Friends and foodies, gather around as I introduce to you a recipe that will make your taste buds sing with joy! Today, I present to you my brand new strawberry yogurt pound cake recipe – a lusciously flavored, delectable dessert that will leave you wanting more.
If you’re anything like me, then you are always on the lookout for baked goods that are both delicious and nutritious. That’s why I developed this yogurt cake recipe that incorporates strawberry yogurt – a flavorful ingredient that adds a punch of protein and calcium to your sweet treat. But don’t worry, just because this cake is good for you does not mean it skimps on flavor!
This recipe does not take too long to make, meaning that no matter how busy your day is, you can still take the time to whip up this delightful dessert. With crunchy edges and soft center-flavored with the zingy goodness of fresh strawberries – this cake is sure to satisfy your cravings.
So grab your apron and get ready to embark on a culinary adventure with me. Trust me when I say – once you try this strawberry yogurt pound cake recipe, it’s going to become a staple in your household.
Why You’ll Love This Recipe
Listen up folks, because I’ve got a recipe that is going to blow your taste buds away. If you’re a fan of sweet, tender cakes with just the right amount of tanginess, then this strawberry yogurt pound cake is going to be a game-changer for you.
Why do I love this recipe? Well, let me count the ways. For starters, it’s incredibly easy to make. With simple ingredients that you probably already have in your pantry, you can whip up a delicious cake that will rival any fancy bakery creation.
But what really sets this cake apart is the use of strawberry yogurt – it gives the cake an incredible depth of flavor and moisture that just can’t be beat. And don’t worry if you’re not a fan of strawberries – you can use any flavor of yogurt you like to make this cake your own.
But let’s be real – who doesn’t love strawberries? They add a burst of freshness and sweetness to every bite, and paired with the creaminess of the yogurt and the richness of the butter, they turn this pound cake into a decadent dessert that’s perfect for any occasion.
So whether you’re looking for an easy baking project to tackle on a lazy weekend afternoon or want to impress your friends and family with your skills in the kitchen, this strawberry yogurt pound cake is just what you need. Trust me – once you take a bite, you’ll wonder how you ever lived without it.
Here’s a list of ingredients to make this strawberry yogurt pound cake recipe. Make sure you get everything you need before starting the baking process:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup strawberry yogurt
- 2 1/2 cups fresh strawberries, chopped
All the ingredients are easily available at your local grocery store or supermarket.
The Recipe How-To
Now that we have gathered all the necessary ingredients, let’s dive into the recipe how-to. Follow these easy steps below to make a strawberry yogurt pound cake that your whole family will love.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C) and generously grease a bundt pan with butter or non-stick cooking spray. Dust it lightly with flour, tapping out any excess.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk together until fully combined.
Step 3: Cream the Wet Ingredients
In another mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar using an electric mixer. Add in 3 large eggs, one at a time, until fully incorporated. Mix in 1/2 cup of strawberry yogurt and continue beating until well combined.
Step 4: Combine Dry and Wet Mixtures
Slowly add the flour mixture to the wet mixture while stirring with the electric mixer on low speed until everything is evenly combined.
Step 5: Add Fresh Strawberries
Gently fold in 1 1/2 cups of fresh strawberries, diced into small pieces, into the batter.
Step 6: Bake in Oven
Pour the batter into the prepared bundt pan and bake for approximately 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
Step 7: Let Cool and Apply Icing
Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it from the pan. Once removed, let it cool completely before applying icing or slicing it up as desired.
Substitutions and Variations
Now, I know some of you like to put your own twist on things, and that’s just dandy. So, let me give you some ideas for substitutions and variations on this strawberry yogurt pound cake recipe.
Firstly, let’s talk about the strawberry yogurt. If you’re not into the whole yogurt thing, you can replace it with sour cream or even cream cheese. The texture of the cake will differ slightly, but it will still be moist and delicious.
