Maple Yogurt Pound Cake

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I have been trying to bake once a week, and with an abundance of fresh maple syrup from Trader Joe’s and some from my aunt in Vermont, I decided on a Maple Yogurt Pound Cake from the site Not Derby Pie.

Maple Yogurt Pound Cake

The pound cake consists of only a few ingredients with yogurt and maple syrup being front and center. I absolutely positively love using Fage 2% Greek yogurt for everything from breakfast to dips, as a substitute for sour cream, and in baking. It is amazing, and every time I eat it again, I remember that no other Greek yogurt measures up for me.

maple syrup

Mixing up this cake was kind of fun. All of the wet ingredients, except for the oil, went together at once. And when I added the dry ingredients, the batter got REALLY thick.

whisk the eggs

maple syrup

I tried to get a good photo of the maple syrup without my hand, but I couldn’t. I just love the amber color of maple syrup.

maple syrup

Stirring the oil in last was part of the recipe instructions, and because the batter was so thick, it gave me quite the workout!

maple pound cake batter

My one and only loaf pan was occupied with green meatloaf leftovers, so I had to use a pie plate instead for the cake. The batter fit perfectly.

maple yogurt pound cake

In the end, this cake smelled SO good cooking, and it turned out of the pan so easily, thanks to the generous amount of butter I used to grease the pan. Considering most of my baking adventures end with something stuck in a pan, I am happy with this.

The flavors of the cake are great, but when we ate it last night, it was a bit dry. I had a glass of milk with it, but I am wondering if some sort of glaze or frosting might help make it less dry? I wouldn’t want anything too sweet because I do love the maple and vanilla flavors in this cake.

Any thoughts on how to jazz up a dry cake? Have you ever gone to Vermont during maple syrup season to harvest syrup and eat pancakes and do all sorts of fun outdoor things? I have always wanted to do this, but our schedule never seems to match up with the harvest.

Recipe from Not Derby Pie

Maple Yogurt Cake
inspired by Bon Appetit

1/2 cup maple syrup, preferably grade B
3/4 cup yogurt
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.

Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.

Place cake on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

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Tags: baking, cake, Food, maple syrup, maple syrup pound cake, recipe, yogurt

  1. Kathy’s avatar

    What about with some berries macerated in a little syrup? THey would get all juicy and give it a lovely bit of wetness.

    Also – Maine has Maine Maple Sunday the last Sunday of March every year, where sugar shacks are open and there are lots of big pancake breakfasts. It’s AWESOME.


  2. Emily’s avatar

    I’d like some of this for breakfast, please! Kathy’s suggestions sound good for the dryness issue – maybe yogurt in the recipe could help as well? I love harvest time. My in-laws live in NH and have their trees tapped so we always have TONS of syrup too!


  3. Elizabeth’s avatar

    I love yogurt cakes and if it wouldn’t be overkill I might even suggest a maple yogurt glaze, with some yogurt, maple and powdered sugar. I also like the round shape. Wedges of this drizzled with a glaze sounds delightful.


  4. Michelle’s avatar

    I’m wondering if adding a fruit topping would help? I’m sorry the cake was dry but it looks great!


  5. MelissaNibbles’s avatar

    Frosting makes everything better! I want to bake once a week. You inspire me!


  6. Roxan’s avatar

    This pound cake sounds lovely. I also tried baking once a week last year – well, not bake, but use my kitchenaid mixer at least once a week… which ended up being a lot of baking. After a while all my clothes magically started shrinking so I had to let that project go!


  7. Katie’s avatar

    I’m seriously in love with your new design….looks great!


  8. Megan’s avatar

    I have an abundance of maple syrup too. I should try this! My mom was just saying the other day that she didn’t like Greek yogurt because it’s so chalky… I did some digging and found out she’d only tried Chobani (which is really chalky in my opinion). So I had to fill her in on how Fage is the good stuff!


  9. J3nn (Jenn's Menu and Lifestyle Blog)’s avatar

    Your new design is great! Very chic.

    Maple cake sounds like a wonderful flavor. Like a pancake! :)


    1. traveleatlove’s avatar

      Thank you! :)


    2. Daisy’s avatar

      i love VT / NH during maple syrup harvest time. I’ve been to a few sugar shacks as they call them in my childhood travels. its so much fun to see the process and witness the results. my best friend jen and i till this day joke about how we are moving to VT to start a maple sugar shack business of our own. want to come?


      1. traveleatlove’s avatar

        Yes! There is nothing I would love more than opening up a sugar shack in VT!


      2. alicia’s avatar

        Mmmm – that cake looks great. I think fruit is the way to go with this cake. Maybe cook up some pears with a little cinnamon and just a drip of maple so they get saucy. Then plate it up and drive it to CT :)


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