Whole wheat pound cake
Votes: 9
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 254, total fat 8 G., saturated fats 1 G., proteins 8 G., carbohydrates 38 G., fiber 3 G., cholesterol 25 mg, sodium 195 mg, sugar 20 G.
Calories 254, total fat 8 G., saturated fats 1 G., proteins 8 G., carbohydrates 38 G., fiber 3 G., cholesterol 25 mg, sodium 195 mg, sugar 20 G.
A healthier version of the traditional pound cake, the basic ingredients are flour, butter, eggs, and sugar. All-purpose flour has been replaced with whole-wheat flour to boost fiber. Butter has been replaced with a mixture of olive oil and protein-rich Greek yogurt. And instead of whole eggs, the cake uses mostly egg whites. Overall, the texture of this Greek yogurt cake isn't much different from classic pound cake, and it offers so many benefits! Give it a light citrus aroma and flavor by stirring in lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups white whole grain flour
- 2 tsp baking powder
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- Finely grated zest of 1 lemon
- 0.5 cup plain Greek yogurt 2%
- 1/4 cup semi-skimmed milk 1%
- 1/4 cup olive oil
- 0.5 tsp vanilla extract
- Protein of 2 large eggs
- 1 large egg
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 4 1/2-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the sugar and lemon zest and rub them together with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and whisk vigorously until fully combined. Add the flour mixture to the wet mixture and whisk until smooth.
- Pour the batter into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Cool the cake in the pan on a wire rack for 5 minutes, then remove it from the pan and let it cool to room temperature.
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