Yogurt Pound Cake|Print

Servings: 8

White whole wheat flour

1 1/2 cups

Baking powder

2 tsp

Fine salt

1/4 tsp

Sugar

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

Prep:

15 m

Cook:

45 m

Ready in:

60 m

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a loaf pan by greasing it with cooking spray.
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.
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!