Greek Yogurt Pound Cake
User Reviews
5
Greek Yogurt Pound Cake
Description
The Greek Yogurt Pound Cake is made from a batter combining cake flour, salt, and baking soda with Greek yogurt, softened butter, and granulated sugar. Eggs are incorporated one at a time, followed by vanilla and almond extracts. This procedure produces a dense but moist cake with a softly tender crumb. Baking in a greased 12-cup bundt pan allows the cake to develop a uniform shape and crust. The cake’s light tang comes from the yogurt, balanced by the sweetness and richness of butter and sugar.
Baking at 325°F for 60 to 80 minutes until a toothpick inserted comes out clean ensures the cake is baked through without overbrowning. Allowing it to cool slightly in the pan helps it set before removal, preserving its structure. The cake’s flavor is classic with a smooth texture, suitable for serving sliced as an afternoon treat or dessert.
Properly measuring the cake flour is important to maintain lightness, and using room temperature ingredients helps achieve even mixing. Stirring separated yogurt before measuring is necessary to maintain consistent batter texture. Covering the cake with foil if it browns too quickly helps avoid uneven coloring.
Ingredients
- 3 cups cake flour properly measured
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 ½ cups Greek yogurt at room temperature, plain, non-fat
- 1/2 cup butter softened
- 3 cups granulated sugar
- 4 egg at room temperature, large
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 325 F. Grease and flour (or spray well with a nonstick spray like Baker’s Joy that has flour in it) a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
- Measure cake flour properly by weighing or sifting for a light texture; avoid packing the flour to prevent a heavy cake.
- Stir Greek yogurt if separated before measuring to maintain consistency in the batter.
- Use room temperature ingredients for better mixing and texture.
- If the cake browns too quickly, cover the exposed top loosely with foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 308kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 163mg | 7% |
| Potassium | 65mg | 1% |
| Sugar | 38g | 76% |
| Vitamin A | 235IU | 5% |
| Calcium | 32mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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