Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake

Enjoy this lightened up version of this classic lemon pound cake.
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Course Dessert
Servings 16 slices
Calories 122 kcal


  • 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 fat-free vanilla Greek yogurt
  • Candied lemon slices optional


  • Preheat oven to 350°F. Coat a 9x5-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 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.


Sodium: 185mgCalcium: 38mgVitamin C: 1mgVitamin A: 172IUSugar: 11gFiber: 1gPotassium: 41mgCholesterol: 31mgCalories: 122kcalTrans Fat: 1gSaturated Fat: 1gFat: 6gProtein: 3gCarbohydrates: 15gIron: 1mg
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