Ever since I can remember, my father's birthday brought two things into our kitchen: apple pie and strawberry shortcake. On each February 4th, my sister and I would wake up, run into the kitchen, and help my mom slice three pieces of Sara Lee pound cake and place them on our blue birthday celebration plate. We would then thinly slice six or seven strawberries over the thick pieces of cake and top off our creation with a dollop of vanilla ice cream. The three of us, my mom, my sister and myself, would then pile into my parents bed and happily watch my dad eat his favorite breakfast. Of course, Noelle and I would enjoy a bowl of our own.
My dad turns 68 tomorrow, and he is in better health than ever. He plays tennis 5 or 6 times week, outrunning most 30 year-olds on the courts. Part of his youthful energy comes from his commitment to healthy eating, a commitment that anyone hears about if you spend more than 5 minutes talking with him. He is passionate about preserving his vitality, and he has learned the value of eating healthy, nutritious whole foods.
So this year, I decided to find a recipe for pound cake that wasn't drowning in heaps of butter and sugar. Most pound cake recipes calls for enough butter to clog even the healthiest person's arteries, so I was delighted to find this recipe from Stonyfield Yogurt's website. Stonyfield Yogurt is a great organic creamery based in Vermont, and their yogurt is rich and only slightly sweet, just the way I like it.
This pound cake is incredibly moist and uses only honey as a sweetener. I made four mini loafs, and Ryan and I already ate the first. We've promised ourselves to save the other 3 for tomorrow morning.
My dad turns 68 tomorrow, and he is in better health than ever. He plays tennis 5 or 6 times week, outrunning most 30 year-olds on the courts. Part of his youthful energy comes from his commitment to healthy eating, a commitment that anyone hears about if you spend more than 5 minutes talking with him. He is passionate about preserving his vitality, and he has learned the value of eating healthy, nutritious whole foods.
So this year, I decided to find a recipe for pound cake that wasn't drowning in heaps of butter and sugar. Most pound cake recipes calls for enough butter to clog even the healthiest person's arteries, so I was delighted to find this recipe from Stonyfield Yogurt's website. Stonyfield Yogurt is a great organic creamery based in Vermont, and their yogurt is rich and only slightly sweet, just the way I like it.
This pound cake is incredibly moist and uses only honey as a sweetener. I made four mini loafs, and Ryan and I already ate the first. We've promised ourselves to save the other 3 for tomorrow morning.
Tomorrow morning these delightful cakes will be adorned with fresh organic strawberries and homemade whipped cream. But as you can see, they can be enjoyed just by themselves, and a cup of freshly brewed coffee only makes the slightly sweet bread taste more heavenly. I know you will enjoy these as much as we already have!
Raspberry Poundcake
1 1/4 cup flour
1/4 tsp baking soda
1 3/4 tsp baking powder
1/4 tsp salt
1/3 cup butter (at room temperature)
3/4 cup honey
2 eggs
1 cup low fat vanilla yogurt
1/3 cup of organic raspberry preserves or jam
1 1/4 cup flour
1/4 tsp baking soda
1 3/4 tsp baking powder
1/4 tsp salt
1/3 cup butter (at room temperature)
3/4 cup honey
2 eggs
1 cup low fat vanilla yogurt
1/3 cup of organic raspberry preserves or jam
1. Preheat oven to 375 degrees. Grease 4 mini loaf pans or 1 regular sized loaf pan.
2. Whisk together dry ingredients in small bowl.
3. In a large bowl, cream together honey and butter (I used my mixer here). Add eggs, one at a time and beat until smooth. Alternate adding the dry mixture and the yogurt into your honey-butter mixture. Stir until fully incorporated. Fold in your raspberry preserves.
4. Equally distribute amongst your mini loaf pans and bake in a preheated oven for 25-30 minutes or until golden brown and a tooth pick inserted in the center comes out clean.
5. Let cool 5 minutes in pans before removing to a wired rack. This bread is very moist and has a tendency to fall apart (but worse case scenario you get to snack on some crumbles!)
2. Whisk together dry ingredients in small bowl.
3. In a large bowl, cream together honey and butter (I used my mixer here). Add eggs, one at a time and beat until smooth. Alternate adding the dry mixture and the yogurt into your honey-butter mixture. Stir until fully incorporated. Fold in your raspberry preserves.
4. Equally distribute amongst your mini loaf pans and bake in a preheated oven for 25-30 minutes or until golden brown and a tooth pick inserted in the center comes out clean.
5. Let cool 5 minutes in pans before removing to a wired rack. This bread is very moist and has a tendency to fall apart (but worse case scenario you get to snack on some crumbles!)
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