Makeover Pound Cake
Give your dessert table a healthier twist with this irresistible Makeover Pound Cake! This lighter version of the classic treat combines the richness of unsalted butter and creamy Greek yogurt with the subtle sweetness of granulated and light brown sugars, creating a moist, tender crumb without sacrificing flavor. With only 2 eggs and extra fluffiness from added egg whites, this recipe strikes the perfect balance between indulgence and wellness. A hint of vanilla extract rounds out the flavor, while a dusting of powdered sugar (optional) offers an elegant finish. Ready in just over an hour, this easy-to-make cake is perfect as an afternoon snack, a guilt-free dessert, or the centerpiece of a weekend brunch. Plus, with simple ingredients like skim milk and all-purpose flour, it’s a pantry-friendly recipe you’ll want to bake on repeat. Perfectly satisfying and subtly sweet, this revamped pound cake is destined to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 pieces large eggs
- 2 pieces egg whites
- 2 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt (non-fat or low-fat)
- 0.25 cups skim milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs and egg whites one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce speed to low and add the Greek yogurt. Mix until well-combined.
Alternately add the flour mixture and the skim milk to the wet ingredients, beginning and ending with the flour. Beat just until combined—do not overmix to keep the cake tender.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 412.8 g | 150% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 223.4 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 902 mg | 19% | |
*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.
