Lemon-Yogurt Pound Cake
- 1 1/2 cups white whole wheat flour (can use regular flour but it won't be the same)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- Finely grated zest of 1 lemon
- 1/2 cup plain low-fat (2-percent) Greek yogurt
- 1/4 cup low-fat (1-percent) milk
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites
- 1 large egg
- Preheat the oven to 350 degrees F.
- Coat an 8 1/2-by-4 1/2-inch loaf pan with baking spray (or lightly coat with butter)
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Put the sugar and lemon zest in another bowl, then rub the zest into the sugar with your fingers.
- Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and vigorously whisk until well blended.
- Add the flour mixture to the egg mixture and fold until just incorporated.
- 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, and then unmold and cool to room temperature.
