Healthy Boozy Orange Pound Cake
Ingredients Pound Cake: 240g (2 cups) Whole Wheat Pastry Flour 35g (¼ cup) Organic Corn Starch 32g (⅓ cup) Unflavored Whey Protein Powder 1½ tsp Double-Acting Baking Powder ½ tsp Baking Soda ¼ tsp Salt 369g (1½ cups) Unsweetened Applesauce 114g (½ cup) Plain, Nonfat Greek Yogurt 2 large Eggs 56g (¼ cup) Grapeseed Oil 48g (¼ cup) Granulated Erythritol 1 tbs Vanilla Crème-Flavored Stevia Extract 2 tsp Natural Butter Flavor 2 tsp Orange Zest 1 tsp Lemon Zest Soaking Syrup: 84g (¼ cup) Agave Nectar 2 tbs Grand Marnier (or other orange liqueur) Instructions For the Pound Cake: Preheat...
Ingredients
Pound Cake:
- 240g (2 cups) Whole Wheat Pastry Flour
- 35g (¼ cup) Organic Corn Starch
- 32g (⅓ cup) Unflavored Whey Protein Powder
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 369g (1½ cups) Unsweetened Applesauce
- 114g (½ cup) Plain, Nonfat Greek Yogurt
- 2 large Eggs
- 56g (¼ cup) Grapeseed Oil
- 48g (¼ cup) Granulated Erythritol
- 1 tbs Vanilla Crème-Flavored Stevia Extract
- 2 tsp Natural Butter Flavor
- 2 tsp Orange Zest
- 1 tsp Lemon Zest
Soaking Syrup:
- 84g (¼ cup) Agave Nectar
- 2 tbs Grand Marnier (or other orange liqueur)
Instructions
For the Pound Cake:
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Preheat the oven to 350 degrees Fahrenheit and spray a 9×5″ loaf pan with cooking spray.
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In a small bowl, whisk together the whole wheat pastry flour, starch, protein powder, baking powder, baking soda, and salt.
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In a stand mixer bowl fitted with a beater attachment, add the applesauce, yogurt, eggs, oil, erythritol, stevia, butter flavor, and zest. Mix on low speed until smooth and even.
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Dump the dry ingredients into the stand mixer bowl and mix until ALMOST combined. Scrape down the sides of the bowl and mix one more time, JUST until the batter is even.
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Pour batter into the prepared pan and bake for ~55 minutes, or until the surface forms a brown crust and springs back when tapped.
For the Soaking Syrup:
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In a small bowl, stir together the agave and liqueur.
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Brush this over the pound cake and let it soak in completely. Let cool completely, then slice and serve! Keeps for ~1 week in a tightly sealed container in the fridge.
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Michael Johnson
