I’ve gotten used to substituting whole plain yogurt for any other form of cultured milk, like buttermilk or sour cream, which are not available here in Florence. I use Fage Greek yogurt, but any good yogurt should work fine, as would sour cream. The cultured dairy makes the result incredibly moist. This cake came out so well that we ate it before I had a chance to photograph it :) . I had some caramel sauce leftover from Thanksgiving that has been delicious with the cake.

 Yogurt Pound Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick butter (125 g), at room temp
1 cup sugar
1/2 cup whole plain yogurt (or sour cream)
3 eggs
1 teaspoon vanilla

Preheat oven to 350 (175). Butter and flour a 9 ” x 5 ” loaf pan. In a medium bowl, sift together the flour, salt, and baking powder. In a large bowl, beat the butter with the sugar until light and creamy. Add the yogurt, eggs, and vanilla and mix well. Add the dry ingredients and mix to combine. Pour the batter into the prepared pan and bake until a knife comes out clean, about 45 minutes. Easy!