Peach Yogurt Pound Cake
A moist, flavorful peach yogurt pound cake with a tender crumb, perfect for breakfast, brunch, or dessert, highlighting fruity and buttery notes that appeal to all ages.
Ingredients
Instructions
- Combine butter and sugar; cream until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine dry ingredients; add to creamed mixture alternately with yogurt and vanilla, beating well after each addition.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If peach yogurt is unavailable, you can substitute it with any fruit yogurt like apricot or vanilla. Adding a pinch of cinnamon can enhance the flavor, making it a delightful twist. Consider trying this cake with a scoop of vanilla ice cream or alongside a slice of Heart Smart Rich Mocha Cocoa for dessert.
Serving Suggestions
This Peach Yogurt Pound Cake is delicious on its own, but you can elevate it by serving it with fresh peach slices or a dollop of whipped cream. It pairs wonderfully with a light fruit salad, such as Creamy Pineapple-Lime Salad, or a cup of coffee for a delightful afternoon treat. Consider serving it as a brunch item alongside other American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Yogurt Pound Cake contains roughly 742 calories, with 7g protein, 86g carbohydrates, and 36g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different flavored yogurt?
Yes, you can use any flavored yogurt you prefer! Options like strawberry or vanilla can add unique tastes to the cake. Just keep in mind that the flavor of the yogurt will influence the overall taste, so choose one that complements your palate.
How do I know when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes.
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just ensure it is properly wrapped to maintain its moisture. It can also be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).