Wednesday, April 17, 2013

Maple Yogurt Pound Cake

Here’s a maple yogurt pound cake that I think you’ll really enjoy. It’s spongy, moist, and a little oily but not unpleasantly so. You can taste both the maple and the yogurt in it, which was delightful. This didn’t last long in our house!

1 ½ cups flour
2 tsp. baking powder
¼ tsp. salt
½ cup grade B maple syrup
¾ cups plain lactose-free yogurt, preferably not nonfat
¼ cup sugar
3 eggs
1 tsp. vanilla
½ tsp. lemon zest (I actually didn’t have fresh lemons and used clementine zest instead)
½ cup oil (such as safflower)

Position rack in center of oven and preheat to 350 °F. Generously butter 8 ½ × 4 ½ × 2 ½-inch metal loaf pan.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, combine maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Add the dry ingredients to the wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.

Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.

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