Ingredients for Strawberry Yogurt Pound Cake
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- Non Fat Strawberry Yogurt
- Almond Extract
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How to Make Strawberry Yogurt Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, gently stir together the yogurt and strawberries.
- Fold the yogurt mixture into the batter until evenly distributed.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
107g
Fat
40g
Carbs
17g
