I've been completely stuck on raspberries and limes lately--they seem to be my favorite flavor combination at the moment. They just seem like they were meant to be together, and they never let me down.
This Yogurt Pound Cake is also one of my all time favorite things to make. And to eat, of course! Traditionally, Pound Cake is made with one pound of butter and one pound of sugar! Can you imagine? I mean, I've seen others, of course, that aren't so high on the "foods that'll seriously hurt you" list, but can you even imagine? I don't think I've ever used a pound of sugar in one recipe. Butter, yes, for shortbread, and a lot of it...but for one little loaf sized cake? No.
So that's why I love this one so much. I found the recipe a few years ago on the back of a yogurt container, and it quickly became a favorite. (The original recipe is for a strawberry cake, using strawberry yogurt, and no additional fruit--it's also great this way, so don't worry if you don't want to put the extra fruit in!) Why does it love you back, you ask? Because with the crafty use of a 6oz container of yogurt and 1/2 cup of butter (yes, only 1/2 cup!), it makes a moist, delicious and still buttery tasting Pound Cake. And like any Pound Cake, it gets better every day. Since I put raspberries in this one, I refrigerated it after a few days, just to be safe, and if summer was in full swing, I think I'd do that immediately.
It's also very versatile! On the same day that I made this one--actually, I made it twice in the past two weeks--I accidentally deleted the shots of the first one and had to make it again. D'oh! On the same day, I made a Date Nut Yogurt Pound Cake, by using plain Greek Yogurt, chopped dates and toasted walnuts, and 1 tsp vanilla extract. Also delicious! I think I'd like to get a lime yogurt and try that with raspberries, but I am also imagining a lemon-lime one with lemon yogurt and lime zest. The possibilities are almost endless when you have a look at the yogurt flavors that are available. This is also a no-fail recipe in my book. I've made it many times, and it's consistently good.
And even though it's delicious as-is, I couldn't help myself. Every single piece of this that I had, I had to top with Three Citrus Curd. It's like a piece of raspberry citrus heaven on a plate. I highly recommend the curd, as well. It's good on anything. Everything! I'm almost out of the first jar, and planning on making some more this weekend. A double batch, I think, so I can freeze some for curd emergencies.
I almost forgot! Jessy at Baking Blondie has awarded me the Arte y Pico Award! If you haven't seen her blog yet, you're missing out. You won't believe the things this 15 year old bakes! She's amazing. Check out her blog!
Thank you, Jessy!