Up until a few weeks ago, I’m pretty sure I’ve never tasted a pound cake.
Something about the name just didn’t sound appetizing to me. Maybe because I associated pound with the pound of butter most recipes use!
Alas, I needed a pound cake for our Easter dessert, and thus, I broke down and finally made one. Only, I used 100% Greek Yogurt and no additional oil or butter!
The result was a pound cake I’ll make again and again. It’s delicious and the texture was wonderful.
Greek Yogurt Pound Cake
- 1 1/2 C white whole wheat flour*
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 C Greek Yogurt
- heaping 2/3 C sugar
- 1 egg
- 1/2 C buttermilk
- Optional: 1 tsp. lemon or orange zest
*Your flour should be as fine as possible – we used King Arthur White Whole Wheat, but Eagle Mills White Whole Wheat with UltraGrain would also work well.
Begin by mixing together flour and baking powder in a large bowl. Toss in the salt and stir.
Then, whip together the Greek yogurt and sugar.
Add in the egg and 1/2 C buttermilk. Stir well.
Add the wet and dry ingredients together & mix until moist.
Transfer the batter to a lightly greased loaf pan.
Bake at 325 for 45-50 minutes until lightly browned & a toothpick comes out clean.
Remove from the pan within 2-3 minutes of removing the cake from the oven.
Cool before slicing and serving.
Are you a fan of pound cake??