I started baking in my teens and there is so much more I know now than I knew then. My palette has evolved , I can create my own recipes in a much more confident manner than I could back then . I remember my very first pound cake , It was dense and much sweeter than this version. Some times I over mixed the batter, other times I used to store it in the fridge and wondered how it became the texture of a cardboard .
I don’t resort to baking a plain pound cake often since I mostly experiment with baking now and trying out new flavors but I was reminiscing old times and with that came memories of the pound cake. The following cake is a much better version of the pound cake I used to make back then but it’s an homage to old times and a reminder of how it all began.
I bought these little 3 by 6 inch pans because they were so adorable. This recipe yielded two little cakes for me but if you use a regular loaf pan, it will yield only one. I hope you enjoy!
Ingredients:
1/2 cup butter(at room temperature)
3/4 cup sugar
1 cup flour
3 eggs(at room temperature)
1/4 cup yogurt
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions:
- Preheat Oven to 350 degrees Fahrenheit and grease a loaf pan or line with parchment paper.
- In a bowl beat butter and sugar together until nice and fluffy. Now add eggs one by one while beating continuously.Add vanilla.
- In another bowl sift together flour, baking powder and salt.Now add half of the flour mixture and then add half the yogurt, repeat this until finished and combined. Do not overmix. - Bake for 40 to 45 minutes until golden brown on sides . Insert a toothpick to check if it’s done. - Invert after five minutes and wait to cool completely before cutting.Enjoy!
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