Greek Yogurt Orange Pound Cake
This Greek Yogurt Orange Pound Cake is moist, zesty, and packed with wholesome ingredients for a delicious treat any time of day.
Servings: 8 servings
Ingredients
- 2 3/4 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup orange zest
- 1 tablespoon coconut oil melted
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 cup coconut sugar
- 1 cup Greek yogurt
- 1/3 cup orange juice
- 2/3 cup almond milk
- 1/4 cup honey
Instructions
- Preheat your oven to 350°F (175°C). Prepare your loaf pan by lining it with parchment paper or greasing it with coconut oil.
- In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and orange zest.
- 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.
- 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.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- 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.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- 9x5-inch loaf pan
- Parchment Paper
- Oven thermometer
Notes
- Add fresh or frozen berries for a fruity twist.
- Fold in chopped nuts for extra crunch and flavor.
- Try adding cinnamon or nutmeg for a spiced variation.
- Store wrapped at room temperature up to 3 days or freeze slices up to 3 months.
- Use parchment paper or grease the pan well to prevent sticking.