A light, tender pound cake made with plain yogurt and a mix of flour and cornflour. The eggs and sugar are whipped long enough to lift the whole cake, and a strip of butter laid down the middle melts into a golden crust as it bakes.
Pound Cake
Ingredients
- 250 g plain yogurt
- 180 g plain flour
- 60 g cornflour
- 100 ml vegetable oil
- 3 large eggs at room temperature
- 150 g sugar
- 30 g butter
- 1 tsp vanilla extract
- 3 tsp baking powder
- 1 pinch salt
Instructions
- Heat the oven to 180°C (static mode).
- In a stand mixer, put the eggs at room temperature and beat with the sugar for at least 10 minutes, until you have a smooth and quite light mixture.
- Add the yogurt and the oil.
- Add the flour, cornflour and baking powder, plus a pinch of salt, and mix in.
- Pour the mixture into the cake tin.
- Place the butter on top of the cake in the middle, cut so that it covers a line down the centre of the tin.
- Bake for about 40 to 45 minutes.
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