This is a quick and easy pound cake recipe. I bake it in an 8 or 9 inch round or square cake pan, instead of a loaf pan, to cut baking time in half. Of course, if you prefer a "loaf", bake it for almost twice the baking time as a smaller pan.
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.
By LisaE from WI
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It is very moist, and you can add your own flavors, icing or glaze. Preheat oven to 350 degrees F. Cream butter and sugar in large bowl until light and creamy
