11 Delicious Desserts Every Diabetic Can Tuck Into Today

Makeover Lemon Pound Cake

Ingredients:

• 1/4 cup of softened butter
• 3/4 cup of sugar
• 3 large eggs at room temperature
• 2 tablespoons of canola oil
• 2 tablespoons of lemon juice
• 2 teaspoons of grated lemon zest
• 1 teaspoon of vanilla extract
• 1-1/2 cups of all-purpose flour
• 2-1/2 teaspoons of baking powder
• 3/4 teaspoon of salt
• 1 cup of fat-free vanilla Greek yogurt
• Optional: 2 tablespoons of poppy seeds
• Optional: candied lemon slices

Directions:

1. Coat a 9×5-inch pan with cooking spray, and preheat your oven to 350°.
2. In a big bowl, beat the butter and sugar until it crumbles. Put in your eggs, one by one, mixing well after each addition. Whisk in the oil, lemon juice, zest, vanilla, and poppy seeds, if desired. In a different bowl, whisk in the flour, baking powder, and salt. Add the yogurt to the creamed mixture just until blended.
3. Transfer the mix to your prepared pan, and bake for 50-60 minutes or until a toothpick implanted in the center comes out clean. Let it cool off in the pan 10 minutes before removing it to a wire rack to completely cool. If you choose, layer your cake with some candied lemon slices.

Candied Lemon Slices:

1. Boil 3/4 cup sugar and 3/4 cup water.
2. Stir it until the sugar is dissolved, about 3 minutes.
3. Add some thinly sliced lemon and let them simmer for 5-7 minutes or until tender.
4. Drain and cool the slices entirely on a wire rack.