Wow, this pound cake is delicious! I’ve been wanting to make this for a while (partly because the picture in the book looks so appetizing and partly because I actually had some vanilla soy yogurt in the fridge) and finally got around to it. I like that it’s not too sweet but still satisfies my dessert craving. It also makes an excellent breakfast bread (warmed in the microwave with margarine).
I didn’t have any orange extract, so I omitted the lemon and orange extracts and instead added 1 tsp. almond extract. I also folded in about 1/2 cup chocolate chips. I will note that the recipe calls for a 9×5″ loaf pan, but mine is 10×3″ and it worked perfectly.
Recipe: Vanilla-Yogurt Pound Cake (pg 254)