Orange Poppy Seed Pound Cake Lighten Up Recipe
Indulge guilt-free with this Orange Poppy Seed Pound Cake Lighten Up Recipe, a healthier twist on the classic treat! This moist and flavorful loaf combines the zesty brightness of fresh oranges with the nutty crunch of poppy seeds, while Greek yogurt and a blend of all-purpose and whole wheat flours keep it light yet satisfying. Perfectly sweetened with a modest amount of sugar and just a touch of butter, this cake delivers all the richness you crave without the excess calories. With an easy prep process and a stunning finish—especially with a dusting of powdered sugar—this citrus-infused dessert is ideal for brunches, tea time, or a simple snack. Ready in just over an hour, this recipe is a wholesome way to elevate your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 0.75 cups granulated sugar
- 0.25 cups unsalted butter, softened
- 0.5 cups plain Greek yogurt
- 2 large eggs
- 2 large egg whites
- 2 oranges (for zest and juice)
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, add the egg whites and continue mixing until combined.
Grate the zest of the oranges, being careful to avoid the white pith, and juice the oranges. Measure out 1/4 cup of the orange juice.
Mix the orange zest, orange juice, plain Greek yogurt, and vanilla extract into the wet ingredients until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely tent it with aluminum foil.
Remove the pound cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
If desired, sift powdered sugar over the cooled cake for a light dusting before slicing and serving. Enjoy your lighter take on a delicious pound cake!
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 196.2 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 601 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1234 mg | 26% | |
*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.
