1/4 cup butter, softened
3/4 cup sugar
3 large eggs
2 tablespoons canola oil
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1-1/2 tablespoons poppy seeds, optional
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup fat-free vanilla Greek yogurt
1. Preheat oven to 350°. Coat a 9×5-in. loaf pan with cooking spray.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, peel, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.
3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices. Yield: 1 loaf (16 slices).