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Strawberry Yogurt Pound Cake recipe

The use of fat-free yogurt reduces thefat content in this pound cake by 75 percent compared to a classicpound cake.

Recipe: Strawberry YogurtPound Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup granulated sugar
4 large eggs
1 (6-ounce) container non-fat strawberry yogurt
1/4 teaspoon almond extract

  • In medium bowl, stir together flour, bakingpowder and salt, if desired. Set aside.
  • In large mixing bowl at medium speed,beat together butter and sugar until light and fluffy. Beat ineggs, yogurt and extract until well blended. Reduce mixer speedto low. Add reserved flour mixture, 1/2 cup at a time, beatingjust until blended.
  • Spread evenly in greased and floured 9x 5 x 3-inch loaf pan.
  • Bake in preheated 325°F (160°C)oven until cake tester inserted near center comes out clean,about 70 minutes. Cool on wire rack 10 minutes. Remove from panand cool completely.

    Makes 1 loaf cake or 8 servings.

    Recipe provided courtesy of The AmericanEgg Board

    Alpro Recipe – Yummy Yogurt Cake

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  • Comments



    How long for the cook time and what temperature if I do. I was thinking about maybe making some extra strawberries with a tiny bit of sugar and let them sit over night so they get saucy and letting people pour some on the cake okay idea? However, quick question what is the difference between greek yogurt and using just a plain yogurt?

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