Ok, I found this awesome, lemony version of a pound cake recipe from Andrew Knowlton and it's to die for. I coupled it with fresh homemade strawberry jam to make an excellent light, spring-time dessert. Enjoy!!
1 1/2 C. All-purpose flour
2 tsp. baking powder
3/4 tsp. Kosher salt
1 C. Sugar
1 Tbsp. finely grated lemon zest
3/4 C. Whole-milk Greek yogurt
1/2 C. Vegetable oil
2 large eggs
1/2 tsp. Vanilla extract
vegetable spray
Preheat oven to 350 degrees F.
Coat a standard loaf pan with vegetable sray. Dust with flour; tap out excess. In a medium bowl whisk together the flour, baking powder, and salt. In another bowl rub the sugar and lemon zest together using your fingers until the sugar is moist. Add to this the yogurt, vegetable oil, eggs, and vanilla. whisk to blend. Fold the dry ingredients into the wet and fold just to combine. Pour the batter into the prepared pan, smooth the top. Place pan in oven and bake until the top of the cake is golden brown and a teater inserted into the center comes out clean, 50-55 minutes. remove from oven and let cool in the pan on a wire rack for 15 minutes. Invert cake onto rack and let cool completely. This can be made 3-4 days in advance and stored airtight at room temperature. Serve and Enjoy!
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