Greek Yogurt and Sweetener Pound Cake, without granulated sugar, soft, delicious, and fragrant.

Ideal for breakfast, this recipe is really easy to make.

However, I decided to eliminate the granulated sugar from the preparation since I put a lot of pearl sugar on the surface and, believe me, it was even better. Moreover, with the addition of vanilla Greek yogurt, it was truly irresistibly delicious.

At the end of the recipe, I explain how to replace the sweetener, and a little further ahead, I offer other ideas for making delicious and soft pound cakes.

#adv

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 9-inch pan
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 cup cups all-purpose flour (plus extra for the pan)
1/4 cup cups potato starch
2 eggs
16 g sweetener (liquid)
1/4 cup cups sunflower oil (plus extra for the pan)
1 tbsp tbsp baking powder
2/3 cup cups Greek yogurt (vanilla-flavored)
2 tbsp tbsp pearl sugar

Tools

1 Bowl
1 Electric Beater
1 Pound Cake Pan
1 Spatula

Steps

To make the Greek Yogurt and Sweetener Pound Cake, first, in a large bowl, beat the eggs with the sweetener for three minutes with the electric beater until you get a light and frothy mixture, just like you would with sugar.
Add the sunflower oil and continue to beat quickly with the electric beater.
Now add the remaining dry ingredients, flour, baking powder, and potato starch.
Initially, work with the electric beater.
Then switch to a spatula to incorporate the ingredients well and gather any residue from the sides and bottom of the bowl.
Lightly grease a pound cake pan (mine is 9 inches long).
Spread the oil with a sheet of paper towel and then flour it well.
Pour the mixture into the pan, level it, and garnish with the pearl sugar.
Bake in a preheated convection oven at 350°F for 36-38 minutes.
Do the toothpick test.
If it comes out dry when inserted, the cake is ready.
Let it cool completely before removing it from the pan.