Credit: Food Network
The delicious pound cake you love with yogurt, olive oil, and more to make it a little better for you.
- 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
Instructions
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Turn the oven up to 350. While it’s heating up, use the baking spray to coat an 8 1/2- by 4 1/2-inch loaf pan.
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In a medium-sized bowl, whisk together the flour, baking powder and salt.
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In another bowl, add the sugar and lemon zest. With your fingers, rub the lemon zest into the sugar. Add in the remaining ingredients and whisk vigorously until it’s well blended.
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Pour the flour mixture into the egg mixture and fold it together until it’s incorporated. Transfer the combined mixture to the loaf pan you prepped.
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Bake that thing for about 50 minutes. You’re ready to go when you can stick a toothpick in and pull it out clean. Let the cake cool in its pan on a wire rack for 5 minutes, then take it out of the pan and let it unmold and cool to room temperature.
