Recently, someone from Chobani contacted me to ask if they could send me some yogurt. Since I use their plain, non-fat Greek yogurt in so many of my recipes, I was thrilled. And I knew exactly what I was going to make first. I have a list of family recipes that I want to create lighter versions of (like my grandma’s chocolate sheet cake), and I knew that this was the perfect opportunity to create a lighter version of my great aunt’s sour cream pound cake.
I love the original, but it’s full of butter, sugar, and full-fat sour cream. After some tinkering, I ended up with a cake that was every bit as moist, tangy, and delicious as the my great aunt’s cake but with considerably better nutritional stats.
Rather than topping the peaches with some whipped cream, I used a little of my favorite fruit dip on them. Simply mix together 2 tablespoons of brown sugar (more or less, depending on your desired level of sweetness) and 1/2 cup of plain, non-fat Greek yogurt.
Greek Yogurt Pound Cake
- 3 c . all-purpose flour
- 1/2 tsp . salt
- 1/4 tsp . baking soda
- 1 ½ c . plain , non-fat Greek yogurt
- 1/2 c . butter , softened
- 3 c . granulated sugar
- 4 large eggs
- 1/2 tsp . vanilla extract
- 1/2 tsp . almond extract
- Preheat oven to 325 F. Grease and flour (or spray with a nonstick spray like Baker’s Joy that has flour in it) a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.