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Lemon Pound Cake Recipe


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     Lemon Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   16

1/4 cup butter, softened
3/4 cup sugar
3 large eggs
2 tablespoons canola 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
3/4 teaspoon salt
1 cup fat-free vanilla Greek yogurt
Candied lemon slices, optional

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, one at a time, beating well after each addition. Beat in oil, lemon juice, peel, 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. Nutritional Facts 1 slice (calculated without candied lemon slices) equals 145 calories, 6 g fat (2 g saturated fat), 43 mg cholesterol, 253 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges- 1 starch, 1 fat.

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