Greek Yogurt Pound Cake

Greek Yogurt Pound Cake


What you’ll need:

  • 2 ¾ cups (330g) white whole wheat flour (**substituting for other flours may change the quantity, so be sure to check recommended conversions)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 tbsp (15mL) vanilla extract
  • 1 tbsp (15mL) vanilla crème stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • ½ cup (120mL) freshly squeezed lemon juice
  • ½ cup + 2 tbsp (150mL) nonfat milk


What to do:

Step 1: Preheat over to 350°F

Step 2: Grease a 9×5” loaf pan with cooking spray and set aside.

Step 3: Whisk together flour, baking powder, baking soda and salt.

Step 4: In a separate bowl, mix butter, egg whites, vanilla, and stevia.

Step 5: Stir in Greek yogurt, lemon juice and 2 tbsp. milk

Step 6: In a large mixing bowl, alternate adding the wet and dry ingredients. Mix will after each addition.

Step 7: Add remaining milk (1/2 cup)

Step 8: Mix well until all is combined.

Step 9: Spread batter into greased 9×5 pan.

Step 10: Bake for 40-50 minutes.


Makes 12 servings. Macros for 1 serving: 6.5p/22c/1.5f = 125 calories


Breakfast, Dessert, Recipes