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Maple Yogurt Pound Cake
(recipe, Amanda Hesser & Merrill Stubbs)
This pound cake drops the pounds of butter and sugar in favor of oil and maple syrup, creating a springy texture and glistening, shellacked exterior. The oil folded into the batter at the end was a new technique to us; we hold it responsible for the cake's sweet, crackly crust. Rivka's choice of Grade B maple syrup means that the maple aroma and flavor are pervasive without being cloying. The end result is moist and flavorful enough on its own, but fresh whipped cream and strawberries never hurt.
- ½ cup Grade B maple syrup
- ¾ cup yogurt, preferably not nonfat
- 3 large eggs
- ¼ cup sugar
- 1 tsp. vanilla extract
- ½ tsp. lemon zest
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ cup vegetable oil
- Position a rack in the center of the oven and heat to 350 degrees. Generously butter a 9-by-5-by-3-inch metal loaf pan.
- In a large mixing bowl, whisk together the maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and stir just to incorporate. Add the oil and fold gently until the oil is absorbed into the batter. Make sure not to overmix the batter.
- Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake until a tester inserted into the center comes out clean, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes. Cut around the sides of the pan to loosen the cake. Turn the cake out onto the rack, then turn it upright on the rack and cool completely.
Rivka: "The cake is extremely moist; unless eating it just out of the oven, toast your slice to get some contrast between the crust and innards. Really make sure to pull the cake out of the oven right when it's done. If it stays in longer, it'll dry out a bit."