Maple Yogurt Pound Cake

By • March 14, 2010 • 64 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 A&M

Serves 1 cake

  • 1/2 cup grade B maple syrup
  • 3/4 cups 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!

Tags: Easy, fast

Comments (64) Questions (5)


7 days 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.


about 1 month 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!


about 1 month 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?


2 months ago sdschorr

can you sub almond flour for the regular flour?


5 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!!!


6 months 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!


10 months ago janetbaker

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.


10 months 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.


10 months 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.


11 months ago adele93

has anybody tried this recipe without the lemon?


11 months ago lapadia

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


11 months 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.


11 months ago adele93

would olive oil be okay for this recipe?


11 months ago Rivka

definitely. Think it'd be good!


over 1 year 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!


over 1 year 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! :-)


over 1 year ago GoldienSpatula

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


about 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!


about 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!


about 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.


almost 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!


almost 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.


almost 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.


11 months ago adele93

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


almost 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!