Strawberry Yogurt Pound Cake with Strawberries on Top
It's just a subtle flavor of the Strawberry Yogurt but it's there and it's moist, marinated Strawberries on top and it's a very nice dessert. My company thought so anyway. I love pound cake but this cake only has 1/2 cup of butter and it's fine.
Does anyone else use cake pan parchment paper to line their loaf pans. I love to use it, sure makes it easy to pull the loaf out of the pan. Try it if you haven't done it yet.
1/2 cup unsalted butter
1 cup sugar
1/2 teaspoon vanilla, I used vanilla paste
1 1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt if you use unsalted butter
1/2 cup Strawberry Yogurt
Let the butter, eggs and yogurt sit at room temp. for 30 minutes.
Spray and line a loaf pan 9x5 with parchment round and then spray and flour the pan.
Preheat oven to 325 degrees.
In a medium bowl, mix the flour, baking powder, baking soda and salt
With hand mixer cream the butter on medium for 30 seconds and add the sugar and beat for 3 minutes until the butter is fluffy
Add vanilla paste
Add the eggs one at a time and count to 40 and then add the next egg. This way you will mix them in well. Scrape down the sides of the bowl.
Add the flour mixture and yogurt alternately beat on low speed and end up with the flour last. Please don't over mix at this point.
Pour the batter into the loaf pan and bake for 50 to 60 minutes. Check with a tooth pick to see if it comes out clean and the cake is a bit golden on top.
Let it cool in pan for 10 minutes then remove the cake from the pan and let cool on wire rack
Sprinkle a little sugar on top of clean and dry sliced strawberries and let set in fridge for several hours or overnight
This recipe is altered from the original just a bit. tastesoflizzyt.com