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lemon poppyseed bread with two pieces sliced off the loaf.

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.

Healthy lemon poppyseed cake loaf sliced.

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!

Recipe adapted from Food Network

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Healthy Greek Yogurt Lemon Poppyseed Pound Cake

By: Alyssa Rivers
A delicious and healthier for you lemon poppyseed cake that is so moist and delicious!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 Slices


Lemon Glaze:


  • Preheat the oven to 350 degrees. Spray a loaf pan (8 1/2 by 4 1/2) with cooking spray and set aside.
  • In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  • 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.
  • 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.

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.


Calories: 264kcalCarbohydrates: 48gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 18mgSodium: 88mgPotassium: 164mgFiber: 2gSugar: 34gVitamin A: 42IUVitamin C: 1mgCalcium: 95mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 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???

  2. 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!

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

  4. 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!