This Zesty Lemon Pound Cake Tastes Like Spring

A TASTY CAKE TO WELCOME SPRING

This weekend we are hitting the 80's for the first time in Minnesota. I think that's a call for a spring cake celebration. This cake is healthier than many, so hope that you like it; and share it with family and friends.

INGREDIENTS

• 2 3/4 cups white whole wheat flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 tbsp butter
• 3 large eggs
• 1 cup plain greek yogurt
• 3 tbsp lemon juice; freshly squeezed is best
• Add as much lemon zest as you like. I love it.
• 1 1/4 cups milk

DIRECTIONS

• Preheat oven to 350.
• Spray your loaf pan with non stick baking spray.
• Mix together in a bowl the flour, baking powder, baking soda and salt.
• In a separate bowl, mix together butter, eggs yogurt, lemon and lemon zest.
• Add the flour mixture slowly to the liquid mixture.
• Add milk as necessary to get rid of lumps and bumps.
• Pour dough in pan and bake for approximately 45-55 minutes, or until the top of your cake feels done.  You can also insert a toothpick and if it comes out clean, you're good to go.

TOPPINGS ARE ALL YOU

There are a few different ideas I have for the drizzle. We all know that I love a great powdered sugar drizzle; but I'm going for a healthier option this time. I'm going with Whip cream, and raspberries and/or blueberries on the side.

If you want to drizzle frosting, just mix powdered sugar with milk and vanilla flavoring to your liking, maybe even add a squirt of that left over lemon and drizzle away.

Enjoy!