Lemon Pound Cake Lightened-Up

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (8 oz) block of fat-free cream cheese, softened at room temperature
  • 1/2 cup (1 stick) of light butter, softened
  • 1/2 cup fat-free plain greek yogurt
  • 1 Tbsp fresh lemon zest (about 1 lemon)
  • 1 cup sugar
  • 4 eggs brought to room temperature
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees F.  Whisk dry ingredients {flour, baking powder and salt} and set aside.  
In a large mixing bowl, beat together cream cheese and butter on high speed for several minutes until mixture is light and creamy.  Use a microplane to lightly grate the skin of a lemon.
On high speed, beat the lemon zest and yogurt into butter and cream cheese mixture for about a minute.  Add sugar and beat on high speed until batter is smooth and creamy.  Add the eggs, one at a time, putting the mixer on high for about a minute or two between each.  Add in the vanilla on high speed for a minute; scrap the sides of the bowl and turn mixer on high again until well combined.
Reduce speed to low and gradually add in dry ingredients.  Before batter is fully combined, remove bowl from mixer and lightly fold batter to get all of the dry ingredients mixed in.
Pour batter into a 9x5 loaf pan sprayed with non-stick spray.  Bake for 45-50 minutes or until a toothpick comes out clean.  Enjoy!