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Pound cake is actually one of my go-to cakes, but it gets a bad rap. First, there’s those terrible, greasy, plastic-wrapped cakes you see in the supermarkets. That’s not pound cake. Then there are the old-fashioned recipes for pound cake that include three pounds of butter in them. Not so good for your heart.
I’ve been trying out Silk’s new dairy-free yogurt alternative (it just came on the market) and thought this would be a great opportunity to try to freshen up my mom’s pound cake recipe with something a bit lighter. I’m going with their black cherry yogurt flavor — it’s great for all those moments you share with friends and family over a nice slice of cake and mug of coffee or cup of tea.
I have kept this recipe as simple as possible for impromptu satisfaction. I hope you enjoy it.
Black Cherry Yogurt Pound Cake
I’m using mini-loaf pans to make it easier to store and share your cake. You can also use a traditional bundt pan; just be sure to grease AND flour the larger bundt pan so your cake will come out easily.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups black cherry Silk Dairy-Free Yogurt Alternative (3 tubs)
- 1/2 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3/4 teaspoon vanilla extract
Preheat oven to 325F. Grease your pan with butter, olive oil, or nonstick spray.
In a bowl, combine together flour, salt, and baking soda. Set aside.
In another bowl, beat together yogurt, butter, sugar, and vanilla extract until smooth and well-combined. Beat in eggs one at a time.
Combine the flour mixture into the yogurt mixture, adding the flour mix in slowly until combined. Do not overmix.
Pour batter into your prepped pans. Bake for 50 minutes or until a knife comes out clean.
Allow the cakes to cool for 5-10 minutes before removing from pans. Enjoy hot or when cool, store in an airtight container.
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