Attack of the {perfect Pound Cake}

Miss Renaissance Yoghurt Pound Cake

Miss Renaissance Lemon Yogurt Pound Cake

I am about to let loose the holy grail of pound cakes, people! I saw this recipe while browsing the latest edition of Bon Appetit and was immediately intrigued. “A pound cake without butter!?? That simply can’t be good….and it’s SO un-French” Or so I thought. I tried the recipe over the weekend, and I can truly say, I’m not missing the butter one bit! This cake is deeeelicioussss. Perfectly fluffy and moist at the same time. The yogurt adds a creamy tartness, and the lemon zest (note that I added a tablespoon of orange zest as well – for an extra citrus kick) brightens it and adds a fresh dimension. The cake was amazing directly out of the oven, as well as a few days later. SOLD! I’m never adding sticks upon sticks of butter to my pound cake again. Oh, and before I go back to stuffing my face with said cake – I think adding a bit of dried lavender would be a wonderful variation on this baby. Try it, I dare ya (and save me a piece)!!


{All Photos by Miss Renaissance.}

14 responses

  1. Wow, that cake looks so good! I saw the recipe in the magazine but was hesitant to try it out. Glad it tastes as good as it looks! I’ll have to give it a shot soon.

  2. Your pound cake does like the stuff of dreams. Your photographs are absolutely stunning and I love the idea of using yogurt and lemon zest to make a classic pound cake that bit more delicious. Thanks for sharing the great recipe

  3. Reblogged this on Extraa-polate me and commented:
    This is a recipe I used to do when I was little, back in France we had the small yogourt pots of 125g and we used that pot to measure the rest of the ingredients!!
    Very easy to do for kids 🙂

  4. Ah. Tx for doing this to me. I am on a no carb/no sugar diet and have been able to hold off of sweets for a few months but this looks SUPERB!!!

  5. I just made this cake. I have made something similar before and was not that impressed. It tasted oily to me, so I went back to the butter. However, today I tried again today with this recipe. I used grapeseed oil for the veg oil. I think this may be just about the best cake I ever ate/baked. So for all of you people that plan to make this, make sure your oil taste good. My niece said, are you going to tape it to the inside of the cabinet? I said yes, it is a keeper. She said if the house ever catches fire, go for the cabinet door.

  6. Hello! I made this today and it turned out lovely 🙂 The lemon zest really added something to it and even after cutting down the sugar to 1/2 cup, it was sweet enough to be a dessert cake. It was however much lighter and airier than I expected because all the pound cakes I’ve had in the past were rich and dense, but this recipe is a keeper nonetheless. Thank you for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: