Esta Pastel de yogur is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
¿Te gusta esta receta?
Deja un comentario abajo o diríjase a nuestra página de Facebook donde respondo (casi) todos los comentarios, nuestro página Instagram para inspirarse o nuestra Pinterest ¡Para guardar recetas!
Pastel de yogur
Esta Pastel de yogur is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!
Imprimir
Revisar
Compartir en Facebook
Pin
Guardar en el correo electrónico
Porciones: 12 rebanadas
Calorías: 188.8 kcal
Ingredientes
- 2 tazas de Harina con levadura - (nota 1)
- 1-⅓ tazas de Yogur vegetal de vainilla - (nota 2)
- ⅔ taza de Azúcar de caña sin refinar - (nota 3)
- ½ taza de Mantequilla vegetal derretida - (nota 4)
Opcional
- 1 ½ cucharaditas de Extracto de vainilla
Instrucciones para la impresión en alta definición
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch pound cake pan with parchment paper. Spray the sides and bottom of the pan with cooking oil spray. Set aside.
- In a large mixing bowl, add self-rising flour and sugar. Whisk to incorporate.
- Fold in yogurt, melted plant-based butter, and vanilla extract if used.
- Remueva con una espátula de goma hasta que la masa esté suave y homogénea.
- Pour the batter in the prepared loaf pan.
- Bake the pound cake in the center rack of the oven at 350 °F (180 °C) for 50-60 minutes. Cover the top of the pan with foil after 40 minutes to prevent the top of the cake from darkening too fast. Check if it is ready by inserting a toothpick in the center of the pound cake. If it comes out clean, it means you can remove the pan from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
- Let the pound cake cool down in the pan at room temperature for 10 minutes, then on a cooling rack at room temperature for 1 hour before serving.
Notas
notas 1También puedes usar 2 tazas de harina de trigo y agregar 3 cucharaditas de levadura en polvo. Para una opción sin gluten, usa mi convertidor sin gluten, Pero no olvides el polvo para hornear. La receta no funciona con harina de almendras ni con harina de coco.
notas 2: Your yogurt should be thin enough to fall easily off a spoon. If it stays in a solid clump, thin it out with a splash of almond or soy milk until it’s liquid enough to pour.Ensure it is a pourable, stirred variety—not a thick “Greek-style” set yogurt.
If you are using plain yogurt, add 1 1/2 teaspoons vanilla extract, or the pound cake will be bland in flavor. Or for a lemon pound cake, use 1 teaspoon lemon extract. notas 3: You can use any crystal sweetener, like coconut sugar or brown sugar, but the batter and crumb will turn darker. notas 4: You can also use melted butter if you use dairy in your kitchen, or a low-flavor olive oil, or any low-flavor oil you have at home will work. Nota 5: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor. Otherwise, add some of the pound cake will be bland in flavor. Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.
If you are using plain yogurt, add 1 1/2 teaspoons vanilla extract, or the pound cake will be bland in flavor. Or for a lemon pound cake, use 1 teaspoon lemon extract. notas 3: You can use any crystal sweetener, like coconut sugar or brown sugar, but the batter and crumb will turn darker. notas 4: You can also use melted butter if you use dairy in your kitchen, or a low-flavor olive oil, or any low-flavor oil you have at home will work. Nota 5: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor. Otherwise, add some of the pound cake will be bland in flavor. Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.
Nutrición
Servicio: 1rebanada | Calorías: 188.8kcal | Carbohidratos: 25.4g | Proteína: 3.2g | Grasa: 8.4g | Grasa saturada: 1.7g | Grasa poli-insaturada: 2.1g | Grasa monosaturada: 3.7g | Sodio: 110.3mg | Potasio: 24.8mg | Fibra: 0.6g | Azúcar: 7.2g | Vitamina A: 338.7IU | Vitamina B12: 0.01pg | Vitamina C: 3.3mg | Vitamina D: 0.3pg | Calcio: 39.3mg | Hierro: 0.2mg | Magnesio: 5.5mg | Fósforo 22.4mg | Zinc: 0.2mg
Ingredientes y sustituciones
Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa
Solo necesitas cuatro ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.
