Maple Yogurt Pound Cake

By • March 14, 2010 • 75 Comments

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Author Notes: I made up this recipe to satisfy a serious maple craving I had a couple weeks back. The cake is extremely moist; unless eating it just out of the oven, toast your slice to get some contrast between the crust and innards. I've made this cake three weeks in a row, and used the office toaster to make my perfect 3 pm snack. One tip: really make sure to pull the cake out of the oven right when it's done. If it stays in longer, it'll dry out a bit. - RivkaRivka

Food52 Review: This pound cake drops the pounds of butter and sugar in favor of oil and maple syrup, creating a springy texture and glistening, shellacked exterior. The oil folded into the batter at the end was a technique new to us, but we think we can hold it responsible for the cake's sweet, crackly crust. Rivka's choice of Grade B maple syrup means that the maple aroma and flavor is pervasive without being cloying. The end result is moist and flavorful enough on its own, but fresh whipped cream and strawberries never hurt. - A&M The Editors

Serves 1 cake

  • 1/2 cup grade B maple syrup
  • 3/4 cup yogurt, preferably not nonfat
  • 1/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 1.5 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil
  1. Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
  2. Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
  3. Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
  • This recipe is a Wildcard Contest Winner!
Jump to Comments (75)

Tags: Easy, fast

Comments (75) Questions (5)

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2 days ago sharonpatricia

I was rather disappointed this cake. My family loves maple and I have been anxious to try this. The texture was lovely and it was very moist. However I didn't taste much maple flavor after the first day. On the second day the yogurt flavor became more prominent. I used Trader Joe's grade B maple syrup which we like and use in many recipes. Any thoughts?

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2 days ago Rivka

Have you tried toasting individual slices? Really makes the maple come through - at least for me.

Stringio

2 days ago Janet Pesaturo

For a stronger maple flavor, I used maple sugar instead of white sugar. I like the yogurt flavor, but if you don't, try milk, mascarpone cheese, or a mixture of the two. To my tastebuds, mascarpone has a neutral flavor, never tangy.

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about 1 month ago HFicarra

what do you mean by 1.5 cups of flour?

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about 1 month ago Rivka

one and one-half (1 and 1/2)

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6 months ago Michelle Trim

Made today for dessert after our cook out. Served with strawberries and cream and it was fabulous. Made exactly as written, except I eyeballed some of the quantities (zested right into the bowl; pinch of salt; guestimated sugar...etc). I used canola oil and whole milk yogurt. Really good with a lovely course crumb.

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

Do you think that milk could be used instead of yogurt here? This looks incredible!

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7 months ago drbabs

Barbara is a trusted source on General Cooking.

Hi Marian. I've made this a lot and I'm pretty sure I've used soured milk instead of yogurt when I haven't had yogurt in the house. It may take a little longer to bake because of the extra liquid. It's really good. (Rivka's recipes usually are.)

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

So good to know! Thanks. Can't wait to try this.

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7 months ago Rivka

Thanks drbabs! So sweet. I think sour milk will work here, but agree that you may need a longer cooking time. If you try it and feel like you also needed more dry ingredients, let us know.

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7 months ago eljay

Nice texture, moist and easy to make, but bland. Really needs a flavor boost with more lemon zest or perhaps a bit of lemon extract. Or one could boost the maple flavor.

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7 months ago lfqalv

At home we have one little boy who love maple syrup and yogurt, on who doesn't like maple syrup at all (this is still a mystery for me) and a man who doesn't eat dessert. They all love this cake so we renamed it "the ideal cake". A classic at any time of the year in our house.

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8 months ago Shuchi

Making this now! Can't wait for it to be out of the oven. I use dark amber maple syrup, light olive oil, and skipped the lemon zest. I also ran out of vanilla so used 1 tsp vanilla creamer instead. Smells divine!

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8 months ago elisa rowan

Can't wait to try! I wonder if I can substitute labne for the yogurt? I know the "sourness" will be great for us but just wondering if because it is thicker than even greek yogurt perhaps I need to add more liquid?

