Greek yoghurt is similar to American sour cream - very thick and rich. If you can't get greek yoghurt, you'll just have to settle for sour cream
Yoghurt-Crystallized Ginger Pound Cake
1 cup butter at room temperature
2 cups sugar
2tsps vanilla extract
1/2 tsp almond extract
4 eggs at room temperature
2 1/2 cups all purpose flour
2 1/2 tsps baking powder
1 tsp salt
1 1/2 cups greek-style yoghurt
1/2-3/4 cup (depending on how 'gingery' you like it) minced crystallized ginger
Preheat oven to 300F (a low temperature - but it works). Butter and flour a bundt pan (mine is no-stick but I still butter it).
With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat ATLEAST 8-9 minutes longer (the more air that is beaten into your butter/sugar mixture, the lighter and higher your cake will be). Add eggs, one at a time, beating after each addition. With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt. This makes a very thick and rich batter. Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour - temperatures vary from oven to oven)
This cake is so delicious it needs no icing or glaze - maybe just a dusting of icing sugar to gild the lily.