- Harina con levadura – This provides the structure for the cake and already includes the leavening agent (like baking powder) to make it rise. If you don’t have it, Note 1 explains how you can make your own with all-purpose flour and baking powder.
- Yogur vegetal de vainilla – This brings moisture and a soft, tender crumb to the pound cake. Using a vanilla-flavored one adds flavor right away. You can use any plant-based yogurt you like, such as soy yogurt, oat yogurt, or cashew yogurt. If you use plain yogurt, just be sure to add the optional vanilla extract so the cake isn’t bland.
- Azúcar sin refinar – This provides the sweetness. I use unrefined sugar, but regular white sugar works perfectly. Coconut sugar or brown sugar are also fine, but they will make the cake’s crumb and color darker.
- Mantequilla vegetal derretida – This adds richness and that classic buttery pound cake flavor. You can also use a low-flavor oil, like light olive oil or canola oil, if you prefer.
How to Make Yogurt Pound Cake (in Pictures)
Consejos de repostería de Carine
Permítanme compartir algunos consejos más para preparar un bizcocho perfecto.
- Mantequilla o Aceite – I find that melted plant-based butter gives this cake the best flavor, much like a traditional pound cake. However, if you don’t have it, any low-flavor oil (like light olive oil or canola oil) works just fine.
- Choosing Yogurt – Any plant-based yogurt works here! I’ve used soy, oat, and cashew yogurt successfully. Using a vanilla-flavored yogurt is a great shortcut if you don’t have vanilla extract, but I still like adding a splash of extract for a stronger flavor.
- Add Extracts – You can easily change the flavor of this cake. If you use plain yogurt, you definitely need to add 1 to 1 1/2 teaspoons of vanilla extract. For a fresh taste, try adding 1 teaspoon of lemon extract instead!
- Complementos de frutas – Feel free to stir about 1/2 cup of fresh or frozen blueberries (don’t thaw them) or raspberries into the batter just before pouring it into the pan.
how should I store any leftovers?
Store in the fridge or room temperature if not too hot where you live. I place mine an airtight cake box and it last 4 days. Slice before serving.
My whole family loved this, and I plan to use the recipe on repeat! It was moist, delicious, and the best part, simple! I used lemon extract in place of the optional vanilla, and it was divine. My prior go-to family favorite recipe has 11 ingredients; this has 5 – a clear winner in my book!
That sounds so good with the lemon extract! Thanks for trying my recipes.
Delicious. Also quite sweet, but I used refined white sugar. Love this and will make it again. I’d love to try lemon like the recipe said, berries, and an even tangier yogurt next time
That’s a great idea, it taste amazing with lemon or berries!
I made this today with regular greek yogurt plus lemon juice and zest. I can’t resist the chance to use lemon. It was delicious. I ate this instead of dinner tonight because I could
That sounds so good with lemon too! thanks for sharing with me.
¿Puedo utilizar harina de almendras?
No, it will never firm up and stay liquid
Can you send me the recipe please for yoghurt pound caje
Click the jump to recipe button on top of the page to see the recipe
Hi, I will be using dairy butter, should it be salted or in salted?
Gracias
I would use unsalted as self-rising flour already contains salt.
Thanks for always sharing easy and accurate recipes. This is my third recipe from your page and my family loved every one of them.
Tis is such a beautiful comment to read, thank you for trusting me and my recipes.
Not sure what I did wrong, but was super dense, the crumb was non existent. Basically heavy with no lift – any suggestions would be appreciated as the recipe seems perfect when wanting to whip up a quick cake.
Did you use self-rising flour as written? Self-rising flour is not the same as flour, it contains the raising agent that raise the cake and create a moist fluffy crumb.
is it possible to use parchment paper to cover the pound cake after 40 minutes instead of foil?
No, parchment paper cannot be used to seal in steam or reflect radiant heat, so it won’t prevent over-browning or help the bread rise. It is also lightweight and can blow around in the oven, creating a potential fire hazard if it touches the heating elements.