• Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking non-stick cooking spray and set aside.
• In a medium-sized bowl whisk together the 1 ½ cups white whole wheat flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
• In a medium-sized bowl, add ¾ cup sugar and the zest of 1 lemon,. Stir to combine.
• Add ½ cup plain low-fat Greek yogurt, ¼ cup low-fat milk, ¼ cup extra-virgin olive oil, ½ teaspoon vanilla extract, 2 large egg whites, 1 large egg, and 1 tablespoon poppyseeds. Whisk until blended.
• Add the flour mixture to the yogurt mixture and mix until just incorporated. Pour into the prepared pan.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool to room temperature.

Lemon Glaze

• In a small bowl, whisk together 1 ½ cups powdered sugar, 2 tablespoons lemon juice, and 2 tablespoons milk. Pour over the top of the pound cake and slice.