Orange Yogurt Pound Cake

I am a huge fan of Ina Garten and all of her recipes are delicious and yet elegance. I was planing to make an impressive dessert for a special party and decided to make an orange  yogurt pound cake. This is a healthier version from Ina’s orange pound cake but still tasty. It is great on its own with a cup of coffee or as the basis for a Summer Berry Trifle with the cream cheese filling, vanilla pudding, and fresh berries.

Make one loaf

Ingredients 

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine salt

3 large eggs

1/2 teaspoon vanilla extract

1 tablespoon orange zest

1/8 cup fresh orange juice

4 tablespoons melted butter

1 cup plain low fat Greek yogurt

1/8 cup kefir or butter milk

1 tablespoon canola oil

3/4 cups granulated sugar

Nonstick baking spray for coating loaf pan

Preparation 

1. Preheat the oven to 350 degrees, Coat a loaf pan with baking spray.
2. Whisk together the flour, baking soda, baking powder, salt in a medium bowl.
3. Cream melted butter, oil, granulated sugar in the bowl until light and fluffy.
4. Beat in the eggs, one at a time, vanilla extract, orange juice and zest.
5. Add the yogurt, kefir or butter milk, whisk until combined.
6. Add the flour mixture into the egg mixture and fold until incorporated.
7. Transfer to the prepared pan. Bake until  a cake tester inserted in the center comes out clean about 45-50 minutes.
8. Cool in the pan on a wire rack for about 5 minutes and then unfold and cool to room temperature. Serve with brunch or alongside with a cup of coffee in the afternoon. I made my homemade pound cake as the basis for a summer berry trifle for the party last weekend. Enjoy ka!