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