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, If you use a low-quality oil, the flavor of the oil could overpower the rest of the pound cake and leave a noticeable aftertaste.
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.
Vanilla Greek Yogurt & Olive Oil Pound Cake
Ingredients
- 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 or any oil of choice or melted butter, cooled
- 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
Instructions
- Preheat oven to 350ºF. Generously spray a 9x5 inch loaf pan with nonstick spray.
- In a separate mixing bowl, whisk together the flour, salt, baking soda and baking powder, set aside.
- 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.
- When the mixture is well blended, gently whisk in the dry ingredients.
- Scrape it into the pan and smooth the top.
- 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
- Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan.
Notes
Love Greek Yogurt Healthier Recipes?
Quick & Easy Lemon Strawberry Yogurt Pound Cake
Heavenly Peach Greek Yogurt Cake
Lovely Lemon Zucchini Bread

Thank you so much for this great recipe! I loved how you could use oil instead of butter. I just made the cake this afternoon and already had a big slice. It was delicious, very moist. I am curious, if I wanted to give it a lemon flavor, how much lemon zest and lemon juice could be used? Also, would the amount of baking soda and baking powder need to be changed?
I turned this sugar free by using Splenda instead of regular sugar. It turned out great! The yogurt and olive oil really helped cover up the tang of Splenda in baked goods. Highly recommend!!
Amazing! Great to hear Splenda worked. Have you ever tried Lankanto? I always have great results with it and love telling people about it. Thank you so much for trying it and letting others know your experience Lauren! xo
Hi Kim:
I noticed that you also make vegan versions of pound cake. Could I get away with substituting unsweetened applesauce for the eggs in this recipe without losing the flavor?
Thanks.
Leslie
@sundayswithnorah
I haven’t tried it, but it may pick up some of the applesauce flavor, but I think it would be fine. You could also try Bob’s egg replacer or flax eggs as well. If you try it, let us know! Thank you Leslie!
I can’t bake but I tried this and it was fantastic. I love the use of olive oil and yogurt. I want to make a chocolate version of this. Do I just need to add cocoa powder? (How much?)
Thank you so much Pear! Maybe use 1/3 cup and see how that works? Hope it works for you, it sounds delicious!
Absolutely delicious! I rarely comment on food blogs but I really liked this recipe.
Awesome Hilary! So happy to hear you commented on this recipe! Thank you so much! xo