Now, if you’re one of those folks who don’t want to mess with the flavor profile too much, but you still want a bit of variety, may I suggest adding in some lemon juice or zest to give it a little citrus kick? Or how about tossing in some fresh strawberries or blueberries for an added burst of fruity goodness?
If you’re looking to make this cake a bit healthier, why not try using half all-purpose flour and half whole wheat flour? Or perhaps substitute the butter with vegetable oil for a lighter option?
Last but certainly not least- if you are feeling adventurous, try using this recipe as a base for making Strawberry Yogurt Bread! All you need to do is swap out the pound cake pan for a bread pan and voila- strawberry bread!
Get creative in the kitchen and experiment with different substitutions and variations to make this recipe your own. Who knows what tasty delights you might come up with!
Serving and Pairing
Well folks, we’ve made it to one of my favorite parts – the serving and pairing of this delicious strawberry yogurt pound cake! You can enjoy a slice of this cake all by itself, or you can pair it with some tasty complementary foods. Whether you’re sharing it with a group or treating yourself to an indulgent dessert, I’ve got some great ideas for you.
First and foremost, let’s talk about toppings. A dollop of whipped cream or a scoop of vanilla ice cream are classic choices that never fail. If you’re feeling adventurous, try topping your cake with a lemon-strawberry glaze or some freshly sliced strawberries. The tartness of the lemon juice pairs perfectly with the sweetness of the strawberries in this fruity glaze.
As for drinks, I recommend a nice cup of tea, coffee or even a glass of cold milk. These beverages complement the rich and buttery flavor of the pound cake perfectly. If you prefer something stronger, you can pair this cake with a glass of bubbly prosecco or champagne. The lightness and fizziness of these sparkling wines contrast with the dense texture of the cake and create a heavenly combination.
If you’re serving this strawberry yogurt pound cake for a special occasion like a birthday party or anniversary celebration, consider serving it alongside other baked goods like scones and muffins for an impressive display of baked goodness.
Finally, let’s not forget about breakfast! This versatile pound cake is perfect for brunch because it tastes great on its own or toasted with butter and jam on top. You can also transform any leftover slices into strawberry yogurt bread pudding, French toast or just plain old toast!
No matter how you choose to indulge in your strawberry yogurt pound cake, I guarantee you will be left satisfied and wanting more. So go ahead and dig in!
Make-Ahead, Storing and Reheating
Now, let’s talk about how to make this Strawberry Yogurt Pound Cake ahead of time, store it properly, and reheat it, if needed.
If you want to make this cake ahead of time, you can bake it up to two days in advance. Let it cool completely before storing it. You can store this cake covered at room temperature for up to two days. However, if you want to store it for a longer period, then store it in the refrigerator or freezer.
To store the cake in the fridge, cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the fridge. The Strawberry Yogurt Pound Cake can last up to 5 days when stored in the fridge.
If you’re planning on storing the cake in the freezer, wrap each slice separately in plastic wrap and then put them all together in an airtight container or sealed bag. The cake can stay good for up to three months in the freezer. This way you can enjoy a delicious slice of cake whenever you want without having to bake one from scratch each time.
When reheating the cake, take out the slices that you need from the fridge or freezer and let them come down to room temperature before heating them up. To reheat it, preheat your oven to 300°F (148°C), place your slices on a baking sheet lined with parchment paper and cover them with aluminum foil. Bake for about 15 minutes or until fully heated through. This ensures that your Strawberry Yogurt Pound Cake stays moist and yummy.
Whether you’re baking this pound cake for a group gathering or making some ahead of time for personal enjoyment later on, following these make-ahead tips will ensure that your Strawberry Yogurt Pound Cake remains fresh and delightful every time!
Tips for Perfect Results
Now that you have all the ingredients in hand and know how to put everything together, it’s time to talk about some tips that can help you achieve a perfect Strawberry Yogurt Pound Cake. Here are some useful tips that I’ve gathered throughout the years of baking this delicious cake.
