Yogurt Lemon Pound Cake – Hiland Dairy

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
• 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.
• 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.