Maple Yogurt Pound Cake Recipe

Name: Maple Yogurt Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grade B maple syrup; 3/4 cup yogurt, preferably not nonfat; 1/4 cup sugar; 3 eggs; 1 teaspoon vanilla; 1/2 teaspoon lemon zest; 1 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup oil

Servings: persons

1/2 cup grade B maple syrup
3/4 cup yogurt, preferably not nonfat
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil

1
Position rack in center of oven and preheat to 350u00b0F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
2
Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
3
Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup grade B maple syrup, 3/4 cup yogurt, preferably not nonfat, 1/4 cup sugar, 3 eggs, and more.

Yes, Maple Yogurt Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Yogurt Pound Cake

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