If you’re on the lookout for a delightful dessert that combines the richness of Greek yogurt with the zesty brightness of oranges, look no further than this Greek Yogurt Orange Pound Cake. This cake is not only moist and flavorful, but it also packs a nutritional punch thanks to the use of white whole-wheat flour and Greek yogurt. Perfect for breakfast, a sweet snack, or a light dessert, this cake is sure to become a favorite in your household.

With its tender crumb and refreshing citrus flavor, Greek Yogurt Orange Pound Cake is a delightful way to elevate your baking game. Whether you’re gathering with friends or simply enjoying a quiet moment at home, this cake is a perfect companion with a cup of tea or coffee. Let’s dive into why you should whip up this mouthwatering treat and how to do it step by step!

Top Reasons to Make Greek Yogurt Orange Pound Cake

Moisture Boost: The Greek yogurt adds incredible moisture, ensuring your cake stays tender and delicious.
Nutritional Value: Using white whole-wheat flour and Greek yogurt enriches the cake with extra protein and fiber.
Bright Flavor: The zest and juice of oranges provide a refreshing citrus flavor that lifts the cake to new heights.
Easy to Make: This pound cake recipe is straightforward and requires minimal ingredients, making it perfect for bakers of all levels.
Versatile: Perfect for any occasion, this cake can be enjoyed as a breakfast treat, dessert, or a snack throughout the day.

The Essentials

Before you get started, gather the following ingredients to create your Greek Yogurt Orange Pound Cake:

2 3/4 cups white whole-wheat flour: Provides a wholesome base for the cake.
1 teaspoon baking powder: Helps the cake rise to perfection.
1 teaspoon baking soda: Works in tandem with the baking powder for a light texture.
1/4 cup orange zest: Infuses the cake with vibrant citrus notes.
1 tablespoon coconut oil, melted: Adds moisture and a hint of tropical flavor.
2 large eggs: Binds the ingredients together and contributes to the cake’s structure.
1 teaspoon almond extract: Provides a subtle nutty flavor that complements the orange.
1/4 cup coconut sugar: Adds a gentle sweetness with a hint of caramel flavor.
1 cup Greek yogurt: Keeps the cake moist and adds a lovely tang.
1/3 cup orange juice: Enhances the orange flavor and contributes to the cake’s moistness.
2/3 cup almond milk: Keeps the batter smooth and adds a touch of creaminess.
1/4 cup honey: Natural sweetener that complements the other flavors beautifully.

Tools & Equipment Needed

Mixing bowls: For combining the ingredients.
Whisk: Essential for mixing dry and wet ingredients thoroughly.
Rubber spatula: Handy for folding ingredients together without deflating the batter.
9×5 inch loaf pan: Ideal for baking the pound cake evenly.
Parchment paper: Helps prevent sticking and makes for easy removal.
Oven thermometer: Ensures accurate baking temperatures for optimal results.

Build Greek Yogurt Orange Pound Cake Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your loaf pan by lining it with parchment paper or greasing it with coconut oil.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and orange zest. This helps to evenly distribute the leavening agents throughout the flour.

Step 3: Mix Wet Ingredients

In another bowl, combine the melted coconut oil, eggs, almond extract, coconut sugar, Greek yogurt, orange juice, almond milk, and honey. Whisk until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, using a rubber spatula to fold the batter gently. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Pour into the Pan

Pour the batter into the prepared loaf pan, smoothing the top with the spatula.

Step 6: Bake

Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Year-Round Variations

Berry Twist: Add 1 cup of fresh or frozen berries for a fruity flavor.
Nutty Addition: Incorporate 1/2 cup of chopped nuts like walnuts or almonds for added crunch.
Chocolate Chip Delight: Fold in 1/2 cup of dark chocolate chips for a decadent touch.
Spiced Version: Add a teaspoon of cinnamon or nutmeg for a warm, spiced cake.

Missteps & Fixes

Too Dry: If your cake turns out dry, it may have been overbaked. Use a toothpick to check for doneness a few minutes early.
Dense Texture: Avoid overmixing the batter, as this can lead to a heavy cake. Mix just until combined.
Not Sweet Enough: Adjust the amount of coconut sugar or honey to taste if you prefer a sweeter cake.
Sticking to the Pan: Ensure you grease your pan or use parchment paper to avoid sticking.

Storage & Reheat Guide

To store your Greek Yogurt Orange Pound Cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, consider freezing the cake. Slice it and place the pieces in an airtight container or freezer bag, where it can last up to three months. To reheat, simply thaw at room temperature and enjoy at room temperature, or warm slices in the microwave for a few seconds.

Quick Weeknight Wins

Before You Go

Whether you are hosting a gathering or simply treating yourself, this Greek Yogurt Orange Pound Cake is the perfect blend of health and indulgence. With its easy preparation and delicious flavor, it is bound to impress everyone who gets a taste. Don’t forget to share this recipe with friends and family, and enjoy creating lasting memories over slices of this delightful cake. Happy baking!

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