49: Lemony Yogurt Pound Cake

From our Experts at The Best Bakery in Ahmedabad, Café Upper’s kitchen, a mischievous and delightful something to make for your kids or adults to have a bite of during supper or hunger pangs between meals. Our Unique Recipe Series brings to you Our best ever 50 Most-Popular Health-Boosting Recipes! Be it for your kids’ tiffin boxes for their break-hour at school, or if you are looking to switch to a healthier alternative for lunch as well as dinner! From the ovens of Café Upper Crust, a nifty recipe for replenishing your kids tummies — at school or at home! Let us begin with the best ever Fruit Pizza for the quickest, easiest to make snack ever!

49: Lemony Yogurt Pound Cake

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Fine Grain Mill flour is used!


  • 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
  • 1 to 2 tablespoons roughly chopped flat-leaf parsley

Making It: 

  1. Begin by preparing to warm your oven by setting the Preheat temperature or heating the oven to 350 degrees F or about 175 or 180 degrees centigrade. 
  2. Next, take up making a layer or a coating inside of an 8 1/2- by 4 1/2-inch loaf pan with readymade baking spray or you can create your own baking layer using conventional kitchen methods. 
  3. Next, Plop in the white whole wheat flour and Whisk together this flour, baking powder, and salt in a medium sized metal or baking porcelain bowl. 
  4. Bring together the sugar and lemon zest in a different bowl, and carefully but thoroughly rub the lemon zest into the sugar using your fingers but no kitchen tools! 
  5. Next, Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and vigorously whisk until all ingredients are well blended. 
  6. Finally, Add in the flour mixture into the previously made egg mixture and fold until just everything is uniformly incorporated into a smooth, lump-less batter. 
  7. Transfer this entire content into the previously prepared pan. Set to Bake, until a cake tester inserted in the center comes out clean, which should take about 50 minutes, or so. 
  8. Set the cake to Cool off in the pan on a wire rack for about 5 minutes, and then unmold from the baking pan into a dish or another container, and cool to room temperature.

Disclaimer: Our Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.

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