Vanilla Greek Yogurt & Olive Oil Pound Cake

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Love a delish pound cake?  Would you like to indulge, but find a healthier version? I’ve got a great, great option for you!  How about giving this Vanilla Greek Yogurt & Olive Oil Pound Cake a try?  It’s lightened up and delicious with yummy vanilla flavor!

More yummy bread ideas? Check out these 20 Dessert Recipes Using Greek Yogurt, this Banana Pound Cake & Milk Chocolate Glaze and this Pumpkin Walnut Bread!

Where Did Pound Cake Originate From?

Pound cake originated in Europe in the first half of the 18th century. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs (10 eggs equals a pound!) before written recipes.

Easy to remember, right?  Notice they didn’t use leaveners, like baking soda and baking powder and with the Fab 4, this had to be a very dense, very rich, high calorie delicious pound cake, back in the day, don’t you think?

What Makes This Greek Yogurt Pound Cake So Irresistible? 

It’s so moist and delicate, and it’s deliciously flavored with vanilla!  That’s what makes it irresistible! Vanilla Greek yogurt, combined with eggs, sugar, flour, and leaveners, give it a slightly subtle, tangy vibe with that fragrant vanilla aroma wafting under your nose. Mmmmmm…Yes!

We used Oikos^® Triple Zero Greek Yogurt in the recipe.  It has zero added sugar, zero artificial sweeteners, and zero fat—plus 15g of protein per 5.3oz. cup. Feel free to use whatever yogurt brand you love, if this isn’t available to you or

I also added vanilla bean paste, because I’m addicted to the way it makes food taste.  However, the Vanilla Greek Yogurt already has vanilla in it, but I wanted to boost up the vanilla flavor by using the vanilla bean paste.

The extra-virgin olive oil gives it a mildly, fruity essence.  Together, it all harmonizes happily like a beautiful vanilla pound cake dream.  This pound cake loaf is not heavy, but healthy, lightened up…and totally yummy!!

I absolutely love using olive oil and Greek Yogurt together when baking. Plus, it’s nice knowing it’s going to make my desserts more healthy.  I would also suggest using a really good extra virgin olive oil.  If you use a low-quality oil, the flavor of the oil could overpower the rest of the pound cake and leave a noticeable aftertaste.

Olive oil is a very good way to cut saturated fat. It’s loaded with monounsaturated fat, which will promote “good cholesterol.”  Yay!!

Ingredients You Need

• all-purpose flour, I used Bob’s Red Mill
• salt
• baking soda
• baking powder
• vanilla or plain non-fat Greek yogurt (I used Dannon® Oikos® Triple Zero Greek Yogurt – Vanilla)
• extra virgin olive oil, or any oil of choice or melted butter, cooled
• granulated sugar
• eggs
• pure vanilla extract, I use Nielsen-Massey
• vanilla bean paste, I use Nielsen-Massey

How to Make Vanilla Greek Yogurt & Olive Oil Pound Cake

1. Preheat oven to 350ºF. Generously spray a 9×5 inch loaf pan with nonstick spray.  (I like to line my loaf pan with parchment paper for easy removal.)
2. In a separate mixing bowl, whisk together the flour, salt, baking soda and baking powder, set aside.
3. In a large bowl, beat together using a whisk, the Greek yogurt, sugar and olive oil together, then add the eggs one a time, whisking in each egg one at a time. Stir in the vanilla extract and/or vanilla bean paste.
4. When the mixture is well blended, gently whisk in the flour mixture.
5. Pour batter it into the pan and smooth the top.
6. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean or touching the top of the cake to make sure it’s done. If your fingerprint leaves an indentation, it needs to bake more.  You can also use a toothpick and if it comes out clean with no batter a just a few random crumbs, you’re good to go.
7. Cool on a wire rack for 5 minutes, then run a knife between the cake and the sides of the pan.

Olive Oil Substitution

• If you don’t want to use olive oil,  you can use butter and I have it in the directions in the recipe below. But I urge you to try the olive oil version!
• Of course, you can always substitute with canola, vegetable or avocado oil if you don’t have olive oil.  It will still be amazing!

Storing & Freezing Vanilla Yogurt & Olive Oil Pound Cake

• You can keep the cake at room temperature for at least 4 days, longer in the fridge up to a week or freeze it for up to 2 months completed wrapped in saran wrap & foil.

More Variations

• Slices of Vanilla Greek Yogurt & Olive Oil Pound Cake is wonderful alone, but also can be served with fruits, whipped cream, dusted with powdered sugar, covered in dessert sauces, used in trifles, grilled french toast style and more!
• Add some orange zest and orange juice in place or lemon zest and lemon juice instead of the vanilla extract for another flavor explosion.
• You can also use this cake recipe for a layer of olive oil cake and frost it with some delicious frosting or double it for a double layer cake.
• Double the cake recipe and make a bundt pan cake!  Top it with a simple vanilla glaze and enjoy!

In conclusion, the combination of vanilla Greek yogurt and olive oil in a pound cake recipe is not only delicious, but also adds an unexpected and healthy twist to a classic dessert. This moist and flavorful pound cake has a tender texture that will have your taste buds singing. Happy baking!

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Love Greek Yogurt Healthier Recipes?

• Quick & Easy Lemon Strawberry Yogurt Pound Cake
• Fresh Strawberry Yogurt Cake – Sugar-Free Option
• “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake
• Heavenly Peach Greek Yogurt Cake
• Lovely Lemon Zucchini Bread
• Skinny Apple Peanut Butter Mini Muffins

Vanilla Greek Yogurt & Olive Oil Pound Cake

Kim Lange

Love pound cake?  Would you like to indulge, but would like to find a healthier version? How about giving this Vanilla Greek Yogurt & Olive Oil Pound Cake a try?  It's lightened up and delicious!!!

4.08 from 213 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 48 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour I used Bob's Red Mill
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup vanilla or plain non-fat Greek yogurt (I used Dannon® Oikos® Triple Zero Greek Yogurt – Vanilla)
• ½ cup extra virgin olive oil or any oil of choice or melted butter, cooled
• 1 ¼ cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract I use Nielsen-Massey
• 1 tablespoon vanilla bean paste, optional I use Nielsen-Massey

Instructions

 

• Preheat oven to 350ºF. Generously spray a 9x5 inch loaf pan with nonstick spray. (I like to line my loaf pan with parchment paper for easy removal.)
• In a separate mixing bowl, whisk together the flour, salt, baking soda and baking powder, set aside.
• In a large bowl, beat together using a whisk, the Greek yogurt, sugar and olive oil together, then add the eggs one a time, whisking in each egg one at a time. Stir in the vanilla extract and/or vanilla bean paste.
• When the mixture is well blended, gently whisk in the dry ingredients.
• Pour and scrape the cake batter it into the pan and smooth the top.
• Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean or touching the top of the cake to make sure it's done. If your fingerprint leaves an indentation, it needs to bake more
• Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan.

Notes

Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months

 

Keyword Greek yogurt, olive oil, pound cake

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