Description
Scrumptiously moist, soft and buttery pound cake infused with vanilla. Perfect on its own or topped with a sweet glaze!
Ingredients
- 2 cups Plain Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 cup Unsalted Butter, Softened
- 1 cup Sugar
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- ½ cups Greek-style Yogurt
Preparation
Preheat oven to 180ºC (350ºF or Gas 4). Grease a 9×5-inch loaf pan and set aside.
Whisk together flour, baking powder, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Add sugar and beat until combined. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract and yogurt, then gradually fold in the dry ingredients.
Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack before slicing and serving.
