Low-Fat Peach Pound Cake


  • Vegetable cooking spray
  • 1/3 cup vegetable oil
  • 1/2 cup plain lowfat yogurt
  • 1.5 cups sugar, divided
  • 3 eggs
  • 2 egg whites
  • 1 teaspoon vanilla
  • 3 cups flour, divided
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups chopped, fresh NC peaches
  • 1 teaspoon ground cinnamon


    Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2.75 cups flour, baking powder and salt. Gradually add to yogurt mixture, beat until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350 degrees F for 1 hour 10 minutes. Remove from pan and cool completely.

Serves 16.


NC Peach Growers Society, NC Department of Agriculture and the NC Cooperative Extension

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