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Whole Wheat Yogurt Pound Cake Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Grated orange peel||1 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Orange yogurt/Plain yogurt||1 Cup (16 tbs)|
|Cereal||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4757 Calories from Fat 1802
% Daily Value*
Total Fat 207 g319.2%
Saturated Fat 122.7 g613.6%
Trans Fat 0 g
Cholesterol 1124.1 mg
Sodium 1856.7 mg77.4%
Total Carbohydrates 698 g232.6%
Dietary Fiber 40 g160.2%
Sugars 468.3 g
Protein 71 g141%
Vitamin A 135.1% Vitamin C 25.6%
Calcium 68.5% Iron 127.3%
*Based on a 2000 Calorie diet
Beat in orange peel and vanilla.
Add eggs, one at a time, beating well after each addition.
In another bowl, stir together whole wheat flour, wheat germ, baking soda, and salt.
Add to butter mixture alternately with yogurt, mixing well after each addition.
Pour batter into a greased and flour dusted 10 inch tube pan with removable bottom.
Sprinkle granola over top.
Bake in a 325° oven until a wooden pick inserted in center comes out clean (about 1 hour).
Cool in pan on rack.