Yogurt Pound Cake

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/yogurt-pound-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Cooling1

Total Time2

Servings: slices

Calories: 188.8kcal

Author: Carine Claudepierre

Ingredients

2 cups Self Rising Flour (note 1)
1 ⅓ cups Vanilla Plant-Based Yogurt (note 2)
⅔ cup Unrefined Sugar (note 3)
½ cup Melted Plant-Based Butter (note 4)

Optional

1 ½ teaspoons Vanilla Extract

US Customary - Metric

Instructions

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.
Stir with a rubber spatula until the batter is smooth and consistent.
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.

Notes

Note 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 gluten-free converter, but don’t forget the baking powder. The recipe won't work with almond flour or coconut flour.

Note 2: You can use any yogurt you like. 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.

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

Note 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.

Note 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.

Nutrition