Lemony Yogurt Pound Cake

Lemony Yogurt Pound Cake

Yields 8 servings, makes an 8 ½ by 4 ½ inch loaf (or 3 smaller ones)

Preheat oven to 350-degrees

Spray loaf pan or 3 mini loaf pans with baking spray

Ingredients:

• 1 ½ cup white whole wheat flour or wheat pastry flour
• 2 tsp baking powder
• ¼ tsp fine salt
• Finely grated zest of 1 lemon
• ¾ cup sugar
• ½ cup plain low-fat Greek yogurt
• ¼ cup low-fat milk
• ¼ cup extra-virgin olive oil or avocado oil
• ½ tsp pure vanilla extract
• 2 large egg whites
• 1 large whole egg

Directions:

1. Whisk together the flour, baking powder and salt in a medium bowl.
2. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar.
3. Add the yogurt, milk, oil, vanilla, egg whites and whole egg to the sugar and whisk.
4. Add the flour mixture and fold until just incorporated.
5. Transfer to baking pan.
6. Bake until tester comes out clean, about 50 minutes for full size loaf or 25-30 minutes for small loaf pans.
7. Cool on wire rack 5 minutes then remove from pan and cool to room temperature.

Nutrition Information:

Per serving (1/8 of large loaf)            

240 calories    9g fat (5g monounsaturated, 1g polyunsaturated)

25mg cholesterol        227 mg sodium37g carb (20g sugar)             5g protein

Recipe courtesy of Food Network Kitchen- replaces saturated fat with unsaturated fat and reduces cholesterol; replaces white flour with whole wheat