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9 months ago sdschorr

can you sub almond flour for the regular flour?

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12 months ago Ausra de Araujo

Oh girl, this looks divine!!! And ingredients seem to be so healthy.. Mmm gonna try making it on Sunday! Thank you!!!

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about 1 year ago sara

This sounds delish! Will definitely make it soon. Been having a craving for anything maple related. At the ice-cream cafe I work, we have a maple butter ice-cream and it is amazing!

Stringio

over 1 year ago Janet Pesaturo

SJR, did you happen to substitute butter for the oil? As written, I find this recipe to yield a very moist, dense pound cakey texture. But with most quick bread, you need oil instead of butter to make it moist, so I am guessing the same would be true for this recipe.

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over 1 year ago SJR

Yes, I used oil & I was careful to watch the time so as to not overbake. It turned out very nice, but again, I was expecting a spongy, dense texture rather than a cakey texture.

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over 1 year ago SJR

I made this cake tonight. The maple flavor was fantastic; however, I was disappointed with the texture of the bread. I did not overcook it, but yet it was a bit dry. Additionally, the texture was very light & 'cakey' instead of dense & heavy like a traditional pound cake. Like others, I used sour cream instead of yogurt, & I added an additional drizzle of maple syrup. Again, great flavor but the texture is not my preference.

Stringio

over 1 year ago adele93

has anybody tried this recipe without the lemon?

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over 1 year ago lapadia

I made this w/o the lemon, used orange instead, also used Greek honey flavored yogurt, delicious.

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over 1 year ago Jessica Van Ness

I've only ever made one cake with oil folded in at the end, and it's a staple in my repertoire... a spice cake layered with slices of apples or asian pear. I think people who substitute butter for oil in cake recipes will be disappointed, as it can result in a drier pastry. You're right, though, it helps create a beautiful firm crust that keeps the cake incredibly moist.

Stringio

over 1 year ago adele93

would olive oil be okay for this recipe?

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over 1 year ago Rivka

definitely. Think it'd be good!

Gobblegobble

almost 2 years ago Elizabeth Rex

I made many of these loaves over the holiday season as gifts. They were a hit! I didn't gave any grade B syrup, but I did have some grade A and a tin of golden syrup. Delicious! I've since continued using golden syrup in place of maple syrup because of its mellow sweetness, but whenever get my hands on some grade B, I will definitely try it the original way. Thanks for sharing this awesome recipe!

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almost 2 years ago Dourmet

Adapted this cake for my cooking blog--swapped in brown sugar and added walnuts--and absolutely loved it! The maple flavor is fantastic. I've eaten (much more than) my share of the loaf, and froze the rest for in-a-hurry breakfasts. Thanks for an awesome recipe, Rivka! :-)
http://dourmet.com/post...

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about 2 years ago GoldienSpatula

Thank You I will be baking real soon! Roxanne Fort Knox KY

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over 2 years ago Midge

This is such a lovely cake. I've been snacking on toasted slices all week and last night topped a piece with blackberries, Greek yogurt, and turbinado sugar. Yum!

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over 2 years ago Yogicfioodie

I made this couple of nights ago with a bit of changes.
I used sour cream (didn't have yogurt on hand) and substitued 1/4 cup of A.P. to whole wheat four. Omitted the lemon peels (hubby's not a big fan of lemon).

It came out great and even my toddlers are constantly asking for 'one more bite'!
I'm gonna try making it with yogurt next time.

Thank you Rivka!

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over 2 years ago rrcooks

I used grapeseed oil. The cake had a very subtle flavour which was nice but I might add a bit more lemon zest next time.

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over 3 years ago Ghost House Kitchen

I finally got around to making this cake with one improvisation; added sliced and sugared rhubarb (leftover from something else) on top of 2/3 of batter and covered with the rest of the batter. Excellent!

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over 3 years ago GoodFoodie

You could try 'light' olive oil for baking -- which is not light as in calories, but light in OO flavor. I use it in my granola all the time with no detection of olives.

