Whole Wheat Pound Cake

Submitted by jennifer in new jer

"Healthier version but not lacking in taste. Trying to get the nutritional content on this as it came out exactly as I was hoping. Dense, soft texture and taste seems to be just right; not overly sweet but very flavorful. I buy the small loaf tins and make two at a time; one for my daughter with carob chips and one for me either plain or with fresh mango chunks. I will also try making this into muffins and freezing; will update if it works out. Very versatile recipe; hope it works for you."

 

• Ready In: 16mins
• Ingredients: 9
• Yields: 2 mini loaves
• Serves: 4-6

ingredients

• 1⁄2 cup turbinado sugar
• 1⁄3 cup honey
• 1⁄3 cup low-fat plain yogurt
• 1⁄2 cup butter, softened
• 2 eggs
• 1⁄2 cup low-fat milk
• 1 teaspoon vanilla
• 1 1⁄2 cups whole wheat flour
• 1⁄2 teaspoon aluminum free baking powder

directions

1. Preheat oven to 350°F.
2. Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
3. Stir to mix ingredients well.
4. Add flour and baking powder alternately with milk.
5. If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
6. Mix well.
7. Spoon batter into greased mini loaf pans or one larger one.
8. Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
9. Check with toothpick for doneness; they will get golden brown on top.
10. Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.