It feels like spring, smells like spring, and I finally got to wear my new spring jacket. Does that mean it’s spring?
I don’t want to jinx it, but I’m sharing a dessert that will make it feel springy even without the nice weather. So whatever, Mother Nature. Do what you want. (But please not really, because I loooove above-freezing temperatures.)
I might be the only person on planet earth who doesn’t like greek yogurt. I feel like everyone raves about that stuff. I had some in my fridge and couldn’t gag it down, so I turned it into a glorious French yogurt cake. Problem solved.
And it just so happens that yogurt cake is proclaimed to be a healthier version of pound cake. AND I just so happened to have white whole wheat flour. Is God trying to make me happy? Because He’s doing a pretty good job.
But ‘healthy pound cake’ (the term healthy being used very loosely here) seems boring. So I whipped some cream. BY HAND. Yes, my imaginary internet friends, cream can be whipped with a whisk. And it was so…rewarding. Oops. Nerdiness: revealed.
I threw it all together in these cute little mini trifle dishes my mother-in-law got me and ate it as a post-workout snack. ‘Cause it’s healthy. Pump. it. up.
mini strawberry trifles
2 slices French yogurt cake, cubed (recipe below)
1/2 cup whipping cream
2-3 teaspoons sugar
3/4 cup slices strawberries
2 tablespoons sugar
Macerate the strawberries. Combine the strawberries and 2 tablespoons of sugar and set aside for at least 20 minutes so they get juicy.
Make the whipped cream. Whip the cream with a whisk or electric beater until it forms a stiff peak. Whip in the 2-3 teaspoons of sugar, depending on how sweet you want it.
Assemble the trifle. Layer the three parts to your hearts content.
french yogurt cake
makes 1 loaf
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
Prepare the pan. Preheat oven to 350°. Grease your loaf pan with oil or butter. Tap some flour around in there until all the sides are coated and get rid of the excess.
Combine the dry ingredients. Mix flour, baking powder and salt in a medium bowl.
Combine the wet ingredients. Rub the sugar and lemon zest together with your fingers until the sugar is moist. This seems weird and kinda impossible, but it happens after a unexpectedly short while. Add the yogurt, oil, eggs and vanilla, whisking to combine.
Make the batter. Fold the dry ingredients into the wet, mixing only until blended.
Bake the loaf. Pour the batter into the loaf pan and smooth the top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 45-50 minutes. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
*this doesn’t store well for long periods of time, so I would suggest keeping it in an airtight container for no more than 2 days.
Yogurt cake recipe thanks to Bon Appetit
Hey! See what I’m up to:
Twitter / Instagram / Pinterest / Facebook