Healthy Greek Yogurt Lemon Poppyseed Pound Cake Recipes

HEALTHY GREEK YOGURT LEMON POPPYSEED POUND CAKE

Healthy Greek Yogurt Lemon Poppyseed Pound Cake image

A delicious and healthier for you lemon poppyseed cake that is so moist and delicious!

Provided by Alyssa Rivers

Time 1h5m

Number Of Ingredients 15

Ingredients

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup sugar
zest of 1 lemon (finely grated)
1/2 cup plain lowfat (2-percent Greek yogurt)
1/4 cup lowfat (1-percent milk)
1/4 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
2 large egg whites
1 large egg
1 Tablespoon Poppyseeds
1 1/2 cups powdered sugar
2 Tablespoons Lemon Juice
2 Tablespoons Milk

Steps:

Preheat the oven to 350 degrees. Spray a loaf pan (8 1/2 by 4 1/2) with cooking spray and set aside.
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
In another medium sized bowl, add sugar and lemon zest. Stir together. Add greek yogurt, milk, olive oil, vanilla, egg and egg whites, poppyseed and whisk vigorously until blended.
Add the flour mixture to the wet mixture and mix until just incorporated. Pour into the prepared pan and bake for 45-50 minutes or until toothpick entered in center comes out clean. Remove and let cool to room temperature.

Nutrition Facts : Calories 264 kcal, Carbohydrate 48 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 88 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

LEMON POPPY SEED POUNDCAKE

Lemon Poppy Seed Poundcake image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners' sugar

Steps:

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams

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