Delicious Whole Wheat Pound Cake Recipe
Are you tired of the same old pound cake recipe? Look no further, as I bring to you a revamped classic – Whole Wheat Pound Cake! This recipe puts a healthy twist on the traditional pound cake by using nutritious whole wheat flour along with low-fat milk and plain yogurt. The result is a moist, dense and flavorful cake that satisfies both your sweet tooth and health goals!
As a chef specializing in British cuisine, I am passionate about creating recipes that not only showcase my culinary skills but also contribute to my customer’s wellbeing. This pound cake recipe is perfect for anyone who wants to switch up their dessert game without compromising on taste. Trust me when I say, this Whole Wheat Pound Cake is sure to leave your taste buds craving for more.
Before we dive into the recipe, let me tell you what makes this recipe so great. It uses high-quality ingredients that are easily available at your local grocery store. Additionally, it can be made ahead of time and stored for several days without compromising on its texture and flavor. Furthermore, the substitutions and variations section offers endless possibilities to customize the cake according to your preference.
So without further ado, let’s get started with the ingredient list and make this indulgent yet healthy Whole Wheat Pound Cake recipe!
Why You’ll Love This Recipe
Are you looking for a healthier alternative to classic pound cake without compromising on taste? Look no further! This whole wheat pound cake recipe is here to satisfy your sweet tooth and nourish your body at the same time.
By using whole wheat flour and low-fat milk, this recipe not only adds a touch of nutty flavor and richness but also packs a punch of fiber, vitamins, and minerals. The low-fat plain yogurt also adds creaminess while reducing the amount of saturated fat in the recipe. Substituting honey and turbinado sugar for refined sugar makes this dessert sweeter and adds depth of flavor while being gentler on your body.
But this recipe doesn’t only offer health benefits; it’s also mouth-wateringly delicious! With the classic vanilla flavor and tender crumb texture that we all love in pound cake, this recipe delivers satisfaction without any guilt. Plus, by using whole wheat flour, the cake boasts a subtle nutty flavor that complements the vanilla perfectly.
Finally, this recipe is versatile – you can easily customize it with your favorite flavors or toppings. Why not try adding lemon zest or juice for a tangy twist? Or top it with fresh berries for some color and nutrition? Whatever your preference, this whole wheat pound cake recipe makes an excellent base for experimentation.
So don’t wait any longer – try this recipe out today and enjoy a dessert that is both indulgent and nourishing!
Ingredient List
This whole wheat pound cake recipe is a delicious and healthy option. Not only does it incorporate the goodness of whole wheat flour, but it is also low in fat thanks to the use of low-fat milk, butter, and low-fat plain yogurt. Here are the ingredients you will need:
Dry Ingredients:
- 2 cups whole wheat flour
- 1/2 cup white whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients:
- 2 sticks of butter (at room temperature)
- 1 cup honey or turbinado sugar
- 4 large eggs(at room temperature)
- 1 1/2 teaspoons of vanilla extract
- ½ cup low-fat milk
- ½ cup low-fat plain yogurt
It’s important to note that you should use the best quality whole wheat flour available to ensure that your cake has the right texture and flavor. You can also substitute honey for regular sugar if you prefer a healthier option. Make sure all your ingredients are at room temperature before starting, as this will help in the mixing process!
The Recipe How-To
Preheat the oven and prepare the ingredients
First things first, preheat your oven to 350°F and bring out all the ingredients for the pound cake. This recipe requires 2 cups of whole wheat flour, 1/2 cup of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon of salt, 2 sticks of unsalted butter at room temperature, 1 cup of low-fat plain yogurt, 1/2 cup of honey, 1/4 cup of turbinado sugar, 4 large eggs at room temperature, and 2 tablespoons of low-fat milk.
Mix dry ingredients
Sift together the whole wheat flour, all-purpose flour, baking powder, and salt into a large bowl. Set aside.
