Elle's New England Kitchen

I've been completely stuck on raspberries and limes lately--they seem to be my favorite flavor combination at the moment. They just seem like they were meant to be together, and they never let me down.

This Yogurt Pound Cake is also one of my all time favorite things to make. And to eat, of course! Traditionally, Pound Cake is made with one pound of butter and one pound of sugar! Can you imagine? I mean, I've seen others, of course, that aren't so high on the "foods that'll seriously hurt you" list, but can you even imagine? I don't think I've ever used a pound of sugar in one recipe. Butter, yes, for shortbread, and a lot of it...but for one little loaf sized cake? No.

So that's why I love this one so much. I found the recipe a few years ago on the back of a yogurt container, and it quickly became a favorite. (The original recipe is for a strawberry cake, using strawberry yogurt, and no additional fruit--it's also great this way, so don't worry if you don't want to put the extra fruit in!) Why does it love you back, you ask? Because with the crafty use of a 6oz container of yogurt and 1/2 cup of butter (yes, only 1/2 cup!), it makes a moist, delicious and still buttery tasting Pound Cake. And like any Pound Cake, it gets better every day. Since I put raspberries in this one, I refrigerated it after a few days, just to be safe, and if summer was in full swing, I think I'd do that immediately.

It's also very versatile! On the same day that I made this one--actually, I made it twice in the past two weeks--I accidentally deleted the shots of the first one and had to make it again. D'oh! On the same day, I made a Date Nut Yogurt Pound Cake, by using plain Greek Yogurt, chopped dates and toasted walnuts, and 1 tsp vanilla extract. Also delicious! I think I'd like to get a lime yogurt and try that with raspberries, but I am also imagining a lemon-lime one with lemon yogurt and lime zest. The possibilities are almost endless when you have a look at the yogurt flavors that are available. This is also a no-fail recipe in my book. I've made it many times, and it's consistently good.

Raspberry Lime Yogurt Pound Cake


2 cups    all-purpose flour
2 tsp    baking powder
1/2 tsp    salt
1/2 cup    butter, softened
1 cup    sugar
4    eggs
1    (6 ounces) carton raspberry (feel free to use non fat!) yogurt
1/4 tsp    almond extract
1 cup fresh or frozen raspberries
1 1/2-2 tsp lime zest



Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set
aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar
until it's light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, 1/2 cup at a time, beating just until blended.
Fold in the raspberries and zest.
Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.


Servings: 8
Preparation time: 10 minutes