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Yogurt Butter Pound Cake

Yields8 ServingsPrep Time3 minsCook Time52 minsTotal Time55 mins

INGREDIENTS :
Wet Ingredients
 100 g unsalted butter
 120 g yogurt
 1 large egg
 2 tbsp lemon juice
 1 tsp lemon zest
 ½ tsp vanilla extract
Dry Ingredients
 150 g cake flour
 50 g granulated sugar
 2 tsp baking powder
Garnish
 Almond flakes
COOKING METHODS :
1

- Preheat your oven to 180°C and line a baking tin with parchment paper.

2

- Place the cold butter and melt.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 60°C

3

- Place all ingredients in the mixing jar to mix
Settings: Timer: 20 Seconds / Speed 6

4

- Continue to mix.
Settings: Timer: 10 Seconds / Speed 5

5

- Pour the mixture into the prepared tin and scatter almond flakes evenly on the cake batter.

6

- Bake for 50-60 minutes or until the banana cake is golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C

Nutrition Facts

0 servings

Serving size

pieces

Amount per serving
Calories204
% Daily Value *
Total Fat 11.2g15%

Saturated Fat 6.8g34%
Cholesterol 51mg17%
Sodium 94mg5%
Total Carbohydrate 22.4g9%

Dietary Fiber 0.6g3%
Total Sugars 7.5g
Protein 3.7g
Calcium 7mg1%
Iron 6mg34%
Potassium 199mg5%
Vitamin D 46mcg230%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.