Lemony Yogurt Pound Cake Recipe

• Level: Easy
• Yield: 8 servings
• Total Time: 2 hr 5 min
• Prep: 15 min
• Inactive: 1 hr
• Cook: 50 min

Nutritional Analysis Per Serving

• Calories: 254
• Total Fat: 8 grams
• Saturated Fat: 1 gram
• Cholesterol: 25 milligrams
• Sodium: 195 milligrams
• Carbohydrates: 38 grams
• Dietary Fiber: 3 grams
• Protein: 6 grams
• Sugar: 20 grams

About This Recipe

Discover a lighter take on a classic favorite! This lemony pound cake swaps traditional butter for heart-healthy olive oil and incorporates protein-packed Greek yogurt to create a moist, satisfying treat. Egg whites help keep calories, fat, and cholesterol in check, while whole-wheat flour adds beneficial fiber. The result? A tender crumb that tastes just like the original, especially when you use quality flour like Bob's Red Mill.

Ingredients

• Nonstick baking spray, for coating loaf pan
• 1 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• Finely grated zest of 1 lemon
• 1/2 cup plain lowfat (2-percent) Greek yogurt
• 1/4 cup lowfat (1-percent) milk
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon pure vanilla extract
• 2 large egg whites
• 1 large egg

Instructions

1. Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray.
2. Whisk together the flour, baking powder and salt in a medium bowl.
3. Place the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers.
4. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended.
5. Add the flour mixture into the egg mixture and fold until just incorporated.
6. Transfer to the prepared pan.
7. Bake until a cake tester inserted in the center comes out clean, about 50 minutes.
8. Cool in the pan on a wire rack for 5 minutes, then unmold and cool to room temperature.