Servings: 8
White whole wheat flour 
1 1/2 cups
Baking powder 
2 tsp
Fine salt 
1/4 tsp
3/4 cup
Lemon zest
1 lemon
Low-fat Greek yogurt 
1/2 cup
Low-fat milk 
1/4 cup
Pure vanilla extract 
1/2 tsp
Egg whites 
Large egg 
Extra-virgin olive oil 
1/4 cup
Yogurt Pound Cake
15 m
45 m
Ready in:
60 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a loaf pan by greasing it with cooking spray. 
  2. Whisk together flour, baking powder, and fine salt. In another bowl, combine sugar and zest. Rub the zest into the sugar. Add low-fat yogurt, milk, vanilla extract, egg whites, egg, and oil. Whisk until the mixture is blended. Add the flour mixture. Fold until incorporated. 
  3. Transfer the mixture to the loaf pan. Bake in the preheated oven for 50 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean. Allow the Pound Cake to cool on the wire rack for about 5 minutes. Unmold and cool completely. Serve and enjoy your Greek Yogurt Pound Cake!