Vanilla Yogurt Cake
April 8, 2011 § Leave a comment
As the all-too clichéd phrase goes, April showers bring May flowers. Despite trees birthing tiny buds on their branches, and despite bright green shoots that are slowly inching their way through the winter-sewn dirt along the sidewalks, it doesn’t feel like spring yet. It’s cold. And gloomy. The sky is grey and cloudless. The air is frigid and moist, and the rain is pounding against the windows. We’re in need of warmth. Of comfort food-warmth. Steaming, sweet, pound cake comfort-food warmth, to be exact.
A toasted slice of this yogurt vanilla cake, with a large pat of butter, and a warm cup of coffee, has transformed the day.
2 cups flour
1 1/2 cup sugar
1 cup thick plain yogurt (whole milk or Greek)
7 ounces unsalted butter
4 eggs, separated
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pre-heat oven to 350 F.
- Beat sugar and butter until fully incorporated. Add lemon zest, yogurt, and vanilla extract, continuing to beat.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In three parts, add dry mixture to wet, storing until smooth.
- Whisk egg whites until stiff. When peaks have formed, fold into mixture.
- Pour into a greased loaf pan. Sprinkle with sugar or sprinkles of your choice.
- Bake for 50 minutes, or until knife comes out of center almost clean.
Adapted from Italian Desserts!