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Article: maple yogurt pound cake

Rosemary Granola

maple yogurt pound cake

We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust. We recently picked up Argyle Cheese Farmers Sweet Greek Maple Yogurt at Whole Foods in Albany (where we recently got on the shelves!) and were so surprised at how thick and indulgent it was! We'd highly recommend it - otherwise, for this recipe, you could probably whip up some full fat plain greek yogurt with a bit of maple syrup. And of course, we served it with our rosemary granola to add to all the flavors :)


  • ½ cup grade B maple syrup
  • ¾ cup yogurt
  • ¼ cup sugar
  • eggs
  • teaspoon vanilla
  • ½  teaspoon lemon zest
  • 1 ½ cups flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • 1 tbsp candied ginger

To serve:


Preheat oven to 350°F. Whisk syrup, yogurt, eggs, sugar, vanilla, and lemon zest to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Be careful not to over mix. Fold oil in until absorbed into the batter, then fold in the candied ginger.

Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake on a wire rack. Serve with a dollop of 

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