Makeover Lemon Pound Cake

Name: Makeover Lemon Pound Cake
Ingredients: 1/4 cup butter, softened; 3/4 cup sugar; 3 large eggs, room temperature; 2 tablespoons canola oil; 2 tablespoons lemon juice; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 2 tablespoons poppy seeds, optional; 1-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup fat-free vanilla Greek yogurt; Candied lemon slices, optional

13 ingredients

3 steps

Ingredients

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

Directions

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, zest, 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.