Maple Yogurt Pound Cake

By chelyc13

Ingredients

• 1/2 cup grade B maple syrup
• 3/4 cup yogurt, preferably not nonfat
• 3 large eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil

Preparation

Step 1

1. Position a rack in the center of the oven and heat to 350. Generously butter a 9x5x3 inch metal loaf pan.

2. In a large mixing bowl, whisk together the maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and stir just to incorporate. Add the oil and fold gently until the oil is absorbed into the batter. Make sure not to overmix the batter.

3. Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake until a tester inserted into the centere comes out clean, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes. Cut around the sides of the pan to loosen the cake. Turn the cake out onto the rack, then turn it upright on the rack and cool completely.