Makeover Lemon Pound Cake

1/4 cup butter, softened
3/4 cup golden sugar
3 large eggs, room temperature
2 tablespoons melted coconut oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 tablespoons poppy seeds, optional
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup vanilla Pequea Valley Farm yogurt
Candied lemon slices, optional (recipe below)

Preheat oven to 350°. Coat a 9×5-in. loaf pan with cooking spray.

In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, 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.

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 below.

Candied Lemon Slices

Bring 3/4 cup golden sugar and 3/4 cup water to a boil; stir until sugar is dissolved, about 3 minutes. Add 1 thinly sliced lemon and simmer 5-7 minutes or until tender. Drain and cool slices completely on a wire rack.