Yogurt Pound Cake (4 na Sangkap, Walang Itlog, Walang Gatas)

ito Yogurt Pound Cake is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

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Yogurt Pound Cake

ito Yogurt Pound Cake is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

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Prep Time: 10 minuto min

Magluto Oras: 50 minuto min

Paglamig: 1 oras hr

Kabuuang Oras: 2 oras oras

Kurso: Dessert

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 188.8 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 tasa Pagtaas ng Sarili na Flour - (tala 1)
• ▢ 1 ⅓ tasa Yogurt na Batay sa Halaman na may Vanilla - (tala 2)
• ▢ ⅔ tasa Hindi Pinong Cane Sugar - (tala 3)
• ▢ ½ tasa Natunaw na Mantikilya na Batay sa Halaman - (tala 4)

Opsyonal

• ▢ 1 ½ kutsarita Vanilla Extract

tagubilin

• 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.
• Haluin gamit ang rubber spatula hanggang sa maging makinis at pare-pareho ang batter.
• Ibuhos ang batter sa inihandang 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.

Mga Tala

Tandaan 1: You can also use 2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi gagana ang recipe sa harina ng almendras o harina ng niyog.

Tandaan 2Dapat ay sapat na manipis ang iyong yogurt para madaling mahulog mula sa kutsara. Kung nananatili itong matibay, lagyan ito ng kaunting gatas ng almendras o soya hanggang sa maging sapat na likido para ibuhos. Siguraduhing ito ay maibubuhos at hinalo—hindi isang makapal na yogurt na "Greek-style".
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.

Tandaan 3: You can use any crystal sweetener, like coconut sugar or brown sugar, but the batter and crumb will turn darker.

Tandaan 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.

Tandaan 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.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 188.8kcal | Carbohydrates: 25.4g | Protina: 3.2g | Taba: 8.4g | Saturated fat: 1.7g | Polyunsaturated Fat: 2.1g | Monounsaturated na taba: 3.7g | Sosa: 110.3mg | Potassium: 24.8mg | Hibla: 0.6g | Asukal: 7.2g | Vitamin A: 338.7IU | Bitamina B12: 0.01Pg | Bitamina C: 3.3mg | Bitamina D: 0.3Pg | Calcium: 39.3mg | Iron: 0.2mg | magnesiyo: 5.5mg | Posporus: 22.4mg | Zinc: 0.2mg

Ingredients at Substitutions

You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.

• Harinang Kusang Tumataas – 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.
• Yogurt na Batay sa Halaman na may Vanilla – 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.
• Hindi Nilinis na Asukal – 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.
• Natunaw na Mantikilya na Batay sa Halaman – 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)

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for a perfect pound cake.

• Mantikilya o Langis – 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!
• Fruit Add-ins – 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.

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