Imagine sinking your fork into a moist, decadent poundcake bursting with juicy dark cherries and a tangy yogurt twist that will make your taste buds dance with delight! This isn't just another ordinary cake - it's a culinary masterpiece that transforms simple ingredients into a show-stopping dessert that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this Dark Cherry Yogurt Poundcake promises to be your new go-to recipe for impressing family, friends, and unexpected guests.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: European
Serves: 10 servings
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup dark cherries, pitted and chopped
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent the poundcake from sticking.
- In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture. Make sure to beat well after each addition until fully incorporated. This will help create a light texture in your poundcake.
- In a separate bowl, mix the plain yogurt and vanilla extract together until well combined. Slowly add this mixture to the butter, sugar, and egg mixture, mixing on low speed until just combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Gently fold in the chopped dark cherries using a spatula. Ensure the cherries are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake during the last few minutes of baking to avoid over-browning.
- Once baked, remove the poundcake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve. Enjoy your delicious Dark Cherry Yogurt Poundcake!
Tips
- Use room temperature ingredients: Ensure butter, eggs, and yogurt are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Choose ripe, fresh dark cherries for the most intense flavor. If using frozen cherries, pat them dry to prevent excess moisture.
- Check the cake's doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before slicing to prevent crumbling and ensure clean, beautiful cuts.
- For extra indulgence, serve with a dollop of whipped cream or a light dusting of powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
