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Yogurt Pound Cake:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature

1 teaspoon (4 grams) pure vanilla extract

3/4 cup plus 2 tablespoons (180 grams) granulated white sugar

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Yogurt Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir to combine. Scrape the batter into the prepared pan and smooth the top with the back of a spoon or offset spatula.

Bake in preheated oven for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes before removing from pan. The cake can be covered and stored in the refrigerator for about five days or it can be frozen for about one month. Defrost in the refrigerator overnight.

You can serve this cake plain, buttered, or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.

Makes one loaf cake.


This Yogurt Pound Cake has a wonderfully dense, yet soft and moist texture, with a sweet vanilla flavor. While not technically a pound cake as it doesn't contain butter, how it looks, its texture and its flavor, reminds me of one. And no one will ever guess how easy it is to make.

Yogurt makes this cake nice and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor. However, you can use a lower fat yogurt, but I would drain it first to remove any excess water.

This cake contains a flavorless oil instead of butter. You can use vegetable, corn, safflower, canola, or a light olive oil. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm (unlike butter) when stored in the refrigerator.

While this cake is excellent plain, you can serve it with fresh fruit and softly whipped cream or ice cream. Another idea is to pour a Lemon Glaze over the cake once it has cooled. To make a lemon glaze, place one cup (120 grams) of confectioners sugar (powdered or icing sugar) in a small bowl. Add between 2 to 4 tablespoons freshly squeezed lemon juice and stir until you have a thick and smooth glaze. Pour the glaze over the top of the cooled cake, allowing it to drip down the sides. Let the glaze dry before covering and storing.