This recipe appears in:Bake the Book: Greek Yogurt Cake
Like pound cake, but lighter, this Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.
Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup fat-free Greek yogurt
- 1/4 cup honey
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Walnuts for garnish (optional)
- Sour cherries in syrup for garnish (optional)
Preheat the oven to 350°F with a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, beating until fully incorporated. Beat in the vanilla extract.
Add the flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.
Transfer the batter to the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and invert the cake; lift off the pan bottom and let the cake cool completely.
Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, such as walnuts or cherries.