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| Greek Yogurt Pound Cake |
I had some Greek yogurt to use up, (Am I the only one who seems to always have bits and pieces of ingredients to use up?) so of course I headed right to Pinterest! This recipe caught my eye right away. It is a bit healthier and thus has a slightly different and bit more tangy taste than pound cake, but it is still just as dense and yummy as the full on fat version.
The net time I make this, I will put a vanilla or lemon glaze on it. It tastes best with a little whipped cream and fresh berries - or under ice cream!!
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| Greek Yogurt Pound Cake |
Greek Yogurt Pound Cake
Recipe from
I Heart Eating
Ingredients:
3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 ½ c. plain, non-fat Greek yogurt
1/2 c. butter, softened
3 c. granulated sugar
4 large eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Directions:
Preheat oven to 325 F.
Grease and flour a 12-cup bundt pan (or spray with a nonstick spray that has flour in it).
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. (Batter will be runny)
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 for 50-60 minutes, or until a toothpick comes out clean. (It took me 70 minutes) 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.
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| Greek Yogurt Pound Cake |
