Makeover Lemon Pound Cake

By á-382

Ingredients

• 1/4 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 2 tablespoons canola oil
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/2 tablespoons poppy seeds, optional
• 1-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fat-free vanilla Greek yogurt

Preparation

Step 1

1. Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, peel, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.
3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices. Yield: 1 loaf (16 slices).

Taste of Home April/May 2016