First off, remember to preheat your oven at 350°F or 180°C before starting. This will ensure that the cake bakes evenly and turns out perfect. Secondly, make sure the yogurt you use is at room temperature because it will mix better with the other ingredients and create a more uniform texture.
Another thing to keep in mind when making this Pound cake is not to over-mix the batter, as doing so may cause the cake to be dense and gummy instead of moist and fluffy. You should also avoid opening the oven door too often during baking, as this could cause uneven baking and a collapsed center.
You can add some fresh strawberries on top of the cake before placing it in the oven, which gives a beautiful finish and makes it look delectable. Also, don’t forget to coat your bundt pan with butter or vegetable oil before adding the cake mixture for easy release after it’s baked.
It’s essential always to use fresh and quality ingredients when making baked goods since stale ingredients lower the quality of the taste of your cake. Lastly, if possible, allow your Strawberry Yogurt Pound Cake to cool completely on a wire rack before slicing it into pieces for serving.
Follow these tips right here and put yourself in line for baking success with my Strawberry Yogurt Pound Cake Recipe!
Well, folks, we’ve come to the FAQ section of this delightful strawberry yogurt pound cake recipe. It’s normal to have a few questions before trying out a new recipe, so I’m here to help. I’ve compiled some of the most commonly asked questions and provided their answers, so keep reading!
What does yogurt do in a cake?
When it comes to baking, this versatile ingredient has many benefits. Its smooth texture safeguards the moisture in baked goods, while its sharpness adds a delightful and classic taste. Moreover, its acidic properties can enhance the leavening action of baking soda, ultimately leading to fluffier and airier baked items. To top it off, it can substitute sour cream, crème fraîche, or mayonnaise, providing the same tangy punch with fewer calories.
What does yogurt replace in a cake mix?
When making cakes, it’s common to use oil as one of the ingredients. However, did you know that you can replace oil with yogurt? Not only will this make your cake healthier, but it will also result in a more moist texture. To do this, slightly decrease the amount of other liquids needed in the recipe or use 3/4 cup of yogurt for every cup of oil required. Yogurt comes in various types, so you can switch it up and substitute with your preferred type.
What causes a pound cake to be gummy?
If you’re wondering why your pound cake has unappetizing gummy streaks, it might be because you creamed the butter and sugar too quickly and for too long. This causes the cake to rise and collapse unevenly during the cooling process resulting in dense spots. My advice would be not to increase the speed of your mixer beyond medium speed when creaming the butter and sugar.
Why does yogurt make cake moist?
Yogurt is an excellent ingredient to be paired with baking soda due to its acidic properties. When combined, it works wonders for baked goods as it provides the perfect amount of moisture and tenderness, giving them a desirable and fluffy texture. An expert on yogurt, Cheryl Sternmal Rule explains that the duo is the perfect recipe for creating the world’s creamiest and healthiest food.
Now that you’ve tried my recipe for Strawberry Yogurt Pound Cake, I’m convinced that you’ll be coming back for more. With its simple preparation and rich flavor profile, this delicious cake is the perfect dessert for a wide range of occasions.
Not only is it easy to make, it’s also highly customizable – swap out the strawberry yogurt for other fruity flavors or add in your favorite mix-ins such as chocolate chips or chopped nuts. You can also pair it with a variety of toppings such as whipped cream, fresh berries or even a dollop of lemon curd.
So what are you waiting for? Grab your apron and head to the kitchen. Whether you’re making this for a family gathering, special occasion or just a treat to enjoy on its own, this Strawberry Yogurt Pound Cake is sure to satisfy your taste buds and impress your guests. Don’t believe me? Try it for yourself and see!
Strawberry Yogurt Pound Cake Recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 (6 ounce) carton non-fat strawberry yogurt
- 1/4 teaspoon almond extract
- Heat oven to 325°.
- 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 9 x 5 x 3-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.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.