Lemony Yogurt Pound Cake for breakfast

Heart-healthful olive oil and protein-rich Greek yogurt take the vicinity of butter in this lemony pound cake. Egg whites additionally help lessen calories, fat, and LDL cholesterol, and whole-wheat flour boost fiber. The texture may be very similar to traditional pound cake, particularly if Bob’s Red Mill flour is used.

1.    Ingredients

  • Nonstick baking spray, for coating loaf pan
  • 1 half-cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon of high-quality salt
  • 3/4 cup sugar
  • Finely grated zest of one lemon
  • 0.5 cup undeniable low-fat (2-percent) Greek yogurt
  • 0.25 cup low-fat (1-percent) milk
  • 0.25 cup extra-virgin olive oil
  • Half teaspoon pure vanilla extract
  • 2 massive egg whites
  • 1 big egg

2.    Directions

  • Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray.
  • Whisk collectively the flour, baking powder, and salt in a medium bowl.
  • Put the sugar and lemon zest in any other bowl and rub the lemon zest into the sugar together along with your fingers.
  • Add the yogurt, milk, olive oil, vanilla, egg whites, and entire egg and vigorously whisk till well blended.
  • Add the flour mixture into the egg mixture and fold till simply incorporated.
    Transfer to the organized pan. Bake till a cake tester inserted in the middle comes out clean, approximately 50 minutes.
  • Cool in the pan on a twine rack for five minutes, after which unmold and cool to room temperature.

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