This pound cake is buttery, rich, and perfect all by itself. A simple moist cake using greek yogurt, it is not too sweet and a quick recipe to have on hand. It is the perfect addition to your breakfast or after school snack ideas!
In my house, a pound cake is never more requested or inhaled faster, than when we’ve got a homemade jam available. I figured if I was sharing some jam and jelly recipes the least I could do was give you a perfect way to enjoy and sample your preserves like this Simple Strawberry Jam or this Seedless Raspberry Jelly.
How to Make a Pound Cake
Start by greasing and flouring a loaf pan and then preheat your oven. In a small bowl combine the flour, salt, and baking soda then set aside.
In a large bowl add the butter, granulated sugar, vanilla extract, and almond extract. Using an electric hand mixer whisk all the ingredients together until light and fluffy.
Then add the eggs, one at a time, beating to fully incorporate between each egg.
Now that the eggs are added we can combine the dry ingredients and the yogurt.
Start by adding half the dry ingredients into the butter mixture then mix using the electric hand mixer on medium until fully combined.
Next, add all of the greek yogurt, again using the electric mixer to fully combine. Finally, add the remaining flour mixture and then using a spatula and stir to fully combine. I like to stir the last bit by hand to prevent over mixing and ending up with a cake too dense.
Once the pound cake batter is prepared fill the loaf pan. Use an offset spatula to evenly spread the cake batter into the loaf pan. Place into the preheated oven and bake.
Once the cake has finished baking it should be just golden brown and a toothpick inserted should come out clean. Remove from the oven and cool on a wire rack until cool enough to touch. Then run a sharp knife around the edge of the loaf pan and invert it onto the wire rack to remove and finish cooling.
What is an offset spatula?
If you’ve ever watched a professional baking show you’ll have seen them being used for spreading frosting! They are longer, usually made of metal. They almost have an appearance of a knife, however, they are not sharp and have a dull rounded tip. They are great for spreading frosting as mentioned above as well as spreading cake batter evenly in a pan.
How to store pound cake?
Pound cake, if covered, can stay at room temperature for up to 5 days. Wrapped in an airtight container or plastic wrap, this pound cake can be kept in the freezer for up to 3 months.
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup room temperature butter
- 1 cup granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 2 eggs
- 1/2 cup greek yogurt
- Preheat oven o 325 degrees, grease and flour a loaf pan
- In a small bowl combine the flour, salt, and baking soda then set aside.
- In a large bowl add the butter, granulated sugar, vanilla extract, and almond extract. Using an electric hand mixer combine until light and fluffy.
- Add eggs, one at a time, beating while after each addition.
- Now add half the flour mixture we set aside and mix to combine.
- Add the greek yogurt using the electric mixer to combine.
- Add the remaining flour mixture and using a spatula stir until combined.
- Place the pound cake batter in the the prepared loaf pan and use an offset spatula to evenly spread.
- Place in oven and bake for 60-70 minutes, until light golden brown or a toothpick inserted comes out clean.
- Allow to cool to room temperature before slicing.