Lemony Yogurt Pound Cake Recipe

This Lemony Yogurt Pound Cake Recipe is a moist and zesty recipe, which is made with creamy Greek yogurt and aromatic lemon zest. It’s a healthy twist on the classic, ready in about 1 hour.

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Lemony Yogurt Pound Cake Recipe 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

How To Make Lemony Yogurt Pound Cake Recipe

1. Prep the oven and dry mix: Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with nonstick baking spray. In a medium bowl, whisk together the white whole wheat flour, baking powder, and fine salt until evenly combined.
2. Infuse the sugar and mix liquids: In a separate large bowl, add the sugar and finely grated lemon zest. Use your clean fingertips to rub the zest into the sugar until the sugar is moist, yellow, and very fragrant. Add the Greek yogurt, milk, olive oil, vanilla extract, egg whites, and the whole egg to the sugar mixture. Whisk vigorously until the mixture is well blended and smooth.
3. Fold the batter: Gently fold the dry flour mixture into the wet egg mixture using a spatula. Mix only until just incorporated and no dry flour streaks remain. Be careful not to over-mix, or the cake will be tough.
4. Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
5. Cool and unmold: Let the cake cool inside the pan on a wire rack for 5 minutes. Then, carefully run a knife around the edges to loosen it and invert the cake onto the rack to cool completely to room temperature before slicing.

Recipe Tips

• Why rub the zest into the sugar: This technique releases the essential oils from the lemon peel directly into the sugar crystals, distributing the lemon flavor more effectively throughout the cake than just stirring it in.
• White whole wheat flour vs. regular whole wheat: White whole wheat flour is made from a different variety of wheat that is lighter in color and milder in flavor than traditional red whole wheat, making it perfect for cakes where you want whole grain benefits without a heavy, dense texture.
• Using olive oil: Extra-virgin olive oil adds a wonderful moisture to the cake and keeps it tender for days. The fruitiness of the oil complements the lemon perfectly.
• Don’t over-mix: Because this recipe uses wheat flour (which has gluten) and low fat, over-mixing can quickly lead to a rubbery texture. Stop mixing the moment the flour disappears.

What To Serve With Lemony Yogurt Pound Cake

This light cake is versatile enough for breakfast or dessert.

• Fresh blueberries or raspberries
• A dollop of Greek yogurt sweetened with honey
• Hot green tea or Earl Grey
• A simple glaze made of powdered sugar and lemon juice

How To Store Lemony Yogurt Pound Cake Recipe

• Store: Keep the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
• Refrigerate: You can store it in the fridge for up to a week, but let it come to room temperature before eating for the best flavor.
• Freeze: Wrap individual slices or the whole loaf in plastic wrap, then foil. Freeze for up to 3 months. Thaw on the counter.

Lemony Yogurt Pound Cake Recipe Nutrition Facts

• Calories: 190
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugar: 14g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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