Greek Yogurt Pound Cake
If you’re looking for a delightful, moist, and flavorful dessert that is easy to prepare, look no further than this Greek Yogurt Pound Cake. This recipe blends the traditional richness of pound cake with the tanginess and creaminess of Greek yogurt, resulting in a dessert that will impress your family and friends. It’s a versatile cake that makes a perfect accompaniment to tea, a sweet treat for brunch, or even as a base for a dessert platter with fresh fruits and whipped cream.
Why You Will Love This Recipe
This Greek Yogurt Pound Cake is a fantastic addition to your baking repertoire for several reasons. First and foremost, using Greek yogurt not only enhances the flavor but also keeps the cake incredibly moist and tender. Additionally, the tangy profile of the yogurt balances the sweetness of the sugar, making each bite a perfect harmony of flavors. The cake is also straightforward to make and requires minimal effort, making it suitable for bakers of all skill levels. Whether enjoyed plain, with a dusting of powdered sugar, or topped with seasonal fruits, this cake is sure to become a favorite!
Pro Tips for Making Greek Yogurt Pound Cake
To ensure your Greek Yogurt Pound Cake turns out perfectly every time, here are some tips to keep in mind:
- Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature before mixing. This helps the batter emulsify better.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Grease the Pan Well: Properly greasing and flouring your loaf pan will prevent the cake from sticking, ensuring a clean release.
- Use Fresh Ingredients: Use fresh baking powder and baking soda to ensure the cake rises properly.
- Cooling Time: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps to set the structure.
Ingredients
Before we dive into the instructions, here are the necessary ingredients for the Greek Yogurt Pound Cake:
- 1 cup (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) plain Greek yogurt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan. This step ensures an easy release for your cake after baking.
Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents, ensuring your cake rises uniformly.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This typically takes about 3-5 minutes and incorporates air into the batter, contributing to a soft texture.
Step 4: Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. Then stir in the vanilla extract, ensuring that all ingredients are well combined.
Step 5: Mix in the Greek yogurt until fully incorporated. The yogurt will add moisture and a hint of tang that balances the sweetness of the cake.
Step 6: Gently fold in the dry ingredients from the medium bowl until just combined. Be careful not to overmix; this will keep your cake light and airy.
Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary based on your oven, so keep an eye on it as it bakes.
Step 9: Once baked, cool the cake in the pan for about 10 minutes before transferring it to a wire rack. This allows the cake to set and makes it easier to handle.
Frequently Asked Questions
Can I use non-fat Greek yogurt?
Yes, non-fat Greek yogurt can be used, but it may result in a slightly less rich texture. The cake will still turn out delicious!
How do I store the cake?
Store the cooled pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.
Can I add flavors to the cake?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips to the batter for additional flavors.
Why did my cake sink in the middle?
A sinking cake can be caused by several factors, including underbaking, too much liquid, or overmixing the batter. Ensure you measure accurately and bake long enough.
Can I make mini loaf cakes with this recipe?
Yes, you can use mini loaf pans. Adjust the baking time to about 25-30 minutes, checking periodically for doneness.
Conclusion
This Greek Yogurt Pound Cake is not just a treat; it’s a testament to how simple ingredients can create something extraordinary. With its moist texture and delightful flavor, it’s perfect for any occasion. Whether paired with fresh fruits or enjoyed on its own, this cake is sure to become a staple in your baking repertoire. Try it today, and enjoy a slice of this delicious dessert!
