Greek Yogurt Cake
[Photograph: Jonathan Lovekin]
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.
- Yield:serves 8
- Active time: 20 minutes
- Total time:1 hour 15 minutes
Ingredients
- 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)
Directions
-
1.
Preheat the oven to 350°F with a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.
-
2.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.
-
3.
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.
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4.
Add the flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.
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5.
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.
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6.
Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, such as walnuts or cherries.