Whole Wheat Lemon Pound Cake with Greek Yogurt & Olive Oil

4.15 from 7 votes

This is the easiest cake to make. Basically it requires mixing all the ingredients together at once then baking in a loaf pan. It was the first cake my own kids learned to make and it's often breakfast in our home! Make sure to use great extra-virgin Greek olive oil, which you can find on my online shop together with a host of lovingly curated array of Greek ingredients here.

4.15 from 7 votes

Whole Wheat Lemon Pound Cake with Greek Yogurt & Olive Oil

By Diane Kochilas

Prep Time 10

Cook Time 50

Servings

Greek Breakfast, Recipes, Sweets & Desserts, Yogurt

Prep Time 10

Cook Time 50

Servings

Greek Breakfast, Recipes, Sweets & Desserts, Yogurt

Ingredients

2 cups whole-wheat flour
½ cup coarse semolina flour
½ cup all purpose white flour
1 scant teaspoon salt
1 ¼ cup sugar
3 teaspoons baking powder
2/3 cup Greek extra virgin olive oil
4 large eggs
½ cup Greek yogurt
½ cup orange lemon, or apricot jam or marmalade, whisked with ¼ cup water
1 tsp. vanilla extract
1 tsp. lemon extract

Instructions

Preheat the oven to 325F/160C. In the bowl of a food processor, stir all the dry ingredients together at low speed for a few seconds, to combine.
Add the olive oil, eggs, yogurt, watered down marmalade or jam, and extracts. Using the whisk attachment, whisk the ingredients at medium speed for 3 minutes, until combined. Do not overmix.
Pour the batter into a nonstick 12- or 14-inch / 30- or 35-cm loaf pan. Bake for about 50 minutes, or until golden and set and until a toothpick inserted in the center comes out clean. Remove, invert onto a wire rack. And let cool before serving.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Whole Wheat Lemon Pound Cake with Greek Yogurt & Olive Oil