In practice: Yogurt-based recipes

Yogurt pound cake


Selected for you this week : a light pound cake recipe, from Winnie Hung. Every week, we bring you valuable quotes from around the web on yogurt.


Serves: 8

  • All Purpose Flour, sifted 1 lb
  • Salt 1/2 tablespoon
  • Unsalted Butter, softened 1/2 lb (1 cup)
  • Plain Yogurt, 2% 1/2 cup
  • Sugar, granulated 1 lb
  • Vanilla Extract 1 teaspoon
  • Eggs, whole and large, lightly beated 8


  1. Preheat oven to 325°F (180°C). Butter two 5×9 inch loaf pans.
  2. Sift flour and salt into a large bowl. Set aside.
  3. Cream butter and sugar at high speed until smooth and fluffy.
  4. Scrap down the mixing bowl. Add vanilla extract and plain yogurt into the mixture and beat at medium speed.
  5. Then slowly add egg mixture in 3 portions while the mixture is beating at medium speed.
  6. Scrap down the bowl and reduce speed to low.
  7. Gradually add in flour mixture in 3 portions until blenderized.
  8. Pour batter into the greased baking pans evenly.
  9. Bake for about 1 hour or until the cake tester comes out clean.
  10. Cool cake on rack for half an hour. Serve plain or with fresh fruit and cream.
Author: Winnie Hung, RD, MPH

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