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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (16 slices)

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

Directions

  • Preheat oven to 350°. Coat a 9x5-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 yogurt, beating after each addition just until combined.
  • 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.
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.
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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