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Strawberry Yogurt Pound Cake

0:10 prep
1:20 total


prep 0:10       total 1:20




2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
4 eggs
1 container (6 oz.) non-fat strawberry yogurt
1/4 tsp. almond extract


Heat oven to 325°F. In a medium bowl, stir together the flour, the baking powder and salt, set aside. In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy. Beat in the eggs,the yogurt and extract until well blended. Reduce mixer speed to low. Add the flour mixture, 1/2 cup at a time, beating just until blended. Spread evenly in a greased and floured 9x5x3-inch loaf pan. Bake in about 70 minutes,until cake tester inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool completely.

Author's Comments

This pound cake doesn't use the traditional pound of butter, it only uses half a cup! But you can definitely taste the butter in it, it's delicious and moist, only better for you. Top with fruit, use in a trifle, or just have a plain slice with coffee. (Photo taken by my dear friend, Nikki.)

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