Father's Day
Maple Yogurt Pound Cake
Popular on Food52
97 Reviews
dianenichols
December 7, 2022
I confess that I substituted melted butter for the oil, and I added 1/2 teaspoon of maple extract, but this cake is so light and delicious. I gave some to my neighbor to enjoy with her morning coffee, and she loved it! We also added whipped cream on the top. This recipe is definitely a keeper. Thank you so much! Yum.
Giovanni D.
January 10, 2021
Just made it, and although easy, I found it does not compare to a buttery pound cake. The cake is dense, but more elastic than a usual butter-based pound cake. I used canola oil, and found that it pervades the overall taste of the cake with the maple flavour being secondary. Also, a (slight?) correction, the cook time is indicated as 50 hours....should be 50 minutes...
elaine
December 9, 2020
Very forgiving recipe. I ran out of yogurt, and used vegan cream cheese instead. Still came out delicious!
wigglyworld
August 8, 2019
Wonderful recipe, and a great sort of blank slate. I added 1/2 tsp ground cardamom and cinnamon, and 1/4 tsp cloves. I used Grade A maple syrup and found that the flavor came through very complimentary to the baking spices, even though the recipe recommends Grade B (next time!). Looking forward to future experimentation. Thank you!
Jean
January 29, 2018
I made this recipe as directed and though it has good texture, it has no flavor (even toasted). I intend to make french toast with it to use it up.
Sandy W.
November 3, 2017
I love this recipe, and I only have Grade A maple syrup (a gift), so I did use maple sugar, which was also a gift. It was perfect. I took it along on a weekend with friends, and they raved about it. So easy and delicious! I want to make it again this weekend to surprise a friend but realized I only have vanilla yogurt, so I'm going to use that anyway. I just won't add the 1/4 cup sugar. Will probably dust this one with maple sugar or glaze with powdered sugar and maple syrup. A keeper!
Tarta
January 15, 2017
Love this cake so much! I used 1/2 plain full fat yogurt and 1/2 sour cream. Perfectly moist! I served it with whipped cream and a drizzle of maple syrup and pomegranate seeds for garnish. Total hit! I would love to find a maple glaze for it, as well...
Jenny
July 31, 2016
For some strange reason I ran out of oil so used butter instead (Why not). I had jussssst enough yoghurt and I happily finished it using this recipe. I also swirled in some cinnamon plus sprinkled walnut bits on top of the cake. So GOOD!! Thank you for the recipe!
Kerry G.
May 12, 2016
There is a reason why so many people like this recipe: Because it's SO GOOD. I use a combo of plain Greek yoghurt and buttermilk. I did have to cook it longer than 45min.
ale3antra
February 6, 2016
This cake is great, thank you! I made it a touch heavier by replacing the oil with browned butter and I'd love to try it with an even heavier grade syrup soon.
Ceecee
January 17, 2016
Love this recipe but instead of the 3/4 yogurt I substitute it with unsweetened almond milk. It came out great. Very moist instead!
YukariSakamoto
June 14, 2015
We live in Tokyo and Japanese sweets are lighter in sugar. My Japanese husband and son both loved this recipe. Arigato!
Sner
April 21, 2015
Just made this as mini muffins for a one year birthday party. Took 18 min in the oven and turned out fantastic.
Foodie52
March 30, 2015
Hi Rivka, I've made this recipe countless times over the past 4 years, even before joining Food52. I just want to thank you for such a great and versatile recipe.
I just made it again last night with more substitutions than ever and it still turned out wonderfully:
-3/4 c of vanilla sugar (ran out of maple syrup)
-4 yolks and 1 egg (had 4 left over yolks waiting to be used)
-Homemade, strained kefir cheese (wanted to save my fage yogurt for the rest of the week)
-1 cup of flour and .5 cup of oatmeal (trying to use up oatmeal)
Definitely richer than usual, but tasty nonetheless!
I just made it again last night with more substitutions than ever and it still turned out wonderfully:
-3/4 c of vanilla sugar (ran out of maple syrup)
-4 yolks and 1 egg (had 4 left over yolks waiting to be used)
-Homemade, strained kefir cheese (wanted to save my fage yogurt for the rest of the week)
-1 cup of flour and .5 cup of oatmeal (trying to use up oatmeal)
Definitely richer than usual, but tasty nonetheless!
Rivka
March 30, 2015
Thanks for sharing this! Glad you like the recipe - it really is a recipe that lends itself to endless substitutions, based on the fridge's contents and the cook's whim.
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