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Lemony Yogurt Pound Cake diet food |
American Food | Heart-healthy olive oil and protein-rich Greek yogurt replace butter in this lemon pound cake. Egg whites also help reduce calories, fat, and cholesterol, and whole-grain flour increase fiber. The texture is very similar to classic pound cake, especially when using Bob's Red Mill flour.
Ingredients:
- Nonstick baking spray, for coating bread pans
- 1 1/2 cups whole white flour
- 2 teaspoons of baking powder
- 1/4 tsp fine salt
- 3/4 cup granulated sugar
- Peel of 1 finely grated lemon
- 1/2 cup low-fat Greek yogurt (2 percent)
- 1/4 cup low-fat milk (1 percent)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites
- 1 large egg
How to make:
- Preheat oven to 350 degrees F. Coat an 8 1/2 by 4 1/2 inch loaf pan with baking spray. Beat together flour, baking powder, and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add yogurt, milk, olive oil, vanilla, egg white, and whole egg and beat vigorously until well combined. Add flour mixture to egg mixture and mix until smooth. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, then open the mold and cool to room temperature.
