Greek Yogurt Strawberry Jam Pound Cake
Greek Yogurt Strawberry Jam Pound Cake is fluffy and moist. Smothered with white chocolate ganache this cake is rich and decadent!! I find pound cakes are great to take to parties and potlucks, they serve a lot of people and aren't very expensive to make.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1/2 cup butter at room temperature
- 1/2 cup canola oil
- 1 and 3/4 cups sugar
- 4 large eggs room temperature
- 3/4 cup Greek yogurt
- 1/2 cup buttermilk
- 1/2 tablespoon vanilla
- 1/4 cup strawberry jam
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking power
- 1/2 teaspoon salt
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 cup good quality chocolate chips
Preheat oven to 350 degrees F.
Spray a bundt pan with non-stick spray.
In the bowl of a stand mixer, beat butter, oil, sugar, eggs, Greek yogurt, jam and vanilla until well combined.
In another bowl, combine flour, baking soda, baking powder and salt. Whisk to combine.
To butter mixture, add buttermilk alternately with flour mixture, beginning and ending with flour mixture.
Pour batter in bundt pan and smooth top evenly.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs
Cool before adding ganache.
In a small saucepan, add sweetened condensed milk and chocolate chips. Heat on medium low. Stir constantly until chocolate chips melt and mixture is smooth. Add vanilla and stir. Pour over cake.