Thursday, March 31, 2011

Orange-Vanilla "Half Pound" Cake

I'm calling this recipe a "Half-Pound" cake because it's about half the fat and calories of a normal pound cake.  Therefore, you'll only gain half a pound, not a whole pound if you eat it.  Hahaha! 

Seriously though, this cake has a light, refreshing citris flavor - much more appropriate for the warmer months coming ahead.  It won't weigh you down in flavor or pounds!  Give it a try.  I think you'll really enjoy it!

Orange-Vanilla "Half-Pound" Cake
(Makes 16 slices)

1 stick light butter, softened
1 cup Sugar (I used Stevia)

2 Eggs (or 3 egg whites)

1-1/2 cups whole wheat flour (or use white if you like)

3/4 tsp. Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

½  tsp Salt

2 Navel Oranges, Zested and Juiced (1 cup of juice)

1 container (6 oz), Vanilla flavored Greek Yogurt

1 Tbsp + 1 tsp. of Vanilla Extract

Optional Glaze topping:

3 to 4 Tbsp. orange juice
3 to 4 Tbsp. sugar (Stevia)

Preheat oven to 350F.  Lightly grease a tube pan (or an 8x4 loaf pan) with cooking spray.
In a medium size bowl, cream together the butter and sugar (Stevia) until light and fluffy. Stir in eggs and orange zest.

I love my zester!  It's such a fun, handy tool!

In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt.  Add the orange juice, vanill extract and yogurt to the eggs-zest bowl.  Mix well.
Add the dry ingredients slowly to the wet ingredients.  Mix well until there are no more dry spots.
Pour (or spoon out) the batter into the greased tube pan (or loaf pan) and bake for 45 to 50 minutes, or until a knife can be inserted cleanly into the cake.

Optional step: Make your glaze topping by mixing the orange juice and sugar (Stevia) together.  Add more if desired.  Pour over the warm cake evenly. 

Let the cake cool before slicing into 16 pieces. 

I kept my cake in the fridge because I thought it tasted better chilled.  It's up to you if you want to enjoy it at room temperature or with a little frost. 

Do you have a favorite pound cake recipe?  How often do you bake cakes?

I will be back on Sunday with my meal plan for the coming week.  So enjoy your day and have a great weekend!


  1. I do have a favorite pound cake, but it's the full fat kind...I don't bake often because I will eat it! Sweets are just too tempting. :)
    So, that makes your healthier cake sound really good. I will try it.

  2. I love my zester as well and I just made a strawberry soda pop cake that was fresh and to die for!! anne

  3. I'm planning on making my own version of Black Forest Cake tomorrow. I seriously doubt it's going to be low in calories, but it'll be full of chocolate!

    This sounds really good. I think I'll grab a couple of oranges and try it next week!

  4. Lynda - I know what you mean about wanting to eat it all! That is why I freeze half of it for later or I make it on a day that I'm going to see a group of friends so I can share the calories! :-)

    Ann - I hope you post that recipe, I'd love to have it!

    Chris - That black forrest cake sounds good. I can't wait to see/hear more about it! :-)

  5. I make a "Cranberry Upside Down Cake" recipe I found on Great for the holidays and always gone in no time. I add orange extract to it to add a little different taste. I even froze some cranberries from the holidays so I can make this in the summer!