Cream wet ingredients
Next, you will need to cream unsalted butter, low-fat plain yogurt, honey, and turbinado sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
Combine dry and wet ingredients
Add half of the sifted dry ingredients into the creamy mixture and beat to combine. Gradually add in the remaining half while stirring with a spatula until everything is well mixed.
Bake the pound cake
Grease a loaf pan with butter or cooking spray. Pour batter into prepared pan evenly. Bake for about an hour or until a toothpick inserted into the center comes out clean.
Cool and serve
Once it’s done baking, take it out from the oven and allow it to cool entirely before slicing it. Serve this dense and moist whole wheat pound cake as desired.
Substitutions and Variations
Making substitutions in a recipe can sometimes be a daunting task, but it doesn’t have to be! With this Whole Wheat Pound Cake recipe, there are several substitutions and variations you can make to tailor it to your liking.
To start, instead of using all-purpose flour, you can substitute half of it with white whole wheat or whole wheat pastry flour. This will give the cake a boost of whole grain goodness without sacrificing flavor or texture. You can also use honey or turbinado sugar instead of regular granulated sugar for some added complexity and depth of sweetness.
For the wet ingredients, if you don’t have low-fat milk, you can use any milk that you have on hand. You can also swap out low-fat plain yogurt for Greek yogurt or even sour cream for a tangier option. If you’d like to make this cake dairy-free, you could use coconut oil instead of butter and condensed coconut milk in place of regular milk.
If you’re feeling adventurous and want to switch up the flavors, try adding some citrus zest like lemon or orange to the batter. You could also fold in some fresh berries like blueberries or diced apples for some added texture and fruity goodness.
For a marble version of this recipe, combine half of the batter with cocoa powder before baking. And if you’re looking for other dessert recipes utilizing whole wheat flour, try making a pumpkin bundt cake or banana bundt cake using the same substitutions and variations as this recipe.
Remember that when making substitutions and variations in baking, it’s essential to keep similar ratios when swapping out ingredients so that the cake turns out perfectly every time.
Serving and Pairing
Once your whole wheat pound cake is baked to perfection and has cooled down to room temperature, it’s time to serve and pair it with some delicious accompaniments.
Serving:
There are many ways to serve a moist and scrumptious pound cake. You can slice it up and enjoy it with a cup of tea or coffee, or you can opt for something more creamy like whipped cream or frosting. You can even serve it with a scoop of your favorite ice cream for an extra decadent dessert. Whatever the choice, the classic taste of whole wheat flour combined with vanilla creates a comforting sensation in each bite.
Pairing:
This whole wheat pound cake is versatile when it comes to pairing it with other food items. For a sweet but balanced combo, you can pair it with fresh berries and some honey-sweetened greek yogurt on top. For something more indulgent, try combining slices of banana on top of the cake with chocolate sauce drizzled over them.
If you’re feeling adventurous, you can also use the pound cake slices as bread and create tasty sandwiches out of them by adding peanut butter or chocolate spread for that extra richness.
The options are endless, but no matter how you choose to serve and pair your whole wheat pound cake, one thing is certain – this classic recipe is perfect for any time of day and always hits the spot.
Make-Ahead, Storing and Reheating
Making a whole wheat pound cake ahead of time is a great way to save time and always have it on hand for when you want something sweet. This pound cake can be made ahead of time and stored in the fridge or freezer. To make sure it stays fresh, make sure to follow these storage instructions.
If you plan on making this pound cake ahead of time, let it cool completely before wrapping it tightly in plastic wrap. Then, store it in an airtight container in the fridge for up to three days.
To freeze the cake, wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. The cake can be stored in the freezer for up to three months. When ready to eat, thaw the cake overnight in the refrigerator or at room temperature for a few hours.
When reheating the cake, preheat your oven to 350°F (175°C) and remove the plastic wrap from the pound cake. Bake it for 8-10 minutes if reheating slices, or 15-20 minutes if reheating a whole cake. The cake should be heated through but not dried out.
Overall, this whole wheat pound cake recipe is perfect for those who love to meal prep and have something sweet on hand for whenever their cravings strike. Whether you store it in the fridge or freeze it for later use, you’ll be able to enjoy this delicious treat anytime you want!
Tips for Perfect Results
Getting the perfect texture and flavor for a cake can be a challenge, especially when using whole wheat flour. Here are my top tips for ensuring perfect results with this whole wheat pound cake recipe.
First, make sure to properly measure the ingredients. Baking is more of a science than an art, and using too much or too little of an ingredient can drastically affect the outcome. Use measuring cups and spoons and be precise with your measurements.
Second, it’s important to bring all of your ingredients to room temperature before baking. This allows for better mixing and blending of the ingredients and results in a smoother batter.
Next, sift your dry ingredients before adding them to the batter. Sifting removes any lumps and ensures that the dry ingredients are well incorporated into the batter.
When creaming the butter and sugar, mix them on medium to high speed for at least 3-4 minutes until light and fluffy. This will ensure the air is properly incorporated into the mixture, which results in a lighter texture.
Be careful not to overmix the batter once you add the dry ingredients. Overmixing can cause gluten development in whole wheat flour, which results in a tough cake. Mix just until all of the ingredients are combined.
Grease your pan generously with butter or nonstick cooking spray so that the cake comes out easily after baking.
Finally, always check for doneness about 10 minutes earlier than what is recommended in the recipe. Every oven is different and some may cook faster than others. Insert a toothpick into the center of the cake—if it comes out clean or with only a few moist crumbs, it’s done!
By following these tips, you’ll have a perfectly delicious whole wheat pound cake every time you make it!
FAQ
Now that you have all the information you need to make this delicious whole wheat pound cake recipe, it’s time to address some of the most frequently asked questions (FAQs) that people have about it. You’ll get answers to common concerns such as ingredient substitutions, storage and reheating, and many more. Let’s dive right into it!
Can I use whole wheat flour to bake a cake?
While it may seem challenging to bake a light and sweet cake using whole wheat flour, it is possible to create a delicious cake with this ingredient.
Can I use whole wheat flour instead of all-purpose flour for cake?
To summarize, it is possible to use whole-wheat flour as a substitute for all-purpose flour in baking recipes such as cakes, biscuits, cookies, and muffins. This substitution can be a healthier alternative due to the nutritional benefits of whole-wheat flour compared to all-purpose flour.
Does whole wheat flour make a cake dry?
Using whole wheat flour as a substitute for white flour may not yield the best results in terms of taste and texture. It is recommended to use whole wheat flour only when specified in the recipe to avoid ending up with dense and dry baked goods that taste slightly bitter.
Can whole wheat flour be substituted for white whole wheat flour?
You can make use of whole-wheat flour either as a replacement for white whole-wheat flour in a recipe or as a substitute for about 50% of the all-purpose flour in a recipe.
Bottom Line
In conclusion, this whole wheat pound cake recipe is a delicious and nutritious dessert that everyone can enjoy. It is a healthier twist on the classic pound cake, using white whole wheat flour and honey instead of refined sugar. The addition of low-fat plain yogurt makes it even better by adding some creaminess to the cake while keeping it light.
Making this cake is easy and straightforward, and the substitutions and variations make it a versatile recipe that you can customize to your liking. Whether you are looking for a simple dessert or something more elaborate, this recipe will fit all your needs.
So why not give this recipe a try? You won’t regret it! Not only will you enjoy a moist, flavorful cake that’s perfect for any time of the day, but you’ll also be doing your body a favor by nourishing it with wholesome ingredients. Trust me; nothing beats the feeling of indulging in a delicious treat that’s both healthy and satisfying- it’s the best of both worlds!
Whole Wheat Pound Cake Recipe
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
Instructions
- Preheat oven to 350°F.
- Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
- Stir to mix ingredients well.
- Add flour and baking powder alternately with milk.
- If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
- Mix well.
- Spoon batter into greased mini loaf pans or one larger one.
- Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
- Check with toothpick for doneness; they will get golden brown on top.
- Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.