Makeover Lemon Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 1 loaf (16 slices).
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, room temperature
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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
Directions
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1.
Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.
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2.
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 yogurt, beating after each addition just until combined.
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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.
Nutrition Facts
1 slice: 145 calories, 6g fat (2g saturated fat), 43mg cholesterol, 253mg sodium, 20g carbohydrate (11g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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