Mini Lemon Cakes for the Fourth of July…

This morning I woke up and decided to whip together a little Fourth of July dessert that would be easy, but also delicious and festive. Since I am so in love with my mini bundt pans, I decided to use them yet again…this time for mini lemon pound cakes. I was excited to make these because I was able to use a new product that was introduced to me by Stonyfield Farms. About a month ago they contacted me and asked if I would like coupons to try their new Oikos Organic Greek Yogurt. Of course I accepted and within a few days had a bunch of coupons and a great yellow tote on my doorstep. It was a little difficult for me to find the yogurt, but once I did, I was in love. I am a big fan a Greek yogurt and find it to be a terrific addition to many recipes and a great substitute for sour cream. In fact, I used it in place of sour cream in this recipe…and it came out delicious!!! Stay tuned for more recipes with this yogurt because I have a bunch of great coupons…be sure to check their website for coupons!! I hope all of you have a safe and happy Fourth of July filled with great company and delicious food!
Fourth of July Lemon Cakes
adapted from allrecipes
makes 6 mini bundt cakes

Ingredients
1/2 cup butter (no substitutes), softened
1-1/2 cups sugar
3 eggs
2 tablespoons and 1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup and 2 tablespoons Greek yogurt

Method
1. Preheat oven to 350 degrees F and spray mini bundt pans with non-stick spray.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract.
3. . Combine the flour, baking soda and salt; add to the creamed mixture alternately with the Greek yogurt. Beat just until combined.
4. Pour into a greased pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

Garnish with whipped cream or Cool Whip and lots of berries!