Lemon yogurt pound cake

Here is my adaption of Pot Holders lemon yogurt pound cake. I did some slight modification to the original recipe to make it even more healthier. Not that the original recipe was unhealthy for you, but I wanted to try to make the lemon yogurt pound cake with my white whole wheat flour that was sitting in my pantry for sometime now. So as a result, it actually turn out pretty good, but definitely a difference when you use white whole wheat , instead of  AP flour.

Ingredients:

1 1/2 cups White whole wheat flour

2 tsp baking powder

1/2 tsp salt

3/4 cup Evaporated cane sugar

zest of 2 lemons

1/2 cup canola oil

1 cup vanilla yogurt

3 extra large eggs (room temp)

Ingredients for glaze:

1/3 cup Evaporated cane sugar

1/3 cup lemon juice (from 2 lemons)

Directions:

1. Preheat the oven to 350 degrees and grease loaf pan.

2. Sift flour, baking powder and salt together in a steep bowl.

3. In another bowl mix eggs, sugar, yogurt and lemon zest.

4. Slowly add the dry ingredients into the wet ingredients until combined. Whisk in half the oil, then the other half. Keep stirring, stirring, stirring until all the oil is well mixed.

5. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Then, let cool for 1o minutes then remove from pan.

6. In a small pot, bring the sugar and lemon juice to a simmer, stirring until the sugar is dissolved.

7. Pour the lemon glaze over the cake. I strongly suggest you do this over the sink or you will have a sticky mess.

8. You should make this at least one day before you serve it so that it has time to get perfectly moist. Enjoy.

Lemon yogurt pound cake

Yield: 10 Servings

Ingredients:

1 1/2 cups White whole wheat flour

2 tsp baking powder

1/2 tsp salt

3/4 cup Evaporated cane sugar

zest of 2 lemons

1/2 cup canola oil

1 cup vanilla yogurt

3 extra large eggs (room temp)

Ingredients for glaze:

1/3 cup Evaporated cane sugar

1/3 cup lemon juice (from 2 lemons)

Directions:

1. Preheat the oven to 350 degrees and grease loaf pan.

2. Sift flour, baking powder and salt together in a steep bowl.

3. In another bowl mix eggs, sugar, yogurt and lemon zest.

4. Slowly add the dry ingredients into the wet ingredients until combined. Whisk in half the oil, then the other half. Keep stirring, stirring, stirring until all the oil is well mixed.

5. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Then, let cool for 1o minutes then remove from pan.

6. In a small pot, bring the sugar and lemon juice to a simmer, stirring until the sugar is dissolved.

7. Pour the lemon glaze over the cake. I strongly suggest you do this over the sink or you will have a sticky mess.

8. You should make this at least one day before you serve it so that it has time to get perfectly moist. Enjoy.