Yogurt Pound Cake
Total Time
1 hour
Prep Time
10 mins
Cook Time
50 mins
Rating
4.9 out of 5 stars
(11)
Ingredients
1 loaf
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup Stonyfield Organic Plain Whole Milk Yogurt, more for serving
- ½ cup extra-virgin olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- fresh fruit, for serving
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Preparation
Step 1
Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.
Step 2
In a large bowl, combine the flour, almond flour, baking powder, cinnamon, cardamom, nutmeg and salt.
Step 3
In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
Step 4
Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
Step 5
Pour the batter into the loaf pan and bake 40 to 50 minutes or until a toothpick comes out clean.
Step 6
Serve with dollops of yogurt and fresh fruit.
Step 7
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Chef's notes
This freezes well! I like to slice it before freezing so that I can have individual servings throughout the week.
