Lemon Greek Yogurt Pound Cake

Experience the bright, citrusy indulgence of a classic pound cake, meticulously re-engineered with protein-rich Greek yogurt and insulin-friendly sweeteners for a macro-balanced, nutrient-dense treat.

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 8 oz fat-free cream cheese, room temperature
• 1/2 cup light butter, softened
• 1/2 cup fat-free plain Greek yogurt (probiotic-rich)
• 1 Tbsp fresh lemon zest (approx. 1 organic lemon)
• 1/2 cup Splenda Sugar Blend
• 4 large eggs, room temperature
• 1 tsp. pure vanilla extract

Preparation Instructions

1. Preheat your oven to 350°F.
2. In a large mixing bowl, cream the fat-free cream cheese and light butter on high speed for 3 minutes.
3. Integrate the fresh lemon zest and Greek yogurt into the cream cheese mixture, beating on high for 60 seconds.
4. Add the sugar blend and continue beating until the batter reaches a smooth, creamy consistency. Incorporate the eggs one at a time, ensuring each is fully emulsified before adding the next. Stir in the vanilla extract.
5. Reduce mixer speed to low and gradually add the dry ingredients. Finish by hand-folding with a spatula to prevent over-mixing, which keeps the crumb tender.
6. Transfer the batter into a prepared 9×5 loaf pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.