Pound Cake for Breakfast

Great minds
think alike. My dear friend Dawn wrote a great breakfast post this
morning. The very day I was going to post my breakfast pound cake recipe.  I make this once in a while and it is nice for breakfast or tea time.  I usually put it together the night before because it really tastes better when it sits out on the counter overnight.

If you really want to be decadent serve it for dessert sliced and toasted with a scoop of vanilla ice cream and some homemade chocolate sauce on top.

 

Breakfast Pound Cake

2 1/4 cup
all-purpose flour (I often use whole wheat flour for half of this recipe.
1/2 tsp. baking soda
1/2 tsp. salt
1/2 pound (two sticks) of room temperature butter
1 1/2 cup sugar
1 tsp coconut extract
1 tsp. of vanilla extract
3 eggs, at room temperature
1 cup vanilla yogurt
1 cup flaked unsweetened coconut (optional)

Pre-heat
oven to 325. Butter and flour a large loaf pan.

Sift
together flours, soda and salt and set aside. (This is important, it is
essential to the crumbly texture of the pound cake).

In a mixer,
cream butter and sugar until light and fluffy.

Add extracts.

Add eggs,
one at a time scraping down the sides of the bowl with each egg.

On low
speed, mix in one-third of the flour mixture until flour is just incorporated.
Mix in half of the yogurt. Repeat, end with flour.

Pour batter into the prepared pan. Sprinkle with the coconut if desired.

Bake for 45
minutes or until the top is light golden brown. Cool for 30 minutes in pan and
then turn out onto a cooling rack.

This cake is best eaten the
next day.