Greek Yogurt Pound Cake
makes two 8×4 loaves, or two 5×3 and one 8×4 loaves
can easily be halved
300g white sugar
208g vegetable shortening
2 tablespoons water
3-4 large eggs
2-1/2 teaspoons vanilla extract
454g vanilla (or plain) greek yogurt
600g all purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
Sift dry ingredients in a medium prep bowl. Put all other ingredients except yogurt in the bowl of your stand mixer. Alternate with flour and yogurt until combined.
Preheat the oven to 350F, and with your racks moved to the middle of the oven, put your mixture into the well greased loaf pans you have. I made these in two 5×3, and one 8×4 loaf pans. I could’ve gone with three medium-ish (8×4) pans, I think, and maybe a little more egg into the mixture. I’m still feeling this one out. But the loaves got really tall, the mini loaves look a bit strange because they are so tall.
This cake/loaf had a bit of a marbled effect. We had it with our coffee a few times, my dad said that he had about FIVE slices with fig jam (from Trader Joe’s) and really enjoyed it.