The 15th just passed and my lovebug is now 1 ½ years old! I decided to make a cake trifle, a family favorite. It consists of repeated layers of pound cake, custard and jelly. I used this recipe from Taste of Home (their recipes always yield great results!) and basically just halved it and swapped out the sour cream for yogurt. The nice thing about this pound cake is that it’s moist and doesn’t dry out even after a few days. We enjoyed it in the trifle, but it was amazing even plain with a nice hot cup of tea 🙂
Yield: 1 Loaf
- 1 ½ cups all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- ½ cup yogurt
- 1 teaspoon vanilla
Preheat oven to 325°F and set aside a greased loaf pan.
Combine all-purpose flour, baking soda, and salt in a large bowl and set aside.
In a medium sized bowl, cream butter. Slowly add sugar and whip until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until well combined. Mix in yogurt and vanilla, and fold butter mixture into dry ingredients. Mix until just combined.
Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
Cool in pan 15 minutes. Transfer to a wire rack and cool completely.
Note: Can be doubled and baked in a 10-inch tube pan for approximately 80 minutes.