Whole Wheat Lemon Pound Cake with Olive Oil and Greek Yogurt
This is the easiest cake to make. Basically it requires mixing all the ingredients together at once then baking in a loaf pan. It was the first cake my own kids learned to make and it's often breakfast in our home! Make sure to use great extra-virgin Greek olive oil, which you can find on my online shop together with a host of lovingly curated array of Greek ingredients here.
- 2 cups whole-wheat flour
- ½ cup coarse semolina flour
- ½ cup all purpose white flour
- 1 scant teaspoon salt
- 1 ¼ cup sugar
- 3 teaspoons baking powder
- 2/3 cup Greek extra virgin olive oil
- 4 large eggs
- ½ cup Greek yogurt
- ½ cup orange lemon, or apricot jam or marmalade, whisked with ¼ cup water
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
Preheat the oven to 325F/160C. In the bowl of a food processor, stir all the dry ingredients together at low speed for a few seconds, to combine.
Add the olive oil, eggs, yogurt, watered down marmalade or jam, and extracts. Using the whisk attachment, whisk the ingredients at medium speed for 3 minutes, until combined. Do not overmix.
Pour the batter into a nonstick 12- or 14-inch / 30- or 35-cm loaf pan. Bake for about 50 minutes, or until golden and set and until a toothpick inserted in the center comes out clean. Remove, invert onto a wire rack. And let cool before serving.