Soft, lightly sweet and full of warm maple flavour, this maple yoghurt pound cake is one of those bakes that earns a permanent spot in the family recipe folder. Serve it as a simple dessert with berries and cream, or slice it thick and toast it for breakfast with a spoon of jam. Either way, it’s an easy one-bowl bake that’s forgiving enough for a first-time baker in the house — with a little help from a grown-up at the oven.
Ingredients
Makes 1 loaf cake
180 ml yoghurt, preferably not non-fat- 120 ml maple syrup
- 50 g sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 180 g flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 120 ml oil
Method
Position the rack in the centre of the oven and preheat to 180°C. Generously butter an 8½ x 4½ x 2½-inch metal loaf pan.
Combine the yoghurt, maple syrup, sugar, eggs, vanilla and lemon zest in a bowl. Stir or whisk until well combined.
In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir to incorporate. Add the oil and fold it in gradually, until it’s fully absorbed into the batter.
Pour the batter into the prepared loaf pan. Place the pan on a baking sheet and bake for about 50 minutes, until a skewer inserted into the centre comes out clean.
Cool the cake in its pan on a wire rack for 5 minutes. Run a knife around the sides of the pan to loosen the cake, then turn it out onto the rack. Turn the cake upright and leave to cool completely before slicing.
Frequently Asked Questions
Can I use low-fat yoghurt instead of full-fat?
You can, but full-fat or Greek-style yoghurt gives the best texture — it keeps the cake moist and tender. Non-fat yoghurt can make the crumb a little drier.
How should I store the cake?
Once fully cooled, keep it in an airtight container or wrapped in foil at room temperature. It will stay fresh for a few days, and toasts beautifully even after that.
Can I freeze it?
Yes — slice the cooled cake and freeze in a freezer bag or airtight container. Thaw at room temperature or pop a slice straight in the toaster.
Can I swap the maple syrup for something else?
Honey works as a substitute if you don’t have maple syrup to hand, though the flavour will be a little different. The maple flavour is what gives this cake its signature taste, so it’s worth using it if you can.
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For more easy family breakfast ideas, take a look at our 10 Quick & Healthy Breakfast Ideas that Aren’t Porridge — perfect for pairing with a slice of this pound cake toasted and topped with jam.
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