Whole Wheat Oatmeal Pound Cake
Soft, moist, and delightfully wholesome, this Whole Wheat Oatmeal Pound Cake is the perfect fusion of hearty ingredients and classic dessert charm. Made with nutty whole wheat flour and textured rolled oats, this cake boasts a rich depth of flavor while staying lightened with Greek yogurt for a tender crumb. Both granulated and brown sugars lend a balanced sweetness, while a hint of vanilla ties everything together. With just 20 minutes of prep time, this recipe effortlessly blends fiber-rich ingredients into a comforting treat that’s as nutritious as it is indulgent. Ideal for breakfast, brunch, or a cozy dessert, serve this pound cake with your favorite fresh fruit or a drizzle of honey for a satisfying finish. Perfect for those looking to elevate their baking game with healthier ingredients, this could easily become your next go-to bake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams Whole wheat flour
- 75 grams Rolled oats
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 4 Eggs
- 2 teaspoons Vanilla extract
- 120 grams Greek yogurt (plain)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 60 ml Milk
Instructions
Preheat your oven to 325°F (160°C) and grease a standard 9x5-inch loaf pan, then lightly dust it with flour and set aside.
In a medium bowl, combine the whole wheat flour, rolled oats, baking powder, and salt. Stir until evenly mixed and set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Stir in the Greek yogurt until fully combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients to ensure a smooth batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a dollop of whipped cream or fresh fruit, if desired.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 486.2 g | 177% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 257.7 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 479 mg | 37% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1907 mg | 41% | |
*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.
