Four-quarters with yogurt

Name: Four-quarters with yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Type 00 flour 1 ¼ cup; Yogurt at room temperature 0.7 cup; Brown sugar ¾ cup; Eggs (3 medium) at room temperature 5.6 oz; Blueberries ½ cup; Vanilla extract 1 tsp; Baking powder 3 tsp; Yogurt with blueberries to taste; Blueberries to taste; Powdered sugar to taste; Mint to taste

it fr de es br

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Yogurt pound cake is really something special. To be honest, it takes the classic French "quatre-quarts" and gives it a twist by swapping out the usual butter for creamy yogurt. This little change makes it lighter but keeps it moist and tender—which is great for anyone craving a delicious treat that’s not too heavy. So, so good. Some folks like to toss in fresh blueberries for a sweet and juicy touch. Plus, you can easily mix in chocolate chips or whatever fruit you’ve got lying around.

The real charm here? Simplicity. The cake hangs out on your counter, ready to be sliced whenever you're in the mood for a snack or a quick breakfast. It’s versatile enough—just pair it with a spoonful of Greek yogurt in the morning or grab a piece as you dash out the door.

People often call this a Greek yogurt pound cake because thicker yogurt makes it extra moist and brings in a hint of tang that works beautifully with lemon zest. And look, if you feel like mixing things up, turn it into a lemon yogurt pound cake by tossing in some lemon zest and juice. Tangy, bright, and super tasty. No matter what you add, this cake keeps its super soft texture that everyone really, really loves. Seriously good.

The best part is the flexibility—people are always swapping in different mix-ins, and it always turns out great. For anyone looking for a healthy pound cake option, this one’s a win. Since the yogurt keeps it lighter, it's rich enough to feel like a treat but without the guilt. Families often turn to it for breakfast or snacks—it’s that kind of cake you can whip up ahead and leave out for a few days. Baking with yogurt is a fun way to shake up your regular pound cake routine without much fuss. Whether you’re having it with your morning coffee or as an afternoon treat, this cake is a really good addition to any day. For sure.

INGREDIENTS

for a loaf pan 8.5x3.5 inches: Type 00 flour 1 ¼ cup (160 g); Yogurt 0.7 cup (160 g) - at room temperature; Brown sugar ¾ cup (160 g); Eggs 5.6 oz (160 g) - (3 medium) at room temperature; Blueberries ½ cup (125 g); Vanilla extract 1 tsp; Baking powder 3 tsp (16 g)

for garnish: Yogurt to taste - with blueberries; Blueberries to taste; Powdered sugar to taste; Mint to taste

Preparation

How to prepare Four-quarters with yogurt

To prepare the yogurt four-quarters loaf cake, first pour the eggs into a bowl. Add the brown sugar 1 and vanilla extract 2.

Beat with an electric mixer until the eggs are light, fluffy, and frothy 4. Then add the room temperature yogurt 5 and mix again with the beaters 6.

Add the previously sifted flour 7 and also the sifted baking powder 8. Stir with a spatula from the bottom up 9 to incorporate the powders without deflating the batter.

Place the blueberries in a bowl and flour them 10. Add them to the batter 11 and mix with a spatula 12.

Transfer the batter to an 8.5x3.5 inches loaf pan, previously greased and lined with parchment paper 13. Using a greased scraper, gently make a line in the center of the loaf 14; this step is optional and only serves to achieve a more precise shape once baked. Bake in a preheated static oven at 365°F for 15 minutes, then lower the temperature to 330°F and bake for another 25 minutes. Always do the toothpick test before taking the loaf cake out of the oven 15.

Let it cool, then remove the loaf cake from the mold and sprinkle it with powdered sugar 16. Slice it 17 and serve the yogurt four-quarters loaf cake accompanied by blueberry yogurt, fresh blueberries, and mint leaves 18!