Lemon Pound Cake

This makes a tasty brunch treat (think coffee cake but with lemons) but can be served any time of the day.


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds, optional
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fat-free vanilla Greek yogurt
  • Cooking spray
  • Sugar
  • Measuring cups
  • Measuring spoons
  • 9×5 loaf pan
  • Large bowl
  • Medium bowl
  1. Preheat oven to 350°.  Coat a 9×5 inch loaf pan with cooking spray.
  2. In a large bowl, beat butter and sugar until crumbly.  Add eggs, one at a time, beating after each addition.  Beat in oil, juice, peel, vanilla extract and, if desired, poppy seeds.  In medium bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating just until combined.
  3. Pour mixture into prepared pan.  Sprinkle top with 3-4 tablespoons of Tubinado Cane Sugar.  Bake 50-60 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes; then remove to a wire rack to cool completely.

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