Lemony Yogurt Pound Cake Recipe

There’s something incredibly comforting about pound cake its tender crumb, subtle sweetness, and satisfying density. This lemony yogurt pound cake gives the traditional version a fresh, healthier upgrade with the addition of olive oil, Greek yogurt, and egg whites.

The result? A moist, bright, and slightly tangy loaf that’s just as welcome with your morning coffee as it is served with berries for dessert. Bonus: it’s lower in saturated fat and refined flour, without sacrificing flavor.

Why This Pound Cake Is Healthier

• Greek yogurt adds moisture and protein while keeping fat content in check

• Olive oil replaces butter for heart-healthy monounsaturated fats

• Egg whites + one whole egg reduce cholesterol but retain structure and richness

• White whole wheat flour provides more fiber than traditional all-purpose flour

• Lemon zest gives it bold flavor without extra sugar or calories

Lemony Yogurt Pound Cake Ingredients

• Nonstick baking spray (for loaf pan)

• 1½ cups white whole wheat flour

• 2 teaspoons baking powder

• ¼ teaspoon fine salt

• ¾ cup sugar

• Finely grated zest of 1 lemon

• ½ cup plain low-fat (2%) Greek yogurt

• ¼ cup low-fat (1%) milk

• ¼ cup extra-virgin olive oil

• ½ teaspoon pure vanilla extract

• 2 large egg whites

• 1 large egg

Directions

1. Preheat oven to 350°F. Lightly coat an 8½ x 4½-inch loaf pan with baking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In another bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes fragrant and slightly moist.

4. Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg to the lemon-sugar mixture. Whisk vigorously until well blended.

5. Fold the flour mixture into the wet ingredients until just combined do not overmix.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan on a wire rack for 5 minutes, then remove from pan and let cool completely.

Serving Suggestions

• Dust with powdered sugar or drizzle with a light lemon glaze for a more dessert-like feel

• Pair with fresh berries and a dollop of yogurt or whipped coconut cream

• Toast slices and serve with a touch of honey for a comforting breakfast

Nutritional Snapshot (per slice, approx.)

• Calories: ~180

• Protein: 5g

• Carbohydrates: 25g

• Fat: 6g

• Fiber: 2g

This cake strikes a lovely balance wholesome enough for everyday snacking, yet elegant enough for entertaining. It’s a thoughtful way to enjoy the flavors of lemon and vanilla in a better-for-you bake.

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