Wednesday, March 20, 2013

Sugar-Crusted Greek Yogurt Pound Cake

My hubby had a few days off last week, so I decided to celebrate with a little cake. Allrecipes has a good recipe for a pecan pound cake that I made for his birthday a few years ago, so I halved it, left out the pecans, and used lowfat Greek yogurt in place of the sour cream. Sprinkling the prepared pan with sugar lent a sweet crunchy crust, and with some fragrant strawberries from the local HEB and light Cool Whip, it made for a simple and delectable dessert.

Here is my halved and lower fat version of the recipe, with a link to the original.

Sugar-Crusted Greek Yogurt Pound Cake
adapted from

1-1/2 cups unbleached flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter
1-1/2 cups sugar
3 eggs
1/2 cup lowfat Greek yogurt
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease 8 or 9-inch Bundt pan. Sprinkle sugar into pan and shake to evenly distribute; set aside. Whisk flour, salt, and baking soda together in medium bowl; set aside. In measuring cup, whisk together Greek yogurt and vanilla; set aside.

With hand-held or stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture alternately with Greek yogurt mixture. Scrape batter into prepared pan.

Bake 30-40 minutes or until a toothpick inserted into center comes out clean. Let cool in pan for 20 minutes, then turn out onto wire rack to cool completely.

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