Description
This 4-ingredient Yogurt Pound Cake is soft, tender, and perfectly sweet with a moist crumb and simple preparation. Made without eggs or dairy, it is a light yet satisfying cake ideal for tea time or an easy homemade dessert.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 cups (360 g) dairy-free plain yogurt (such as almond, soy, or coconut yogurt)
- 1/2 cup (120 ml) neutral oil (vegetable oil or sunflower oil)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together dairy-free yogurt and sugar until smooth.
- Add the oil and stir until fully incorporated.
- Gradually sift in the flour and gently fold until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use thick, unsweetened dairy-free yogurt for best texture.
- Avoid overmixing to prevent a dense crumb.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
- Freeze individual slices for up to 2 months.
- Add lemon zest, vanilla extract, or berries for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
