Who doesn’t love a good pound cake or a great pound cake recipe? So i decided to do a “lighter” version of an old time favorite. Of course all the ingredients used were organic and natural. Check it out!
Ingredients
1 cup plain greek yogurt, room temperature
2 sticks butter, softened
3 eggs
1 ½ cup sugar, divided
3 cups all-purpose unbleached flour, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tsp pure vanilla extract
2 tsp pure almond extract
Directions
In a large mixing bowl, whisk yogurt and butter until butter is pale in color and fluffy. Mixture will begin to pull from sides of bowl and form in the center.
Next add eggs, one at a time. Whisk thoroughly after each addition, being careful not to over whisk. Now, add divided sugar in 1/2 cup intervals and whisk thoroughly after each addition. Mixture may look slightly broken but will come together after flour is added.
In a separate bowl sift flour, baking powder, baking soda and salt. Slowly add flour mixture to wet ingredients. Be sure to whisk thoroughly after each addition. After all ingredients are mixed, add extract flavorings and stir.
Grease a bundt pan of your choice with sunflower oil. Be sure pan is coated evenly. Carefully spoon cake batter into pan. Once complete take pan lightly to ensure all air bubbles are removed.
Place cake in 325° oven. Grandma’s Recipe placed cake into cold oven, so i did the same. Cook for about 45 minutes or until edges are golden brown and toothpick inserted inside comes out clean. Cool completely on wire rack, remove from pan and serve. I served mine with some freshly made Lavender Gelato. Eat and enjoy!
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