For all those Lemon Poundcake Lovers! The recipe as promised and we apologize for the delay-
3 eggs (room temperature)
3/4 cup Eureka Lemon Olive Oil
3/4 cup Greek Non-fat Yogurt
1 1/2 cups sugar or truvia (for lighter options)
2 1/2 cups all purpose flour
1/4 tsp. salt
2 1/2 tsps. baking powder
1 tbs. lemon zest
-Preheat oven to 350 degrees. Grease a medium sized pan with lemon olive oil.
-In a bowl combine dry ingredients, then in a separate bowl combine eggs, Eureka Lemon Olive Oil, greek yogurt, sugar and lemon zest. Beat the wet mixture on a medium setting for approximately 3-4 minutes then add the dry ingredients to the mixture at low speed for another 2 minutes.
-Pour batter into pan and place into the oven. Let the cake back for 40-50 minutes. ( Great way to test for readiness is to stick a toothpick into the cake and pull it out. If there is batter on the toothpick it is not ready, if nothing got stuck to the toothpick then your Poundcake is ready!)
-Remove cake from the oven and let it sit for about 10 minutes. Once cool, feel free to cut and enjoy!
* Great way to add a little extra is to sprinkle powdered sugar on top!