Yogurt Lemon Pound Cake

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