Sour Cream Pound Cake— one of my all time favorites! Being a native Georgian, I LOVE peach shortcake, and my Grandmama’s sour cream pound cake is perfect for that. BUT, being a health enthusiast, I can’t seem to restrain myself from taking a perfectly delicious recipe and believing with all my heart that it will be just as delicious in a healthy version. Enter eye roll from husband…
For the sake of transparency, I must admit to tossing some seriously bad attempts at “healthy-ing up” an otherwise fabulous recipe. For the sake of reputation preservation, I also must say there have been winners here and there. I think this is one of them, and Andy agrees. So here you go!
Greek Yogurt Pound Cake
- 1 Cup Coconut Oil
- 3 Cup Sucanat (dehydrated sugar cane juice)
- 6 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3 Cup soft wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup Greek yogurt
Combine coconut oil and Sucanat in mixing bowl. Cream until smooth. Add eggs, beating well after each addition. Add vanilla and lemon juice. Sift flour, soda, and salt together. Alternating, add dry ingredients and yogurt to creamed mixture. Pour batter into greased ten-inch tube/bundt pan. Bake at 325 degrees for approximately 1 hour—depending on your oven. Watch carefully. Cake is done when tester comes out clean. Serve with fresh fruit and top with a bit of whipped cream.
With peach season just around the corner, you could wait to make this cake. In fact, I debated waiting to post this until June. However, strawberry season is upon us, so I suggest that THIS is the time. Go ahead and make the darling of spring desserts and let me know what you think. Here’s mine… and my goofy helper! (Thanks, Honey!)
Oh, and be sure to toast a slice with a tad of salted butter to go along with your coffee or tea in the morning. Yeah, that.