Makeover Lemon Pound Cake Recipe
"For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. —Lauren Gilmore, Pennington, New Jersey..."
INGREDIENTS
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1/4 cup butter, softened
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3/4 cup sugar
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3 large eggs
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2 tablespoons canola oil
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2 tablespoons lemon juice
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2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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2 tablespoons poppy seeds, optional
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1-1/2 cups all-purpose flour
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2-1/2 teaspoons baking powder
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3/4 teaspoon salt
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1 cup fat-free vanilla Greek yogurt
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Candied lemon slices, optional
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Directions
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Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.
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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 creame
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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).
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Candied Lemon Slices: Bring 3/4 cup sugar and 3/4 cup water to a boil; stir until sugar is dissolved, about 3 minutes. Add 1 thinly sliced lemon and simmer 5-7 minutes or until tender. Drain and cool slices completely on a wire rack.
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