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over 3 years ago Chef ClouClou

It sounds like a wonderful recipe but I think I'll try butter instead of the oil as I try to avoid using any oil other than olive oil in cooking. I imagine that olive oil would pollute the taste. Most of the other healthful oils are not meant to be heated so are inappropriate for cooking. I would recommend against using canola oil if you are in the U.S. because I understand that all of the canola grown in the U.S. is from GM seeds unless labeled organic.

Stringio

over 1 year ago adele93

i only have olive oil too, so should i just sub the oil for 125g unsalted butter?

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over 3 years ago Jocief

I just made this with brown rice flour for a gluten free friend and it was delicious! It didn't form a crust quite as golden as the picture, but it was still beautiful and made the kitchen smell incredible. Looking forward to making it again with all-purpose!

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over 3 years ago Cassandra2011

Two brief questions before I try this (it does look delicious!) When you say 'grade b' maple syrup, I'm confused what that means as I live in the UK. Here they say 'number 1' and 'number 2'. I understand 'grade b' is the stronger one? Which here in the UK would probably be the 'amber no.2 maple syrup'...it seems to have a darker colour than number 1 (Sounds confusing, hope it isn't).

Also: what oil do you use for this cake? Vegetable? Sunflower?

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

It is delicious! Grade B maple syrup is probably what you call number 2. It has a stronger maple flavor. I've made it with vegetable oil and canola oil.

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over 3 years ago Bevi

I too have used vegetable oil and canola oil. It IS delicious.

Stringio

over 3 years ago Janet Pesaturo

I made this with a couple of adjustments: We wanted a strong maple flavor, so I omitted the lemon zest, used dark amber maple syrup, and used maple sugar instead of white sugar. The result is a scrumptious moist bread that tastes like pancakes imbued with delicious dark maple syrup. Will definitely make again - perhaps with raisins and/or walnuts added. Great for a breakfast in place of pancakes, or maybe even for dessert, topped with maple walnut or vanilla ice cream! Really yummy - exceeded expectation.

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over 3 years ago Brotha Percy

Wow, Janet! I like how you made yours. I am going to do this again, but follow your adjustments.

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over 3 years ago Brotha Percy

So very easy to make and soooo good!

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over 3 years ago Bevi

I have made this a number of times and always get the same response: delicious!
Over Xmas I made the cake for my mom- a dyed in the wool Vermonter. She was so happy.

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over 3 years ago cheribarry

I made this on the weekend and it is very good. I will be making it again for sure. Thanks for posting it.

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about 4 years ago TheWimpyVegetarian

This was delicious!! I made this today for a potluck I went to tonight. I came home with one piece for my husband. The rest: all eaten! Thanks for a great dessert. It's so light and flavorful!

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about 4 years ago Rivka

So glad you liked it! This reminds me that it's totally maple season. I think I'll make a couple of these for Tday breakfast.

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about 4 years ago PatriciaScarpin

I am so making this cake! I love anything maple syrup and adding yogurt to baked goods make them so moist. Beautiful!

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over 4 years ago Bevi

PS - I substituted whole fat vanilla yogurt from Liberte.

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over 4 years ago Rivka

Bevi, so glad you enjoyed the cake! I bet the Liberte yogurt fit right in.

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over 4 years ago Bevi

I made this last weekend served with macerated strawberries and vanilla ice cream. It was delicious! The hint of maple flavor and the moist texture were the real hits for our crowd. I think this is a great alternative to July 4th biscuits, and I am thinking of serving it this weekend with grilled nectarines and whipped cream.

My guests asked to take the leftover cake with them for their long ride home, and I also included the recipe!

Thanks, Rivka! I love your recipes.

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over 4 years ago lapadia

FYI...I made this recipe right after you posted it; and since played with the recipe, just posted my tweaked versions...yes, I tweaked it in two ways. Posted under Jalapeno-Cornmeal Poundcake, if you care to take a peak. Thanked you before but thanks again for sharing your recipe.

