Father's Day

Maple Yogurt Pound Cake

Name: Maple Yogurt Pound Cake
Prep time: 10 min
Cook time: 50 h
Yield: Serves 1 cake
Cuisine: American
Ingredients: 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 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup oil

by: Rivka

March 14, 2010

15 Ratings

Prep time 10 minutes
Cook time 50 hours
Serves 1 cake

Jump to Recipe

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

Test Kitchen Notes

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

Test Kitchen-Approved

What You'll Need

Ingredients

Directions

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.

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101 Reviews

Chazz February 5, 2024

Loved this so much. I used orange zest. A dash of almond extract and olive oil. It was heavenly. Light. Moist. And not too sweet.

Vivian January 16, 2024

I am a night baker. I love baking when the house is quiet. This loaf cake was easy to make. I used what I had on hand which was Greek yogurt, 1/4 cup of apple sauce, 1/4 cup of butter. It just came out of the oven and looks beautiful. I can’t wait to taste it tomorrow morning with coffee.

Vivian March 26, 2024

I too love baking at night when the house is quiet. 😊

Mama February 24, 2023

Looks so good

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.

pinki October 14, 2021

nice

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!

Jamila E. February 2, 2019

I just made this cake today and it's amazing! Thanks for sharing!

Jodie August 6, 2018

Has anyone frozen this cake?

J B. May 4, 2018

Just made this recipe last night. Time for baking was quite accurate for me. Was moist and delicious however the maple flavour was lacking. Would like a stronger flavour. Suggestions?

kaeli June 19, 2018

Did you use grade B maple syrup? It has a more pronounced flavor than grade A.

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!

Hapigal November 3, 2017

What should the oven temperature be?

Sandy W. November 3, 2017

The recipe says preheat to 350. Mine came out perfectly!

Liz H. October 24, 2017

What kind of oil should be used

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!

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.

sharonpatricia November 20, 2014

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?

Rivka November 20, 2014

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

Janet P. November 20, 2014

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.

HFicarra October 16, 2014

what do you mean by 1.5 cups of flour?

Rivka October 16, 2014

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

Michelle May 26, 2014

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.

Marian B. May 2, 2014

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

drbabs May 3, 2014

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.)

Marian B. May 3, 2014

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

Rivka May 6, 2014

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.

eljay May 1, 2014

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.

lfqalv April 17, 2014

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.

Shuchi March 20, 2014

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!

elisa R. March 16, 2014

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?

sdschorr February 12, 2014

can you sub almond flour for the regular flour?

sara November 5, 2013

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!

Janet P. June 17, 2013

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.

SJR June 17, 2013

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.

SJR June 17, 2013

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.

adele93 June 7, 2013

has anybody tried this recipe without the lemon?

lapadia June 7, 2013

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

Jessica V. June 4, 2013

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.

adele93 June 6, 2013

would olive oil be okay for this recipe?

Rivka June 6, 2013

definitely. Think it'd be good!

Elizabeth R. January 16, 2013

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!

Emma L. December 4, 2012

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/37157414128/what-to-do-with-a-mostly-full-bottle-of-maple-syrup

GoldienSpatula November 12, 2012

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

Midge April 4, 2012

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!

Yogicfioodie April 2, 2012

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!

rrcooks March 29, 2012

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.

Ghost H. July 11, 2011

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!

GoodFoodie June 9, 2011

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.

Chef C. May 25, 2011

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.

adele93 June 4, 2013

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

Jocief May 14, 2011

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!

Cassandra2011 April 3, 2011

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?

drbabs April 3, 2011

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.

Bevi April 3, 2011

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

Janet P. March 16, 2011

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.

Brotha P. March 16, 2011

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

Brotha P. March 12, 2011

So very easy to make and soooo good!

Bevi February 22, 2011

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.

cheribarry February 22, 2011

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

TheWimpyVegetarian November 19, 2010

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!

Rivka November 19, 2010

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.

PatriciaScarpin October 7, 2010

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

Bevi July 1, 2010

PS - I substituted whole fat vanilla yogurt from Liberte.

Rivka July 1, 2010

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

Bevi July 1, 2010

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.

lapadia June 5, 2010

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.

Rivka June 5, 2010

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.

AppleAnnie May 10, 2010

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?

Rivka May 11, 2010

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...

mainecook61 May 3, 2010

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.

lapadia May 3, 2010

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”!

aromes May 2, 2010

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

vvvanessa April 29, 2010

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!

Rivka April 30, 2010

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

Kelsey B. April 29, 2010

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

MrsWheelbarrow April 29, 2010

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

Rivka April 30, 2010

so glad you/he like it!

Flavorista April 28, 2010

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/sites/default/food/recipes/parade/123-bake-simple-loaf-cake.html.

Rivka April 29, 2010

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!

Flavorista April 29, 2010

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!

Muckle April 28, 2010

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!

Lizthechef April 28, 2010

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

cindyt April 28, 2010

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

nannydeb April 28, 2010

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

dymnyno April 28, 2010

This sounds so simple and very creative! Congratulations!

Rivka April 28, 2010

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

mrslarkin April 28, 2010

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

drbabs April 28, 2010

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

monkeymom March 15, 2010

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

monkeymom April 29, 2010

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.