Love pound cake? Would you like to indulge, but find a healthier version? I’ve got a great, great option for you! How about giving this Vanilla Greek Yogurt & Olive Oil Pound Cake a try?
Pound cake originated in Europe in the first half of the 18th century. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs (10 eggs equals a pound!) before written recipes.
Easy to remember, right? Notice they didn’t use leaveners, like baking soda and baking powder and with the Fab 4, this had to be a very dense, very rich, high calorie delicious pound cake, back in the day, don’t you think?
What makes this pound cake so irresistible? It’s so moist and delicate, and it’s delicious! That’s what! Vanilla Greek yogurt, combined with eggs, sugar, flour, and leaveners, give it a slightly subtle, tangy vibe with that fragrant vanilla aroma wafting under your nose. Mmmmmm…Yes! (Also, notice in the recipe, Dannon® Oikos® Triple Zero is used and it has 0 added sugar, 0 artificial sweeteners, and 0 fat—plus 15g of protein per 5.3oz. cup.)
And, I added vanilla bean paste, because I’m addicted to the way it makes food taste. You don’t have to add it, the Vanilla Greek Yogurt has vanilla in it, but I like to use vanilla bean paste whenever I can! 🙂
The extra-virgin olive oil gives it a mildly, fruity essence and together, it all harmonizes happily like a beautiful vanilla pound cake dream. Not heavy, but healthy, lightened up…and totally yummy!!
I love using olive oil and Greek Yogurt together when baking and even better knowing it’s going to make my desserts more healthy. I would also suggest using a really good extra virgin olive oil
Olive oil is a very good way to cut saturated fat. Plus, it’s loaded with monounsaturated fat, which promotes “good cholesterol.” Yay!!
If you don’t want to use olive oil, but I wish you would, you can use butter and I have it in the directions in the recipe below.
Slices of Vanilla Greek Yogurt & Olive Oil Pound Cake is wonderful alone, but also can be served with fruits, whipped cream, dusted with powdered sugar, dessert sauces, in trifles, grilled, french toast style and there are a plethora of ideas out there.
Love pound cake? Would you like to indulge, but would like to find a healthier version? How about giving this Vanilla Greek Yogurt & Olive Oil Pound Cake a try? It's lightened up and delicious!!!
- 1 ½ c . all-purpose flour I used Bob's Red Mill
- ¼ tsp . salt
- 1/8 tsp . baking soda
- 1 tsp. baking powder
- 1 c . Vanilla or plain non-fat Greek yogurt (I used Dannon® Oikos® Triple Zero Greek Yogurt – Vanilla)
- ½ cup extra virgin olive oil I used EVOO, or 1/4 c . butter , softened
- 1 ¼ c . granulated sugar
- 3 large eggs
- Optional: 1/2 tsp . vanilla extract and/or 1 tablespoon vanilla bean paste I use dNielsen-Massey
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Preheat oven to 350ºF. Generously spray a 9x5 inch loaf pan with nonstick spray.
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In a separate mixing bowl, whisk together the flour, salt, baking soda and baking powder, set aside.
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In a large bowl, beat together using a whisk, the Greek yogurt, sugar and olive oil together, then add the eggs one a time, whisking in each egg one at a time. Add vanilla if you want.
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When the mixture is well blended, gently whisk in the dry ingredients.
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Scrape it into the pan and smooth the top.
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Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean or touching the top of the cake to make sure it's done. If your fingerprint leaves an indentation, it needs to bake more
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Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
Love Greek Yogurt Healthier Recipes?
Quick & Easy Lemon Strawberry Yogurt Pound Cake
Heavenly Peach Greek Yogurt Cake
Lovely Lemon Zucchini Bread
Perfect to have after holidays ! Thank you !
Thank you so much 2Pots2cook! <3 Happy New Year!!
I love pound cakes!! They are so rich and decadent! Perfect as a teatime treat! But I don’t make them often only because they are so high on sugar and butter! I would love to try this lightened version with olive oil! Looks lovely!
I love the lightened version and I actually think it tastes better than the full fat version, but that’s just me! Tea time for sure would be good as well! Thank you Deepika! xo
What a lovely cake!! I would love a big slice of this right now for breakfast! Happy Friday!!
It’s perfect for Friday! 🙂 Weekend yum! Thank you Dawn!!
I love pound cake and this looks delicious, Kim! Greek Yogurt is not only more healthy, but I love the great moisture and texture it adds to baked goods! Thanks for the recipe, Kim!
You are very welcome Deb! Greek Yogurt is the bomb! Happy New Year!! 🙂
Wow! I’m totally drooling over this healthier pound cake recipe! Looks so moist and delicious!
Thank you Kelly! It’s really awesome! 🙂
I have to say, this looks like the perfect cake to eat at breakfast with a warm coffee. I love having leftover cake in the mornings, it just makes my day!. It really looks awesome. Great job!
It is perfect for mornings and coffee. Thank you so much for your kind words Paul. I hope you try it! 🙂
That perfectly cracked pound cake!!! Love the greek yogurt and olive oil addition and is totally breakfast worthy in my home:)
haha! The perfect crack! It is so good Maria, even better that it’s lightened up some! 🙂 Thank you!!
This pound cake is just perfection!! It’s making me so hungry! And I love all of the wonderful, healthy ingredients! 😀
Thank you so much! I love using Greek yogurt and olive oil! 🙂 My fave!
I just made this last night. It smelled awesome while baking. It was so moist and full of flavor.
Awesome Danielle! I am so glad! Thank you for commenting and Happy 2018!!
Nutritional content please
I’m sorry, I don’t have that information Carolyn.