Maple Yogurt Pound Cake
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. - Rivka —Rivka
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
- 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.
- 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.
- 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!
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4 months ago Tarta
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...
10 months ago jelloooojen
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!
about 1 year ago Kerry Grisley
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.
over 1 year ago ale3antra
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.
over 1 year ago Ceecee
Love this recipe but instead of the 3/4 yogurt I substitute it with unsweetened almond milk. It came out great. Very moist instead!
almost 2 years ago YukariSakamoto
We live in Tokyo and Japanese sweets are lighter in sugar. My Japanese husband and son both loved this recipe. Arigato!
about 2 years ago Sner
Just made this as mini muffins for a one year birthday party. Took 18 min in the oven and turned out fantastic.
about 2 years ago Foodie52
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!
about 2 years ago Rivka
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.
over 2 years 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?
over 2 years ago Rivka
Have you tried toasting individual slices? Really makes the maple come through - at least for me.
over 2 years 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.
over 2 years ago HFicarra
what do you mean by 1.5 cups of flour?
over 2 years ago Rivka
one and one-half (1 and 1/2)
almost 3 years 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.
about 3 years ago Marian Bull
Do you think that milk could be used instead of yogurt here? This looks incredible!
about 3 years 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.)
about 3 years ago Marian Bull
So good to know! Thanks. Can't wait to try this.
about 3 years 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.
about 3 years 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.
about 3 years 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 3 years 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 3 years 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?
over 3 years ago sdschorr
can you sub almond flour for the regular flour?
over 3 years 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!!!
over 3 years 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!
almost 4 years 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.
almost 4 years 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.
Showing 28 out of 84 comments