Greek Yogurt Lemon Pound Cake

INGREDIENTS

for the cake

2 3/4 cups

white whole wheat flour or gluten-free* flour (measured like this)

1 1/2 tsp

baking powder

3/4 tsp

baking soda

1/2 tsp

salt

3 tbsp

freshly grated lemon zest

1 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg whites, room temperature

1 tbsp

vanilla extract

1 tbsp

vanilla crème stevia

3/4 cup

plain nonfat Greek yogurt

1/2 cup

freshly squeezed lemon juice

1/2 cup

+ 2 tbsp (150mL) nonfat milk

for the drizzle (optional)

2 tbsp

confectioners’ style powdered stevia

1 1/4 tsp

nonfat milk

1/8 tsp

almond extract