Makeover Lemon Pound Cake

Photo by Tracy W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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, 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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