Healthy Greek Yogurt Lemon Poppyseed Pound Cake


It is such a breath of fresh air when the holidays are over.  Don’t get me wrong, I love everything about Christmas, it is just so busy!  The beginning of the year settles down a little bit and we can set goals and plan what we want to happen in the New Year.  I got a jump start on eating healthy and losing this last baby weight of mine before our cruise in February.  It was unfortunate to have to skip out on all of the Christmas and New Years treats, but it is such a great feeling when it starts to pay off.  I am finding out that you can still have some of your favorite things, you just have to substitute with healthier ingredients to cut down on calories.


This Pound Cake was just that and to die for.  Healthier ingredients were substituted like whole wheat flour and greek yogurt to help cut down on the calories.  It baked perfectly and was so moist and delicious.  I added the glaze on top for added lemon flavor which made it amazing.  My entire family ate this pound cake in a matter of minutes.  I know that you will love it too!

Healthy Greek Yogurt Lemon Poppyseed Pound Cake
Prep time
Cook time
Total time
A delicious and healthier for you lemon poppyseed cake that is so moist and delicious!
Serves: 8-10
  • 1½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup sugar
  • Finely grated zest of 1 lemon
  • ½ cup plain lowfat (2-percent) Greek yogurt
  • ¼ cup lowfat (1-percent) milk
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 Tablespoon Poppyseeds
  • Lemon Glaze:
  • 1½ cups powdered sugar
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Milk
  1. Preheat the oven to 350 degrees. Spray a loaf pan (8½ by 4½) with cooking spray and set aside.
  2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In another medium sized bowl, add sugar and lemon zest. Stir together. Add greek yogurt, milk, olive oil, vanilla, egg and egg whites, poppyseed and whisk vigorously until blended.
  4. Add the flour mixture to the wet mixture and mix until just incorporated. Pour into the prepared pan and bake for 45-50 minutes or until toothpick entered in center comes out clean. Remove and let cool to room temperature.
  5. To make the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk. Pour over the top of the pound cake.

Recipe adapted from Food Network



I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Latest posts by Alyssa (see all)

Previous Post
healthy dinners collage

Healthy Dinner Roundup

Next Post

Chicken Caesar Pasta Salad {plus a HUGE giveaway!}


  1. YUM! This looks absolutely fantastic! Can’t wait to make this!

  2. Where is the poppyseed in the recipe?

  3. This looks really good, but I don’t see how much poppyseed to add. Did I miss it in the recipe?

  4. I don’t see any poppy seeds in the recipe? Is that an oversight?

  5. I think you forgot to add the poppy seeds in the ingredient list?

  6. I’m so with you! I love Christmas, like really love it, but it is so nice to relax in January! Plus, this lightened up bread is perfect for this time of the year! Pinned!

  7. Yes please!!

  8. Jill Van Biesbrouck says:

    I have just made this lemon poppyseed poundcake and it looks wonderful. It is cooling now, to be glazed, and served to company tonght.

  9. I’m a big fan of lemon poppy, and the fact that this is a healthier version is definitely a reason to try it! Pinning!

  10. viktorija says:

    HI. Would whole wheat pastry flour work? If yes, do I use the same amount? Thank you!!!

  11. Has anyone tired almond milk to replace the 1% milk?

  12. I have to make a birthday cake today just wondering if you know if I can use this recipe in a Wilton giant cupcake pan???

  13. confused with ingredient white whole wheat flour? Can I use just whole wheat or white flour?

Speak Your Mind


Rate this recipe: