Yogurt Pound Cake
A rich version with a subtle flavor of brown sugar
- 3 cups packed C&H® Golden Brown Sugar
- 1 cup (2 sticks) butter or margarine, softened
- 6 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 oz. container) Greek yogurt, plain
- 2 teaspoons vanilla extract
- 1/3 cup poppy seeds
Preheat oven to 325°F. Grease and flour three 8-inch round cake pans. In large bowl, beat sugar and butter until fluffy. Add eggs, one at a time. Combine flour, baking soda and salt. Add to sugar mixture, alternating with yogurt. Stir in vanilla and seeds; pour into pan.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack. Turn out onto rack; cool completely.