When I saw this recipe from Bon Appetit Magazine, I knew I wanted to try it. In the past I have written about my dislike for substitutions, and I can be quite particular about substituting lower fat options, but yogurt and cake are not necessarily bitter enemies who should always avoid each other. Greek Yogurt + Pound Cake= BFF. Maybe? No. Ok, well, it just sounded like it made sense so I gave it a shot.
And it was good. Very good.
Now I actually had never made my own pound cake before. But comparing this recipe to store-bought ones I found that the texture was a bit different, but not bad-different. Just different-different. It’s not quite as sweet, which was surprising since it has an entire cup of sugar. It’s just got an overall lighter feel. Everyone who ate it though wouldn’t have known it was mostly yogurt if I hadn’t told them…but I’m the kind of baker who always tells her secrets. I would say this is such an easy recipe, and nice to know you’re getting something a bit healthier, that I would certainly use this again the next time I’m looking to make pound cake.
|Greek Yogurt Pound Cake with Raspberry Sauce||
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup sugar
- 1 tbsp finely grated lemon zest
- 3/4 cup whole-milk Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 pint fresh raspberries
- 1 tsp lemon juice
- 3 tbsp sugar
- Suggested Serving: Whip Cream
- Preheat oven to 350 degrees/F.
- Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and dust with flour.
- Whisk together the flour, baking powder, and salt.
- In a separate bowl, combine sugar, yogurt, oil, eggs, and vanilla. Whisk to combine.
- Fold in the dry ingredients into the wet, mix until just combined.
- Pour batter into prepared pan and smooth mixture out.
- Bake for approximately 45-55 minutes or until cake is golden brown, and a tooth pick inserted into the centre comes out clean.
- Let cool for 15 minutes in the pan, and then invert cake onto rack to let cool completely.
- For the Sauce:
- Combine ingredients in a small saucepan over low heat and cook until raspberries have begun to break down. Serve the sauce warm over the pound cake. I suggest also using fresh whip cream.
Notes about the recipe:
I cut the amount of oil in half, and I didn’t miss the other half at all.
If you don’t want to use the lemon zest, that’s fine. There is enough zest that you will taste it in the cake, so if you don’t like lemon, don’t use it.
If the raspberry sauce is too tart for you’re liking, add more sugar. Easy, peasy.