[Recipe] Greek Yoghurt Pound Cake

Greek Yoghurt Poundcake

Baking is a science, so we leave improvisation to the professionals to avoid a rubbery, inedible result.

Take the traditional Pound Cake.  It’s just that — one pound each of flour, butter, eggs, and sugar.  With a batter dense and decadent in its simplicity of ratio, this time-tested result of American Southern cookery is a classic not to be messed with.  Right?

Michael’s Genuine® Food & Drink Pastry Chef MJ Garcia dared to differ with an alternative, calculated and with a spoonful of family inspiration.  And it seems to have struck a chord.  When Greek Yoghurt Pound Cake appeared in the Sunday Brunch Sweets section yesterday, it immediately received praise on Instagram and a recipe request.  We were curious, too.

“I wanted to make something fresh and fruity, then I remembered my oldest sister does a similar cake for breakfast in Spain.” MJ explains.  “The recipe is super rich and super moist, what a pound cake is all about. The switch from butter to oil makes a huge difference and the addition of the pumpkin seeds, coconut and cranberry not only makes it taste great but makes for a very colorful plate.”

Enjoy this cake for breakfast, brunch or a late afternoon treat with your 305 cafecito.  This recipe requires the full fat yoghurt — not 0% or 2% — so don’t let the dairy aisle confound you!

Greek Yoghurt Pound Cake

1 1/2 cup of all purpose flour
2 teaspoons baking powder
1 teaspoon of salt
1 cup sugar
The zest of 1 lemon
2 large eggs
1 teaspoon of vanilla purée or 1 tablespoon vanilla extract
3/4 cup of (full fat) Greek yoghurt
1/2 cup vegetable oil
1/4 cup coconut flakes
1/4 cup pumpkin seeds
1/4 cup dried cranberries

Pre-heat oven to 325° F.

In a medium bowl, sift together flour, baking powder, and salt and set aside. Over a piece of wax paper, rub the sugar and lemon zest to extract all the essential oils of the lemon.  In a stand mixer with the whisk attachment on medium to high speed, mix the lemon zested sugar, eggs and vanilla until light and fluffy.  Remove the mixing bowl from the stand and fold in the Greek yoghurt using a rubber spatula.  Once it has come together, fold in all your dry ingredients just until fully incorporated, being careful not to over mix.  Then fold in the vegetable oil.  Pour the cake batter into a greased and floured loaf pan and sprinkle the topping in a generous layer.  Bake for 30 minutes or until a toothpick to the center comes out clean.

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