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:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar.
- Add the yogurt, milk, oil, vanilla, egg whites and whole egg to the sugar and whisk.
- Add the flour mixture and fold until just incorporated.
- Transfer to baking pan.
- Bake until tester comes out clean, about 50 minutes for full size loaf or 25-30 minutes for small loaf pans.
- 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