The Yogurt Pound Cake is a soft, genuine, and delicious dessert, without butter. Perfect for breakfast or a snack.
It’s a classic pantry dessert that stays soft and moist for days. It can also be frozen to avoid waste (read at the end how to do it!)
The yogurt pound cake is made with few and simple ingredients. Flour, eggs, sugar, yogurt (plain or fruit flavored), oil, and baking powder.
It is a soft cake, moist, light, and fragrant, perfect for dipping! We can create endless versions of pound cake, both sweet and savory!
For example, enrich it with jam in the batter or with fresh fruit like the strawberry and yogurt pound cake, or with a shower of chocolate chips.
If you like nuts, try the one with almonds and walnuts. Do you like carrot desserts? Don’t miss the carrot and almond pound cake, it’s very fragrant! Or, once sliced, it can be enjoyed with jams or creams to taste!
But now let’s see how to prepare a simple soft yogurt pound cake without butter!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 3 eggs (medium whole)
- 2/3 cup sugar (white or brown)
- 2/3 cup yogurt (plain or fruit flavored)
- 1/3 cup vegetable oil
- 1 packet baking powder
Tools
- Bowl
- Mixer
- Spatula
- Pound Cake Mold
- Sieve
Steps
With an electric mixer, beat the medium whole eggs with the sugar.
You should obtain a fluffed, light, and frothy mixture (work for at least 5 minutes).
Then add the vegetable oil and continue beating for a couple of minutes.
Now add the yogurt (plain or fruit flavored) and blend with the mixer.
Finally, incorporate the sifted flour and baking powder to avoid lumps.
Blend continuously with the electric mixer until you achieve a smooth and homogeneous batter.
Butter and flour a pound cake mold (or line it with parchment paper) of 11-12 inches.
Pour all the batter inside, level it and into the oven it goes!
Always make sure the oven is preheated, in static mode at 340 degrees Fahrenheit, for about 40 minutes.
If you only have fan mode, that’s fine too; in that case, check the baking progress after 30 minutes.
Once it passes the toothpick test, you can take the yogurt pound cake out of the oven and let it warm up.
Afterward, remove it from the mold and let it dry on a cooling rack.
This step is important because it allows the cake to release retained moisture.
Once cooled, you can decorate it with powdered sugar if desired, and finally enjoy it!
The softness and fragrance of this pound cake are truly incredible!
I hope you enjoyed this recipe! Come back soon!
Article protected by copyright © All Rights Reserved
As I mentioned above, you can also make savory pound cakes! Here are some delicious recipes to try!
Contains advertising content
FAQ (Questions and Answers)
How can I substitute plain yogurt?
We can use Greek yogurt instead.
How long does the pound cake keep?
The yogurt pound cake stays soft for several days. Usually, when the room temperature isn’t too high, I can keep it for about 5 days. However, it needs to be covered with a cake dome otherwise it dries out. If it’s too hot, it’s preferable to store it in a container, perhaps already sliced, and keep it in the refrigerator. This way, you are sure it preserves better.
Can I freeze the pound cake?
Absolutely! I always do it to have breakfast ready for a week and avoid unnecessary waste! Just slice it and place the slices in a container. A valuable tip is to separate the slices with small parchment paper sheets. This way, they won’t stick to each other and it will be very easy to defrost only the amount needed. To defrost the slices, simply leave them out at room temperature about an hour before consuming. It will seem as though you’re enjoying a freshly baked pound cake. Obviously, once defrosted, it cannot be refrozen. Also, as a general rule, a product can be frozen only if it is prepared with fresh ingredients and not with those already frozen.
Can you enrich the pound cake with chocolate chips?
Absolutely yes! You can use dark, milk or white chocolate chips. The amount is about 1/2 cup. Alternatively, if you prefer, you can enrich the yogurt pound cake with nuts. Walnuts, almonds, pistachios, hazelnuts, pine nuts. The amount is also about 1/2 cup. You can coarsely chop the nuts with a knife, or use them in the form of granules or flakes.
