Vanilla Buttermilk Pound Cake with Cream Cheese Frosting
*INGREDIENTS:
°3 large eggs (or 4 medium eggs)
°1 1/2 cups granulated sugar
°3 teaspoons vanilla sugar (0.5 ounces, 20 grams or 2 packets)
°2 1/4 cups 9% Quark Creamy Soft Cheese (500 grams (or Fage yogurt, or a combination of low-fat cream cheese and light sour cream))
°2 tablespoons sour cream
°1/2 a cup vegetable oil (sunflower oil or coconut oil)
°2 tablespoons shredded coconut
°1 tablespoon lemon juice (freshly squeezed)
°1 teaspoon of vanilla extract
°2 cups flour (minus a tablespoon)
°3 teaspoons yeast
*INSTRUCTIONS
Preheat oven to 350 degrees F (180 degrees Celsius).
In a large bowl, whisk eggs, sugar and vanilla sugar until well blended.
Whisk cream cheese, sour cream and oil until smooth.
Add flour, coconut, lemon juice, vanilla extract and baking powder. Mix well until smooth.
Line your mold(s) with baking paper. Don't oil them.
Pour the prepared batter into the mold(s).
Bake for about 40-45 minutes (do not use fan mode) until cake is golden brown and a toothpick (or thin wooden skewer) comes out clean when inserted in center cake.
Take the cake out and let it cool.
Garnish with dulce de leche or powdered sugar. Enjoy !
