Served for dessert with berries and cream or even for breakfast lightly toasted with jam, your kids will love this simple Maple Yoghurt Pound Cake.
Recipe adapted from www.Food52.com
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
Position the rack in the centre of the oven and preheat to 180°C. Generously butter a 8 1/2 × 4 1/2 × 2 1/2-inch metal loaf pan.
Combine the yoghurt, syrup, sugar, eggs, vanilla and lemon zest. Stir or whisk to combine.
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 gradually until the oil absorbs completely into the batter.
Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake for about 50 minutes, until a tester inserted into the centre comes out clean. Cool the cake in its pan on a rack for 5 minutes. Cut around the pan sides to loosen the cake, then turn out onto the rack. Turn the cake upright on the rack and cool completely.
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