About
Get your taste buds dressed up, because they're about to hit a fancy new dance floor this season! Spring-Fling Pound Cake is truly electric. It has all the richness and buttery sweetness you expect from a pound cake, but now with a tangy, sunny kick from yogurt and of course bright lemon! Poppy seeds add a nutty twist on what's sure to be your new spring favorite. The candied lemons dancing on the top of this beauty jazz it up even more. Get your dance card ready and be prepared to fight for seconds of this Spring-Fling Pound Cake!
Ingredients
- For the cake:
- 1/4 cup butter, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 2 tablespoons canola oil
- 2 teaspoons lemon zest, plus 2 tablespoons lemon juice
- 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
- For the candied lemons:
- 3/4 cup sugar
- 3/4 cup water
- 1 lemon, thinly sliced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x5-inch loaf pan with cooking spray.
Step 3 -In a large bowl, add the butter and 3/4 cup of the sugar and beat them together until fluffy.
Step 4 -Add the eggs, 1 at a time, to the butter-sugar mixture and beat well after each addition.
Step 5 -Add the oil, the lemon zest, the lemon juice, the vanilla, and the poppy seeds to the butter mixture and beat to combine.
Step 6 -In a separate bowl, add the flour, the baking powder, and the salt and whisk to combine.
Step 7 -Add the flour mixture and the yogurt to the butter mixture, add each a little at a time, alternating between the two, and beating after each addition until just combined.
Step 8 -Transfer the batter to the prepared loaf pan.
Step 9 -Bake until a toothpick inserted into the center comes out clean, about 50 minutes-1 hour.
Step 10 -Allow the cake to cool in the pan for 10 minutes.
Step 11 -Transfer the cake from the pan to a wire rack to cool completely.
Step 12 -In a saucepan or small pot, add the remaining sugar and the water and bring the mixture to a boil while stirring.
Step 13 -Boil and stir the sugar mixture until the sugar dissolves and a syrup forms, about 3 minutes.
Step 14 -Add the lemon slices and simmer until tender and coated in the syrup, about 5-7 minutes.
Step 15 -Drain the lemon slices.
Step 16 -Transfer the lemon slices to a wire rack to cool completely.
Step 17 -Serve the cake topped with the candied lemon slices.
