Name: Greek Yogurt Orange Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 3/4 cups white whole-wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 cup orange zest ((freshly grated)); 1 tablespoon coconut oil ((melted)); 2 large eggs; 1 teaspoon almond extract; 1/4 cup coconut sugar; 1 cup Greek yogurt ((plain)); 1/3 cup orange juice ((freshly squeezed)); 2/3 cup almond milk; 1/4 cup honey

The aroma of freshly baked cake wafting through the kitchen is one of life’s simplest pleasures. This Greek Yogurt Orange Pound Cake is not only a delightful treat but also a healthier option for those who love a sweet indulgence. Moist, zesty, and bursting with flavor, this cake combines the creamy goodness of Greek yogurt with the bright notes of orange for a perfect afternoon snack or dessert. Whether you’re serving it at a gathering or enjoying it solo with your morning coffee, this cake will surely impress.

What Makes This Recipe Special

What sets this Greek Yogurt Orange Pound Cake apart from other pound cakes is its use of Greek yogurt, which adds a deliciously moist texture while providing a protein boost. The addition of orange zest and juice infuses the cake with a refreshing citrus flavor that balances sweetness beautifully. With whole-wheat flour and coconut sugar, this recipe leans towards the healthier side without sacrificing taste. Each slice is a perfect harmony of richness and zest, making it a delightful choice for any occasion.

What to Buy

To make this Greek Yogurt Orange Pound Cake, you will need the following ingredients:

2 3/4 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup orange zest (freshly grated)
1 tablespoon coconut oil (melted)
2 large eggs
1 teaspoon almond extract
1/4 cup coconut sugar
1 cup Greek yogurt (plain)
1/3 cup orange juice (freshly squeezed)
2/3 cup almond milk
1/4 cup honey

Gear Checklist

Before you get started, make sure you have the following kitchen tools:

Mixing bowls – For combining dry and wet ingredients.
Whisk – To blend ingredients smoothly.
Measuring cups and spoons – For accurate ingredient measurements.
Rubber spatula – To fold in the batter gently.
Loaf pan (9×5 inch) – Where your cake will bake to perfection.
Cooling rack – To cool the cake after baking.

The Method for Greek Yogurt Orange Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and orange zest until well combined. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, combine the melted coconut oil, large eggs, almond extract, coconut sugar, Greek yogurt, orange juice, almond milk, and honey. Whisk until the mixture is smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined and avoid overmixing to keep the cake light and airy.

Step 5: Transfer to the Loaf Pan

Pour the batter into the prepared loaf pan, smoothing the top with your spatula.

Step 6: Bake the Cake

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.

Better-for-You Options

If you’re looking to customize this Greek Yogurt Orange Pound Cake further, consider these alternatives:

Swap coconut sugar with brown sugar or maple syrup for different flavor profiles.
Use non-dairy yogurt for a dairy-free version.
Replace almond milk with oat milk or soy milk if you prefer.
Add nuts such as walnuts or almonds for added crunch and nutrients.

What Could Go Wrong

Baking can sometimes be unpredictable, so here are a few common pitfalls to watch out for:

Overmixing the batter can lead to a dense cake. Mix just until combined.
If the cake sinks in the middle, it could be due to underbaking or too much liquid. Ensure proper measurements.
Not allowing the cake to cool properly can cause it to crumble when slicing.
Using old or expired baking powder or baking soda can lead to inadequate rising.

Freezer-Friendly Notes

This Greek Yogurt Orange Pound Cake is freezer-friendly! Here’s how to store it:

Allow the cake to cool completely before wrapping it tightly in plastic wrap.
For added protection, place the wrapped cake in an airtight container or freezer bag.
The cake can be frozen for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight or at room temperature.

Your Questions, Answered

Can I substitute the Greek yogurt with another type of yogurt?

Yes! You can use any plain yogurt, such as regular yogurt or dairy-free alternatives, but keep in mind that it may slightly alter the flavor and texture.

How can I make this cake more flavorful?

Consider adding spices like cinnamon or nutmeg, or mix in some poppy seeds or chopped nuts for added texture and flavor depth.

What can I serve with this cake?

This cake pairs beautifully with a dollop of whipped cream, a scoop of ice cream, or even a drizzle of a citrus glaze for extra sweetness.

How do I know when the cake is done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs attached, indicating that the cake is fully baked.

Save & Share

If you love this Greek Yogurt Orange Pound Cake, don’t forget to share it with your friends and family! Post a picture of your creation on social media and tag your favorite food bloggers for inspiration.

This recipe is perfect for any occasion—be it a cozy family gathering or a sunny brunch with friends. Each slice promises a burst of citrusy delight that will keep everyone coming back for more. Enjoy your baking adventure, and savor every delicious bite of this Greek Yogurt Orange Pound Cake!