Greek Yogurt Pound Cake

Moist Greek Yogurt Pound Cake subs Greek yogurt

Course Dessert
Cuisine American

Prep Time 20 minutes

Cook Time 1 hour
Total Time 1 hour 20 minutes

Servings 16 pieces
Calories 308kcal
Author I Heart Eating

Ingredients
3 cups cake flour¹
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ½ cups plain, non-fat Greek yogurt² at room temperature
1/2 cup butter softened
3 cups granulated sugar
4 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions
1. Preheat oven to 325 F. Grease and flour (or spray with a nonstick spray like Baker’s Joy that has flour in
it) a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In a large bowl, beat yogurt, butter, and sugar together until well-combined.
4. Beat in eggs one at a time.
5. Stir in extracts.
6. Add flour mixture, and stir in until just combined.
7. Pour batter into prepared bundt pan.
8. Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with
foil if it starts to brown too much.
9. Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes
1. Make a cake flour substitute with this easy tutorial.
2. If your yogurt has separated (looks watery on top), be sure to stir it before measuring.
3. Nutrition facts are estimates.
Nutrition
Serving: 1piece | Calories: 308kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol:
57mg | Sodium: 163mg | Potassium: 65mg | Sugar: 38g | Vitamin A: 235IU | Calcium: 32mg | Iron: 0.4mg

I Heart Eating