Yogurt pound cake another recipe for this simple cake always appreciated for our wholesome breakfasts.

I started from the recipe of the famous pound cake but found incorrect data in the listed ingredients, so I developed my version of the recipe. To make this pound cake, you start with a base of butter whipped with sugar, to which you need to add the eggs one at a time, so the batter doesn’t deflate.

With this recipe, I achieved an excellent soft and tasty pound cake, with the classic hump obtained thanks to the particular baking method: start with the oven at 410°F for the first 5 minutes, then lower the oven to 300°F until the end of baking.

For lovers of pound cake, I leave you other versions to try, to always make your breakfast tables rich, even in gluten-free versions.

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian

279.77 Kcal

calories per serving

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Energy 279.77 (Kcal)
Carbohydrates 40.54 (g) of which sugars 22.76 (g)
Proteins 4.03 (g)
Fat 12.60 (g) of which saturated 7.80 (g)of which unsaturated 4.82 (g)
Fibers 2.00 (g)
Sodium 30.95 (mg)

Indicative values for a portion of 85 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 this version of the yogurt pound cake, butter whipped with sugar is used.

9 tbsp butter (soft)
1 cup sugar
3 eggs
1 tsp honey
1.2 cups flour
0.5 cups cornstarch
1 packet baking powder
to taste maraschino flavor
1 small cup yogurt (vanilla)

Tools

For making the pound cake, a stand mixer or a good electric whisk and a pound cake mold are sufficient

1 Stand Mixer howork
1 Pound Cake Mold Aeternum

Preparation

Making the pound cake is very simple, the crucial step is to whip the butter well with the sugar and not to deflate it when adding the eggs.

Place the softened butter in the stand mixer (just take it out of the fridge 30 minutes before kneading), add the sugar and let it whip well at high speed. Once you have a good butter cream, add whole eggs one at a time, making sure that each is absorbed before adding the next, and especially that the batter has returned to being compact. After adding all the eggs, lower the mixer speed to medium and add the yogurt, honey, flour, cornstarch, maraschino flavor, and finally the baking powder.
You will get a nice soft yet compact dough as you can see from the photo. Pour the obtained batter into a previously greased pound cake mold and bake in a preheated oven at 410°F for the first 5 minutes, then lower the oven to 300°F and continue baking for another 40 minutes or so. This baking method will allow you to obtain the classic hump of the pound cake so loved by adults and children.
Before removing your pound cake from the oven, always do the toothpick test and make sure the inside is dry, as each oven bakes differently, so it’s never easy to indicate exact baking times.
Let the pound cake cool well before removing it from the mold, as it will be very soft and you risk breaking it if it’s not well cooled!
A tip for lovers of the most famous pound cake: once your pound cake is baked, dust it with a very fine layer of powdered sugar, which with the humidity from baking will create that classic slightly moist and sticky surface, so delicious and sweet.