Greek Yogurt Pound Cake

Moist Greek Yogurt Pound Cake subs Greek yogurt

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings pieces

Calories 308kcal

Preheat oven to 325 F. Grease and flour (or spray well 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.
3 cups cake flour, ½ teaspoon salt, ¼ teaspoon baking soda
In a large bowl, beat yogurt, butter, and sugar together until well-combined.
1 ½ cups plain, non-fat Greek yogurt, ½ cup butter, 3 cups granulated sugar
Beat in eggs one at a time.
4 large eggs
Stir in extracts.
½ teaspoon vanilla extract, ½ teaspoon almond extract
Add flour mixture, and stir in until just combined.
Pour batter into prepared bundt pan.
Bake 60-80 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.

Cake flour: You can make a cake flour substitute with this easy tutorial. To properly measure the flour, weigh it or stir or sift it to break it up. Lightly spoon the flour into the measuring cup, and level. Don't pack the flour or the cake will be heavy and dry.
Greek yogurt: If your yogurt has separated (looks watery on top), be sure to stir it before measuring.
Nutrition values are estimates.