Quick Lemon Pound Cake

Ingredients:

• 1 1/4 cups flour
• 1 1/2 cups sugar
• 1 Tbsp. baking powder
• 1 cup plain, lemon, or vanilla yogurt
• 3 eggs
• 1-2 Tbsp. lemon juice

Directions:

Preheat oven or convection to 350 degrees F. Spray an 8 - 9 inch round or square baking pan with cooking spray.

In a medium sized bowl, place the flour, sugar, and baking powder and whisk. Add the yogurt and lemon juice to the bowl and let sit a minute or so. Then add the eggs and whisk everything together until well incorporated.

Pour batter into prepared pan and bake for 25-30 minutes or until a light golden top.

I serve this in squares with strawberry/rhubarb sauce spooned over it with a dollop of whipped cream or a splash or two of light cream.

Note: Because this pound cake has no butter, the finished cake will be a bit sticky, but it is a healthier version than making it with a lot of butter and eggs.