Lemony Yogurt Pound Cake
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
37
Spice
48
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Whole Wheat Flour (white)2 tsps
Baking Powder1 tsp
Salt (fine)3 cup
Sugar1 cup
Milk (lowfat 1-percent)1 cup
Extra-Virgin Olive Oil1 tsp
Pure Vanilla Extract2 large
Egg White1 large
EggDirections:
1
Preheat the oven to 350 degrees F
2
Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray
3
Whisk together the flour, baking powder and salt in a medium bowl
4
Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers
5
Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended
6
Add the flour mixture into the egg mixture and fold until just incorporated
7
Transfer to the prepared pan
8
Bake until a cake tester inserted in the center comes out clean, about 50 minutes
9
Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature