The Greek Gods® Fig Yogurt Pound Cake

From Greek Gods | Desserts

This delicious recipe is courtesy of Amie Valpone, culinary nutritionist and author of The Healthy Apple.

High cal Calories 494kcal
High fat Total Fat 19g
High sat-fat Saturated Fat 11g
High chol Cholesterol 109mg
sodium Sodium 376mg
High carbs Total Carbohydrate 75g
Serving size 146g Calories from fat 173kcal Fiber 3g Protein 7g Sugar 50g

Ingredients

  • 8 ounces butter
  • 2 tablespoons grapefruit zest
  • 2 tablespoons lemon zest
  • 16 ounces sugar
  • 2 tablespoons vanilla extract
  • 8 ounces whole wheat flour
  • 12 ounces cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 4 large eggs
  • 8 ounces The Greek Gods® Fig Greek-Style Yogurt
  • Additional The Greek Gods® Fig Greek-Style Yogurt
  • Fresh mint leaves
  • Dried cherries

Directions

  1. Preheat oven to 300 degrees.
  2. Spray a Bundt pan with non-stick cooking spray and flour.
  3. In a medium bowl, combine butter, zests, vanilla and sugar for about 10 minutes.
  4. Add baking powder and salt.
  5. Add flours, eggs and The Greek Gods® Fig Greek-Style Yogurt.
  6. Mix well to ensure smooth, thick batter.
  7. Transfer batter into prepared Bundt pan.
  8. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Remove cake from oven; set aside to cool for 45 minutes before removing the Bundt pan.
  10. Cool completely.
  11. Serve with an additional dollop of The Greek Gods® brand Fig Yogurt, fresh mint leaves and dried cherries.

Tips

  • 1 cup = 8 ounces
  • 3/4 cup = 6 ounces
  • 2/3 cup = 5 1/3 ounces
  • 1/2 cup = 4 ounces
  • 1/3 cup = 2 2/3 ounces
  • 1/4 cup = 2 ounces