Everyone loves a good pound cake don’t they? This isn’t really a pound cake, but it tastes like one, so why not call it a pound cake. In fact, it doesn’t have any butter in it at all and that is pretty much the signature ingredient to a pound cake. Substitute greek yogurt and some canola oil and you have an imposter…with an accomplice disguised as a tart red berry.
It makes me giddy at how good this is. Even though it looks like bread, do not be confused, it’s a cake. It’s all in the packaging. This could be made into a 9×9 cake, or even cupcakes. I decided to shape it like a pound cake. It takes a little longer to bake, but totally worth it. If you’re a little crunched on time, I would try a different pan size, decrease the time, and keep a watchful eye on it.
Can we talk cranberries for a second? Beside the fact that I love them. They are low in calories and contain zero fat. They have fiber, vitamin C and are loaded in antioxidants. They are equally delicious in sweet and savory dishes.
Do not be tempted to substitute dried cranberries in this, although it would still be amazing. The tart flavor of the cranberry is really what makes this delicious. This would be the perfect cake for any holiday party.
- 1 cup Greek yogurt
- ½ cup granulated sugar
- ⅓ cup honey
- ½ cup canola oil
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chopped fresh cranberries
- Preheat oven to 350 °F (180°C)
- In a medium mixing bowl, mix yogurt, sugar, honey, lemon juice, canola oil and vanilla
- Mix together and stir in eggs
- In a small separate bowl, mix dry ingredients, flour, baking powder, and salt
- Fold dry ingredients into the wet ingredients
- Gently fold in chopped cranberries
- Pour into a sprayed and floured loaf pan
- Bake for 50-55 minutes on the middle or lower rack or until the top is a golden brown and a toothpick inserted into the center comes out clean
- Allow cake to cool and remove from pan