March 13, 2015 | Favorite Recipes

_DSC3496 - Version 2Sour Cream Pound Cake— one of my all time favorites! Being a native Georgian, I LOVE peach shortcake, and my Grandmama’s sour cream pound cake is perfect for that. BUT, being a health enthusiast, I can’t seem to restrain myself from taking a perfectly delicious recipe and believing with all my heart that it will be just as delicious in a healthy version. Enter eye roll from husband…

For the sake of transparency, I must admit to tossing some seriously bad attempts at “healthy-ing up” an otherwise fabulous recipe. For the sake of reputation preservation, I also must say there have been winners here and there. I think this is one of them, and Andy agrees. So here you go!

Greek Yogurt Pound Cake


Combine coconut oil and Sucanat in mixing bowl. Cream until smooth. Add eggs, beating well after each addition. Add vanilla and lemon juice. Sift flour, soda, and salt together. Alternating, add dry ingredients and yogurt to creamed mixture. Pour batter into greased ten-inch tube/bundt pan. Bake at 325 degrees for approximately 1 hour—depending on your oven. Watch carefully. Cake is done when tester comes out clean. Serve with fresh fruit and top with a bit of whipped cream.

With peach season just around the corner, you could wait to make this cake. In fact, I debated waiting to post this until June. However, strawberry season is upon us, so I suggest that THIS is the time. Go ahead and make the darling of spring desserts and let me know what you think. Here’s mine… and my goofy helper! (Thanks, Honey!)


Oh, and be sure to toast a slice with a tad of salted butter to go along with your coffee or tea in the morning. Yeah, that.

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Tifani Thompson - March 14, 2015 at 03:19 pm

YUM! YUM! Excited to put strawberries with this! ‘Peek-a-boo awesome pastor man’ made us laugh! Thank you for sharing this yummy recipe!!

Sheralyn Skaar - March 14, 2015 at 11:40 pm

Hi Sandra,

Thank you for sharing the recipe. Can you make a suggestion to replace the wheat flour, please?

Thank you!

    Sandra Stanley - April 07, 2015 at 03:38 pm

    Oh, Sheralyn, I don’t know. I’ve only used the soft white wheat. If you find something that works well, let me know!

      Vicki - June 16, 2015 at 03:19 pm

      I use the gluten free, Cup 4 Cup flour. This is a delicious cake!!!

Charlotte Lewis - March 15, 2015 at 12:37 pm

How grateful I am to see a healthy version of such a staple Southern dessert. I felt the need to add a tbsp of almond milk as the batter seemed a tad thick. Hope I didn’t ruin it! Thanks again.

    Sandra Stanley - April 07, 2015 at 03:39 pm

    How did that turn out? Hopefully, it was delicious!!

Jeff Jackson - April 07, 2015 at 03:31 pm


Trying to settle a debate and hope you can help. How do YOU pronounce Sucanat?

Is it “nat,” as in natural? Or “naut,” as in astronaut?


    Sandra Stanley - April 07, 2015 at 03:37 pm

    “Nat” as in natural. That’s the way the way I pronounce it. But keep in mind that I’m from middle Georgia! 🙂

      Jeff Jackson - April 08, 2015 at 09:06 am

      Thanks! Debate settled.

Tiffany R - April 15, 2015 at 08:46 pm

We have small group at our house in a few weeks and this is what I’ll be serving. Thanks for the delicious looking recipe!

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