Healthy Lemon Pound Cake*
1/4 cup yogurt of choice (I used Greek, nonfat)
1/2 cup lemon juice
3 1/2 Tbsp. vegetable oil or additional yogurt
1/2 Tbsp. vanilla
zest of one lemon
1 cup white or spelt flour (you may also substitute Bob’s GF)
1/2 cup sugar
1/2 tsp. baking soda
heaping 1/4 tsp. salt
Combine 1/3 cup powdered sugar with 1 Tbsp. lemon juice
Prepare an 8” x 5”** bread pan. Preheat the oven to 350 degrees.
Whisk the yogurt, juice, oil, vanilla and zest in a small bowl.
Blend the flour, sugar, baking soda and salt. Add the yogurt-lemon mixture and blend just until combined and pour into the prepared pan.
Bake 20-25 minutes or until the bread tests done. Cool before glazing.
*From Chocolate-Covered Katie’s healthy desserts.
**If you have a 9” x 5” bread pan increase the ingredients to:
1/3 cup yogurt; 3/4 cup lemon juice; 5 Tbsp. oil; 2 tsp. vanilla; zest of one lemon; 1 1/2 cups flour; 3/4 cup sugar; 3/4 tsp. baking soda and 1/2 tsp. salt. Bake 35-40 minutes or until bread tests done.