Fresh mint makes an unusual addition to this lovely, versatile pound cake. Try the cake for dessert with fresh berries and whipped cream, or dip cubes in chocolate fondue. Snack on a slice with tea, or toast a piece for breakfast and serve with butter and jam.
Makes 1 loaf. Serves 8 to 10.
Tip: If you use a dark loaf pan, remember to lower the oven temperature by 25° to prevent burning.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 6-ounce container plain regular or low-fat yogurt
- 2 tablespoons milk or soy milk
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons finely chopped fresh mint
Preparation:
Preheat oven to 350° F. Grease and lightly flour a 9" x 5" x 3" loaf pan. Line the bottom with parchment paper, if desired.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar on medium speed with a stand mixer or handheld electric mixer. (You can also use a manual rotary mixer.) When the butter mixture is light and fluffy, add the eggs one at a time, beating after each addition.
Add the yogurt, milk and vanilla extract, and beat until smooth. Turn the mixer speed to low, and slowly add the flour. Beat just until smooth. Fold in the mint. The batter will be thick.Pour the batter into the prepared pan and smooth the top with a spatula if necessary. Place the pan on the center rack of the preheated oven. Bake for 50 minutes to 1 hour, or until the top of the cake is golden brown and a pick inserted in the center comes out clean.
Transfer the cake in its pan to a cooling rack, and allow to cool for 30 minutes. Remove the cake from the pan return the cake to the rack until it has cooled completely.
Cake may be wrapped in foil and stored at room temperature for one week, or in the freezer for two months.