Heart-Healthy Classic All-Butter Loaf Cake
Introducing a guilt-free indulgence with our *Heart-Healthy Classic All-Butter Loaf Cake*! This lightened-up take on the traditional loaf cake retains its rich, buttery flavor while incorporating better-for-you ingredients like whole wheat pastry flour, almond flour, and honey for natural sweetness. The addition of low-fat yogurt keeps the texture irresistibly moist, while a hint of lemon zest and vanilla adds a bright, aromatic finish. Quick and easy to make in under 70 minutes, this wholesome dessert is perfect for family gatherings, coffee breaks, or an on-the-go treat. Serve it plain or with a light dusting of powdered sugar for a touch of elegance. Whether you're looking for a healthier baking option or simply crave a timeless loaf cake, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter
- 0.5 cups Honey
- 3 pieces Large eggs
- 0.5 cups Low-fat yogurt
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan lightly with butter.
In a medium bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until it becomes smooth and creamy, approximately 2-3 minutes.
Gradually add the honey to the butter, continuing to beat until well combined and fluffy.
Add the eggs one at a time to the butter mixture, mixing well after each addition to ensure a smooth batter.
Stir in the yogurt, vanilla extract, and lemon zest until all the wet ingredients are thoroughly incorporated.
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the loaf cake to cool in the pan for 10 minutes, before transferring it to a wire rack to cool completely.
Serve slices of the loaf cake on its own or with a light dusting of powdered sugar for a subtle sweetness.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 110.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 527 mg | 41% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
