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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This pound-style cake made up the top layer of my dad's Neopolitan Ice Cream birthday cake this year. I'm a huge fan of Lorann's flavour extracts, I usually find them at Bulk Barn but candy-making suppliers will have them too. Read more . If they're in season, substitute an equal amount of pureed fresh strawberries with 1/2 tbsp sugar for the jam. This makes one (thick) layer. Ingredients:
2 cups flour |
2 tsp baking powder |
1/4 tsp baking soda |
1/4 tsp salt |
2 1/2 oz unsalted butter, softened |
3/4 cup granulated sugar |
4 large eggs, lightly beaten |
3/4 cup thick, plain yogurt |
1/4 cup strawberry jam |
3/4 tsp (1 dram) lorann gourmet strawberry flavour concentrate (or 1 tbsp strawberry extract) |
1 tsp red food colouring, optional |
1/3 cup milk (i used 1%, whatever you have should be fine) |
Directions:
1. Preheat oven to 325F, grease and line a 9 springform pan.
2. In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
3. Beat together butter and sugar until fluffy.
4. Beat in eggs, yogurt and extract until well blended.
5. Add flour mixture 1/2 cup at a time, beating just until blended.
6. Bake about 45 minutes, until tests done.
7. Cool completely before unmoulding.
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