It’s prom weekend and I have company coming–so it’s time to celebrate! But I’m also on another deadline and need a quick and easy dessert everyone will love. So what does a busy romance writer do when she needs a dessert to wow her relatives (besides going to Wegman’s)? She makes Yogurt Pound Cake.
It’s really easy and can be altered by adding chocolate chips or Grand Marnier. Or can also be served as is with strawberries and whipped cream or ice cream. Regardless of how you change/don’t change this recipe, it’s sure to be a hit. I’ve never had any leftovers! Happy weekend, everyone!!
Yogurt Pound Cake
Ingredients
- 1 cup butter melted
- 1 cup vanilla low-fat yogurt
- 2 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 cups flour
Instructions
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Preheat the oven to 350℉. Grease and flour a bundt pan. Set aside.
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In a large glass bowl, melt the butter in the microwave. Whisk in the yogurt, sugar, eggs, and vanilla. Then add the baking soda and salt. Then whisk in the flour until the batter is well blended.
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Pour the batter into the bundt pan and bake for 1 hour. Remove from the oven and cool for 15 minutes. Then remove the cake from the pan and allow to cool on a baking rack.
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This cake can be served with anything: whipped cream, ice cream, chocolate sauce, etc. Or you can make a lemon or vanilla sugar glaze.
Also, you can use any kind of other flavorings in place of the vanilla. Just substitute plain yogurt for the vanilla and then use whatever flavoring you want, like lemon or chocolate. I even sometimes add chocolate chips!
