Description
This moist and light yogurt pound cake is a perfect afternoon treat or summer dessert. With the subtle warmth of cinnamon, cardamom, and nutmeg paired with fresh lemon zest, it offers a delicate balance of flavors. Served with dollops of yogurt and seasonal fresh fruit, this pound cake provides a delightful and wholesome dessert experience.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- ¾ teaspoon sea salt
Wet Ingredients
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup Stonyfield Organic Plain Whole Milk Yogurt, plus more for serving
- ½ cup extra-virgin olive oil
- 2 eggs
- 1 teaspoon vanilla extract
To Serve
- Fresh fruit, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8x4-inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, cardamom, nutmeg, and sea salt until well combined.
- Mix Wet Ingredients: In another large bowl, combine the cane sugar and lemon zest, whisking to release the lemon oils into the sugar. Next, add the yogurt, extra-virgin olive oil, eggs, and vanilla extract, and whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredient bowl. Stir gently with a spatula until just combined, taking care not to overmix as this can affect the cake's texture.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Place in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Serve slices with dollops of additional yogurt and fresh seasonal fruit for a refreshing complement.
Notes
- Do not overmix the batter to keep the cake tender and light.
- You can substitute almond flour with more all-purpose flour, but texture and flavor may vary.
- The lemon zest enhances the flavor but can be omitted if unavailable.
- Use plain whole milk yogurt for the best texture, but Greek yogurt can be substituted for a denser cake.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American