Refreshing orange and sweet honey combine to make a satisfying dessert!
Pound cake may have a reputation for being, well, a little bland. But this cake actually comes in all kinds of fun flavors, from traditional to bold. This Greek Yogurt Orange Pound Cake is a delicious and refreshing spin on traditional pound cake.
As a child, I remember being pretty skeptical of pound cake. To a kid, cake isn’t really about cake. It’s about the frosting. Present any kid with a naked cake, and you’re going to hear it.
“What, no frosting?” I remember asking the first time I witnessed this shocking disappointment at a relative’s birthday party.
“It’s good for you,” my uncle said, his tone letting me know the conversation was already over.
While ditching the frosting automatically cuts some fat and calories, most pound cake still isn’t necessarily “good for you” the way, say, broccoli is good for you. Still, pound cake was definitely one of the best things an adult ever made me eat because it was “good for me,” so I can’t complain.
The good news is, this Greek Yogurt Orange Pound Cake actually is healthy. Or at least, it’s a clean, sweet treat you can feel about.
This recipe swaps traditional baking ingredients for simple, cleaner alternatives. This orange pound cake uses whole wheat flower instead of white, coconut oil instead of butter, and coconut sugar for natural sweetness.
Also keeping this clean treat sweet and delicious? Orange juice! Yep, orange juice gives this pound cake its refreshing flavor, but also kicks up the sweetness without any added sugar. Orange zest brings the citrus to the forefront, while almond extract rounds out the rich flavor of this orange pound cake.
Greek yogurt and almond milk keep this cake moist, dense and velvety. Finally, a drizzle of honey finishes this pound cake off with a last touch of sweetness. Who even needs frosting anyway?
Rich and flavorful, this orange pound cake is a perfect dessert for all occasions. I tend to crave refreshing citrus desserts most in the summer, but for many people, orange is a must-have flavor for holiday cakes and candies.
The takeaway here? This orange pound cake is a delicious, clean treat all year round. With a fun, zesty flavor, it’s a unique and easy addition to your dessert recipe repertoire. Top with clean whipped cream, fruit, or even some frozen yogurt for a delicious refreshing dessert.
Baked in loaf pans and cut into slices, this pound cake can also double as a quick bread if you’re craving something extra sweet for breakfast. Slice it up and serve it for a sweet treat at Sunday brunch.
If you’ve been eating clean for a while and you’re missing cake, this orange pound cake may just hit the spot. Rich and zesty, this velvety pound cake is a great way to satisfy your sweets cravings while staying on top of your clean eating goals. I promise, you won’t even miss the frosting.
If you love this recipe, try this paleo pound cake for an easy, perfectly paleo take on classic pound cake.
Greek Yogurt Orange Pound Cake
- 2 3/4 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup orange zest
- 1 tablespoon coconut oil melted
- 2 eggs large
- 1 teaspoon almond extract
- 1/4 cup coconut sugar
- 1 cup Greek yogurt
- 1/3 cup orange juice
- 2/3 cup almond milk
- 1/4 cup honey
- Preheat the oven to 350 degrees. Spray two loaf pans with non-stick spray and set aside.
- In a small bowl, combine the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, combine the orange zest, coconut oil, eggs, almond extract, sugar, yogurt, juice, and milk. Mix well and gradually stir in the flour mixture and gently mix until the batter is smooth. Pour the mixture into the loaf pans, each should be about 3/4 full.
- Bake 30 to 45 minutes or until a toothpick inserted comes out clean. Remove from oven and while the cake is still hot drizzle the honey over the top of the cake. Cool completely before cutting and serving.
Have you made this recipe?
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I gave a coconut allergy and would like to know what would be the best substitute for the coconut oul in this tempting cake.
Neva, I’d use canola oil. 🙂
Is that suppose to be 2 3/4 Cups of whole wheat flour? Looks great!
Jill, Yes, that’s cups. I made this recipe yesterday and used White Whole Wheat flour, which makes a more tender cake than using whole wheat. It’s still unrefined flour, just a younger wheat. 🙂
I had high hopes for this recipe, but it was a dud. The cake was bland except for the overwhelmingly strong almond extract aftertaste. The texture was closer to cornbread than poundcake. We really wanted to like it, but the whole family says “thumbs down!”
I’m so sorry you and your family didn’t care for this recipe, Rebecca! Please feel free to adjust ingredients (like the almond extract) to your preference! I’ll hope you’ll give our other recipes a try!
Has anyone tried Splenda and substituted skim milk for almond and vanilla for almond extract?
I’m confused on the calories and serving size. I made and entered into MyFitnessPal. The calories for a serving are double, unless since this makes 2 loaves, you are saying 1/12 of just 1 loaf, not 1/12 of the entire recipe ?
Shannon, Yes, each loaf has 12 slices (updated). 🙂
Awesome , thanks !