Here’s a quickie post on a super moist pound cake I mixed up a few weeks ago. It’s a one bowl recipe that is relatively healthy due to the subbing of yogurt for part of the butter and using half wheat flour. You can use any sort of yogurt you’d like, but for best results, I recommend using at least low-fat yogurt for its creamy taste and texture. Also, feel free to add in some mix-ins like nuts of chocolate chips into the batter. While some people think of a cracked loaf a failure, I personally love that look, so I was super happy with how this loaf turned out. This recipe is seriously so simple. It just needs a heated oven, greased pan, and one bowl for it to come together.
Copyright october 2015 ©
Coffee Yogurt Pound Cake
Super moist and flavorful rendition of the classic pound cake
>>> Yields 1 loaf
-Prep: 10 min
-Bake: 50 min
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (can be subbed with all-purpose)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup yogurt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1 tsp ground coffee beans (or instant coffee)
- 1/2 c oil
1) Preheat the oven to 350 F. Grease an 8×4 loaf pan.
2) Dissolve the ground coffee beans in the yogurt and set aside.
3) Combine the dry ingredients into a bowl. Add the sugar, eggs, yogurt, vanilla extract, and oil to the bowl. Mix until combined (don’t over-mix or the cake will be taught).
4) Pour the batter into the loaf pan and bake for 50-55 minutes until fully cooked. If you feel like the loaf is browning too much on top, cover with tin foil. Remove from tin and let cool before slicing and storing.