Summer pound cake offers a delightful twist on a classic dessert, providing a lighter, healthier option without sacrificing flavor.
Gather 1 cup of whole wheat flour, 1/2 cup of almond flour, 1/2 cup of Greek yogurt, 1/2 cup of honey, 1/4 cup of coconut oil.
Preheat the oven to 350°F (175°C) and grease a loaf pan. In a bowl, whisk together whole wheat flour, almond flour, baking powder, and salt.
In another bowl, blend Greek yogurt, honey, melted coconut oil, eggs, vanilla extract, and lemon zest until smooth.
Gradually mix the dry ingredients into the wet until well combined, ensuring no lumps remain.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the pound cake once cooled. Serve plain or with fresh berries for added summer freshness.
Store leftovers in an airtight container for up to 3 days or freeze slices for longer preservation.