When I woke up the other day, all I could think about was lemon pound cake. However, the last thing my hips need is all that butter, so I found this healthier option from Ina Garten. I modified the recipe a little, but it’s still pretty close.
Yield: Serves 6
1 1/2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain, unsweetened yogurt
1 1/3 cups sugar (I used stevia baking blend)
3 extra-large eggs
the zest and juice from 2 large lemons, equaling 1/3 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup olive oil
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Combine all ingredients for cake together and mix well.
2. Pour into loaf pan. Bake 350 degrees for 50 – 60 minutes, or until cake passes toothpick test. Let cool completely before slicing.
Adapted from Ina Garten’s Lemon Yogurt Cake
