Yogurt Lemon Pound Cake
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Prep Time
15 Minutes -
Cook Time
50–60 Minutes -
Servings
6
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 Hiland Dairy Fat Free Vanilla Yogurt
- Candied lemon slices, optional
Directions
Pound Cake
- Preheat oven to 350°.
- Coat a 9×5-in. loaf pan with cooking spray.
- In a large bowl, beat butter and sugar until crumbly.
- Add eggs, 1 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 Hiland Dairy Fat Free Vanilla Yogurt, beating after each addition just until combined.
- Transfer to the prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- If desired, top with candied lemon slices.
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 for 5-7 minutes or until tender.
- Drain and cool slices completely on a wire rack.
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