Sharing a recipe from Barbara Ann Mojica's kitchen. She picked her recipe for a delicious Greek Yogurt pound cake as her Recipe of the Month and was kind enough to share it with me.
Ms. Mojica and I met online years ago and have kept in touch. She is a successful history/travel writer and publishes awesome books for children under the Little MISS History series.
Before I share her recipe, let me share my culinary journey.
My First Food Experience:
I discovered yogurt during my university days. My roommate introduced me to yogurt with boysenberry fruit preserves. It was a two-fer experience. I had never heard of yogurt and never knew there was such a thing as boysenberry (see NOTE below). My foodie journey took me elsewhere, and I learned about plain Greek yogurt - no fruit - and all of the wonderful recipes that use it as a key ingredient.
Greek Yogurt: FOOD HISTORY and FUN FACTS:
The food history of Greek yogurt is really a tale of patience, craft, and delicious evolution. This thick, tangy staple began as a traditional strained yogurt in the Eastern Mediterranean and has grown into a global favorite thanks to its rich texture, high protein, and incredible versatility.
Greek yogurt, traditionally called “straggisto”, has been made for centuries across Greece and the broader Eastern Mediterranean. It’s created by straining regular yogurt to remove whey, which concentrates protein and gives it that signature velvety body.
By the early 20th century, Greek dairies had refined the technique into a commercial product, and by the 1990s and 2000s, brands like FAGE helped it explode in popularity internationally.
Greek yogurt’s rise wasn’t just about taste—it aligned perfectly with shifting nutrition trends. As people sought higher protein, lower fat foods, Greek yogurt offered a naturally satisfying option without needing to be ultra-processed. Its success is as much cultural timing as culinary tradition. Today it’s a culinary chameleon: part ancient craft, part modern nutrition trend.
Modern uses of Greek yogurt show off its versatility
- Breakfast bowls — A creamy base for fruit, nuts, honey, and granola.
- Savory dips — Essential for tzatziki and a lighter stand-in for sour cream.
- Marinades — Its acidity tenderizes meats while adding subtle tang.
- Smoothies — Thickens and boosts protein without overpowering flavor.
- Dressings — A creamy base that keeps things bright and light.
- Baking swaps — Adds moisture to cakes, muffins, and breads.
Ms. Mojica used it in her cake recipe.
🍰 🍰 🍰
Greek Yogurt Pound Cake - From BAM's Kitchen
Perfect for breakfast, afternoon tea, or packing into a picnic basket before visiting a historic site!
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla
- 3 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat oven to 325°F.
- Cream butter and sugar until light.
- Beat in eggs one at a time.
- Stir in yogurt and vanilla.
- Combine dry ingredients and gradually mix into the batter.
- Pour into a greased Bundt or loaf pan.
- Bake 60–70 minutes or until a toothpick comes out clean.
- Cool before serving.
A sprinkle of powdered sugar or fresh berries makes a delicious finishing touch!
The cool thing about this cake recipe is that any month of the year is just fine! 😊
[NOTE: A related fun food fact. The boysenberry is a four‑berry hybrid—raspberry, blackberry, loganberry, and dewberry—all rolled into one juicy overachiever. It was nearly forgotten until Walter Knott rescued the vines, turning the berry into a legend.]
How to make Greek Yoghurt — @FavoriteFoodie on Read.Cash
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