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over 4 years ago Rivka

That sounds fantastic. I love that food52 inspires people to build on good recipes to develop more good recipes. It's like the wiki of recipe development.

Annalbu

over 4 years ago AppleAnnie

I cut a thick slice into 1-inch chunks and layered the cake pieces with Peach Yogurt (Brown cow, full-fat version), and it was a marriage made in heaven, almost an English trifle. I am curious about the baking powder instead of baking soda, in view of the yogurt?

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over 4 years ago Rivka

That combination sounds wonderful! As for the powder vs. soda, I didn't know if there was enough yogurt to counteract the soda, so I stuck with baking powder, and didn't get any of that unused-baking powder taste the first time I made it so I knew I was in the clear. I bet it'd work with soda, though...

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over 4 years ago mainecook61

It's a pleasant cake, good with some roasted rhubarb. It stays moist for a long time, too. It doesn't really taste of maple, however, and I even used granulated maple sugar in place of the cane sugar. That's the tricky thing about maple---as a flavor, it often does a disappearing act in baked goods.

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over 4 years ago lapadia

Congratulations and thanks for sharing this recipe. Made it yesterday, moist, delicious, and the aroma; a hint of lemon and maple goodness lingered through the night…this is what I call “sweet dreams”!

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over 4 years ago aromes

The Maple yoghurt flavor has got to be a great idea.
I will try this recipe. I just hope it will look as great as on that picture and as tasty as it surely did turn out to be ;p

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over 4 years ago vvvanessa

i have this cooling on the window sill and even thought it just came out of the oven 6 minutes ago, i couldn't wait to taste it. it's great! i love that it isn't too sweet, and the texture is amazing-- so moist and tender! congrats and thanks for a great recipe!

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over 4 years ago Rivka

my pleasure -- the texture really is killer. Glad you enjoyed!

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over 4 years ago KelseyTheNaptimeChef

This looks delicious, I love the flavors. This will please everyone in our household, can't wait to try it!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Rivka, I made this for my butter-and-sugar-avoiding husband. He's loving it, as am I. Great recipe, thanks so much.

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over 4 years ago Rivka

so glad you/he like it!

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over 4 years ago Flavorista

How timely, I just received my annual maple syrup delivery. The cake is in the oven - Can't wait! It is a very similar cake to Dorie Greenspan's Simplest Sour Cream Cream Cake - http://www.parade.com/export....

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over 4 years ago Rivka

You're right, it is similar -- I bet sour cream would be a great substitute for yogurt here. But IMHO, the maple really makes the cake. Hope you like it!

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over 4 years ago Flavorista

Rivka - It is so delicious. Being in Maine, we love any sort of maple syrup treat, this cake certainly fits the bill quite nicely. I enjoyed it toasted this morning with some vanilla Greek yogurt and toasted almonds - DELISH!

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over 4 years ago Muckle

Made this last week because I had lots of plain lowfat yogurt and maple syrup on hand...it has been a great breakfast treat since then!

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over 4 years ago Lizthechef

Your recipe looks wonderful - guess many of us missed it... Thank goodness A & M didn't!

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over 4 years ago cindyt

This look sooo delish! Can't wait to try. Thanks Rivka.

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over 4 years ago nannydeb

Congratulations! I'll make this over the weekend. I wish I had some right now!

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over 4 years ago dymnyno

This sounds so simple and very creative! Congratulations!

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over 4 years ago Rivka

um, shocked! thanks ladies -- I love this cake and am delighted it'll be in the book.

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds so very yummy! Somehow, I missed it too. congrats, Rivka!!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I missed this when you posted it--congratulations on the Wildcard win! Sounds like my kind of cake!

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over 4 years ago monkeymom

Oh I love this. A pound cake without butter! I hope to try it this week.

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over 4 years ago monkeymom

I did make this and enjoyed it! A+M's description is right on. I'd consider some sauteed bananas and even ice cream with it. The cake is so light and flavorful.