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
