Everyone needs a great pound cake recipe in their repertoire, and this one couldn’t be simpler – or tastier. Serve with fruit and yoghurt for the perfect afternoon tea.


1/2 C plus 1 Tbsp unsalted butter, cut into pieces and softened

1 C plus 2 Tbsp all-purpose flour

1/2 tsp baking powder

1 C sugar

2 large eggs, at room temperature

1/2 tsp salt

1 C Vanilla 0% Chobani Greek Yogurt, at room temperature


Arrange rack in middle of oven and preheat to 180°C. Coat
8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with 1 tablespoon butter
and dust with 2 tablespoons flour. Set aside.

Combine flour
and baking powder and set aside. Beat butter and sugar with
electric mixer on medium speed in medium bowl until light
and fluffy, about 5 minutes, scraping down bowl as needed.

Add eggs 1 at a time and beat for 1 1/2 minutes, scraping
down bowl as needed. With mixer on lowest speed, add flour
mixture in 3 additions, alternating with 2 additions of yogurt.

Pour into prepared pan and smooth top with spatula. Bake
for 40-45 minutes, until golden brown on top, and cake
springs back when pressed.

Remove cake to wire rack and cool for 10 minutes. Invert
pan, remove cake from pan(s), and cool on rack.

Store cake,
wrapped in aluminum foil, at room temperature for up to
3 days. If desired, accompany with fruit and yogurt.

What’s your favourite pound cake recipe?