Lighter Lemon Pound Cake
¼ c. butter, softened
¾ c. sugar
3 large eggs
2 Tbsp. canola oil
¼ c. lemon juice
2 Tbsp. grated lemon zest
1 tsp. vanilla extract
1 ½ c. all-purpose flour
2 ½ tsp. baking powder
¾ tsp. salt
1 c. fat-free vanilla Greek yogurt
Preparation: Preheat oven to 350°. Coat 9x5-in. loaf pan with cooking spray. In large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, zest, and vanilla. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, alternating with yogurt, beating after each addition just until combined. Transfer to prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. (For a decorative touch, make candied lemon slices to top the cake. Bring 3/4 c. sugar and 3/4 c. water to a boil; stir until sugar is dissolved, about 3 minutes. Cut one lemon into thin slices and add to pot, then simmer 5-7 minutes or until tender. Drain and cool slices completely on a wire rack. Place cooled slices on top of cake before cutting or slice cake and serve with candied lemon as garnish with each piece.)
