This recipe is the result of a couple of kitchen experiments. I wanted a soft pound cake, so I replaced part of the flour with potato starch. At the same time, I didn’t want it to have the usual plain yogurt taste, so I tried various combinations with fruit yogurt until I got this peach-scented pound cake, soft, with a fine and delicate aftertaste. Perfect for breakfast, a snack, or for a spring outing.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 cup sugar
- 2 eggs
- 1/2 cup yogurt (peach-flavored)
- 1/4 cup sunflower oil
- 1 1/2 packet baking powder
- 1 pinch salt
- lemon zest
Tools
- Pound Cake Pan
Preparation
To prepare this very soft and delicate peach-scented pound cake, start by placing the sugar along with the grated lemon zest in a bowl. Add the eggs and, using a whisk, beat until you get a smooth cream. Add the oil and then the potato starch along with the sifted flour, continuing to work the mixture. Add a pinch of salt and continue to beat with the whisk, then incorporate the baking powder. Finally, add the peach yogurt and continue mixing until you get a homogeneous mixture.
Take a pound cake pan measuring 8.5×4 inches, butter and flour it if necessary, then pour the batter into it. Let it rest for a few minutes on a flat surface so that it levels out, and only then bake in a preheated static oven at 356°F for 30-40 minutes.
Remove from the oven and let it cool inside the pan before serving.
Tips
Keep under a glass dome for up to 4 days.
