Makeover Lemon Pound Cake
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
- 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 fat-free vanilla Greek yogurt
- Candied lemon slices, optional
