Ingredients
1/4 cup butter, softened3/4 cup sugar3 large eggs, room temperature2 tablespoons canola oil2 tablespoons lemon juice2 teaspoons grated lemon zest1 teaspoon vanilla extract2 tablespoons poppy seeds, optional 1-1/2 cups all-purpose flour2-1/2 teaspoons baking powder3/4 teaspoon salt1 cup fat-free vanilla Greek yogurtCandied lemon slices, optional
Preparation
Preheat oven to 350°. 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.
