Healthy Greek Yogurt Lemon Poppyseed Pound Cake
This lighter version of classic pound cake combines tangy Greek yogurt and olive oil for moisture while reducing calories. Bright lemon zest and juice create vibrant citrus flavor, while poppyseeds add delicate crunch and visual appeal. The tender crumb and sweet glaze make it perfect for afternoon tea, brunch gatherings, or a guilt-free dessert. Greek yogurt provides protein while keeping the texture remarkably moist and fluffy.
Ingredients
- 1 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¾ cup sugar
- 1 lemon lemon, zested (finely grated)
- ½ cup plain lowfat Greek yogurt, 2-percent
- ¼ cup lowfat milk, 1-percent
- ¼ cup extra-virgin olive oil
- ½ teaspoon pure vanilla extract
- 2 large egg whites
- 1 large egg
- 1 Tablespoon poppyseeds
- 1 ½ cups powdered sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons milk
Instructions
- 1
Preheat oven to 350 degrees and spray loaf pan with cooking spray
- 2
Whisk together flour, baking powder, and salt in medium bowl
- 3
Combine sugar and lemon zest in another bowl, then add Greek yogurt, milk, olive oil, vanilla, egg, egg whites, and poppyseeds, whisking vigorously until blended
- 4
Add flour mixture to wet ingredients and mix until just incorporated
- 5
Pour into prepared pan and bake for 45-50 minutes until toothpick inserted in center comes out clean
- 6
Cool to room temperature before glazing
- 7
Whisk together powdered sugar, lemon juice, and milk for glaze
Tips
Don't overmix the batter once flour is added to prevent a tough texture
Room temperature ingredients blend more easily for smoother batter
Test doneness with toothpick as oven temperatures vary
Good to Know
Cover and store at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Slice with sharp knife, serve at room temperature
Common Mistakes
Don't overbake or cake will be dry
Cool completely before glazing to prevent melting
Substitutions
FAQ
Can I use regular flour instead of whole wheat?
Yes, substitute all-purpose flour 1:1 for similar results with slightly less fiber and nutrients.
How long does this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. Freezes well for 3 months.
Can I make this without the glaze?
Absolutely! The cake is delicious plain or dusted with powdered sugar for a simpler presentation.