Mini Greek Yogurt Pound Cakes in the batter, a small dessert ideal for breakfast or a snack, perfect after a workout thanks to the protein in yogurt.
Think of an advertisement for a product that has been hammering our brains lately, got it? I can’t name names, but you can easily get to the solution. Well, how could I not prepare it?! Here is the recipe for these Mini Greek Yogurt Pound Cakes that remain soft and tender for a few days without any preservatives obviously.
With a little more protein than the classic ones, thanks to the presence of Greek yogurt and with just one egg, no butter and no oil. What more could you want from a small dessert? I would say absolutely nothing more! Prepare them with me, what are you waiting for!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 309.83 (Kcal)
- Carbohydrates 57.98 (g) of which sugars 21.09 (g)
- Proteins 12.47 (g)
- Fat 4.65 (g) of which saturated 1.72 (g)of which unsaturated 2.62 (g)
- Fibers 1.15 (g)
- Sodium 232.99 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Mini Greek Yogurt Pound Cakes
- 6 oz non-fat Greek yogurt
- 1 egg
- 1 1/3 cups all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder
- 1/3 cup milk
- as needed lemon zest
- 1/4 cup sugar
- as needed powdered sugar
- 1 pinch salt
- as needed vegetable oil (for greasing molds)
- as needed brown sugar (for the surface of the mini pound cakes)
Tools to Prepare the Pound Cake with Yogurt
- 4 Mini Pound Cake Molds
- 1 Oven
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Spoon
Preparation of Mini Greek Yogurt Pound Cakes
quantities and procedure for 4 mini pound cakes if you want to use the same molds I have, click here they measure about 4.7 x 3.1 inches
Preheat the oven in static mode to 356°F and start preparing the batter for the Mini Greek Yogurt Pound Cakes.
Take a bowl and break the egg, add the sugar and the pinch of salt and work with the electric whisks
Add the lemon zest, Greek yogurt and milk, work until the liquids are well blended together.
With a spoon gradually add the all-purpose flour, potato starch, and baking powder packet. Continue working with the electric whisks until you get a lump-free batter.
Grease the mini pound cake molds with vegetable oil and pour the batter to fill 2/3 of the mold.
Sprinkle the surface of the mini pound cakes with brown sugar to form a crust on top.
Bake for about 20 – 25 minutes. Always do the toothpick test before turning off the oven.
When they are warm, you can dust them with powdered sugar or not, as you prefer.
Enjoy your meal!!!
Storage:
You can store the Mini Greek Yogurt Pound Cakes in a cake container for up to three days from preparation, they will remain as soft as freshly made.
If you are a Pound Cake lover like me:
you absolutely cannot miss this recipe: the Pistachio Cake with Pistachio Yogurt and chocolate chips
