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Cherry Yogurt Pound Cake

Many thanks to Jenn at Straight from the Farm, an informative and just visually captivating Philly based food blog.  She featured our product in another drooling on the keyboard web recipe!  Check it out!

Cherry Yogurt Pound Cake

Adapted from Martha Stewart Living, July 2009

  • 3 sticks unsalted butter, softened
  • 2 C. sugar
  • 1 t. pure vanilla extract
  • ½ C. plain Greek yogurt
  • 9 eggs, room temperature
  • 3 ¼ C. all-purpose flour
  • 1 T. coarse salt
  • 1 t. cinnamon
  • ½ t. freshly ground nutmeg
  • 2 C. fresh sweet cherries, pitted and chopped
  • 2 T. flour
  • Sugar for dusting 

* Make sure your eggs and butter have been sitting out on the counter for at least an hour before starting to make the cake. 

Preheat the oven to 325 F.  Butter two 5 x 9 loaf pans and set aside.

Cream butter and sugar in a large mixing bowl with the mixer on high speed.  Beat until fluffy and pale, about 8 minutes.  Scrape down the sides of the bowl.  Add the vanilla extract and yogurt and beat on medium speed to combine. 

Add the eggs, 2 at a time, mixing well after each addition.  In a separate bowl (or use a ziplock bag like I do), combine the flour, salt, cinnamon, and nutmeg.  Add dry ingredients in 4 batches, mixing until just barely combined. 

Toss the chopped cherries with the 2 tablespoons of flour.  Fold into the cake batter and distribute batter evenly between pans (they will be pretty full as the cake doesn’t rise much).  Tap each pan lightly on the counter and smooth the tops with a spatula.  Dust tops with sugar.

Bake until a tester inserted into the center of the cake comes out clean, about 60-70 minutes.  Let cool in pans for 30 minutes and then remove pans and let cool completely before cutting. 

(serves 24)

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