Whole wheat pound cake

Ingredients:

• 1.5 cups white whole grain flour
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• Finely grated zest of 1 lemon
• 0.5 cup plain Greek yogurt 2%
• 1/4 cup semi-skimmed milk 1%
• 1/4 cup olive oil
• 0.5 tsp vanilla extract
• Protein of 2 large eggs
• 1 large egg

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 4 1/2-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the sugar and lemon zest and rub them together with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and whisk vigorously until fully combined. Add the flour mixture to the wet mixture and whisk until smooth.
3. Pour the batter into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Cool the cake in the pan on a wire rack for 5 minutes, then remove it from the pan and let it cool to room temperature.