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Makeover Lemon Pound Cake

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Rate this recipe 4.6/5 (65 Votes)

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

Details

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

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