Quick Pound Cake Loaf
I’ve seen so many pound cake recipes lately. They must be trending because it’s berry season. This is my super simple pound cake loaf recipe – made with yogurt. I love to layer or swirl in chia jam to pretty it up and the flavour combo is delicious. Or a swirl of cinnamon sugar - YUM! Plain is delicious too – level it up with a bit of butter, peanut butter or chia jam on top or serve with fresh berries!
Oats are a nutrient dense, gluten free whole grain, high in fiber and higher amounts of protein than other grains. Oats contain a multitude of minerals and vitamins essential for metabolism, supporting immune system and bone health and support energy levels.
Greek Yogurt is higher in protein than regular yogurt, is a good source of calcium, VitB12, Riboflavin and selenium as well as VitA, zinc and potassium. Plain Greek yogurt is low in carbs and has little sugar – the flavoured varieties have more sugar so eat them in moderation.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Quick Pound Cake Loaf goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 Minutes / Bake Time: 45 Minutes / Makes: 1-9x5 Loaf
Ingredients
1½ Cups Unbleached White Flour
½ Cup Oat Flour – whirl oats in your food processor until a flour-like consistency
2½ teaspoons Baking Powder
½ Cup Organic Cane Sugar
1/3 Cup Coconut Sugar
1⅓ Cups Greek Yogurt
1/3 Cup Milk – dairy or plant based
2 teaspoons Vanilla
½ Cup Butter – melted – dairy or plant-based
1 Tablespoon Lemon Zest – optional but delicious
How It’s Made
Preheat your oven to 350°F.
Prep a 9x5 loaf pan by lining it with parchment paper or non-stick foil.
In a large bowl, mix the flours, baking powder and sugars together.
Add in the yogurt, milk, vanilla, melted butter and the lemon zest. Stir to mix it all together until smooth.
If the batter is very thick, add a splash more milk so that the batter is pourable.
If you are making a plain loaf, pour the batter into the prepared pan.
If you are including the chia jam, pour half the batter into the pan, spread 2-3 tablespoons of the jam on top, spread the remaining batter on top of the jam and spread some more jam on top.
Bake for 45 minutes and check by inserting a skewer or a sharp knife into the middle of the cake. If it comes out clean it’s done. If it needs more time, bake longer in 5-minute increments until the skewer or knife comes out clean. A few crumbs are ok but gloppy batter need smore baking time.
Remove from the oven and let cool.
When ready to have some, cut a slice and eat as is, or spread a bit of butter on top or peanut butter is amazing with some additional chia jam. So good!
Store on the counter, covered or wrapped in foil or plastic wrap, for 2 days then move to the fridge as it will keep longer there.
Enjoy!
