Mini Lemon Cakes for the Fourth of July

by Jamie on July 4, 2009

Post image for 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!


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Fourth of July Lemon Bundt Cakes

July 4th, 2009

Yield: 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

Directions:

1. Preheat oven to 350°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°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.

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

adapted from allrecipes


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{ 17 comments… read them below or add one }

Em July 4, 2009 at 1:43 pm

These look so yummy… and you know how I love lemon!! Sadly for me the family wants nothing to do with lemon or other fruit (like blueberries or raspberries) this patriotic holiday. Oh no, they want chocolate! LOL.

Awesome pics btw!!!

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Avanika [YumsiliciousBakes] July 4, 2009 at 2:17 pm

Lemon cake… Yumm!! I lovee anything lemon! And your cakes look especially good!

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Steph July 4, 2009 at 6:14 pm

Those look so cute!

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bigsis July 4, 2009 at 6:29 pm

I love the combination of lemon with berries, so this has to be good! Your photos are beautiful!

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Jennifer July 4, 2009 at 6:30 pm

That looks SOOOO good!!! Anything with greek yogurt! YUM! Great pics! Happy 4th :)

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lulu July 5, 2009 at 12:38 am

Happy 4th! these are delicious looking eats. What a great idea.

Jackie at PhamFatale.com

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Ninette July 5, 2009 at 7:05 am

Lemon mini-cakes sounds great and your photos are lovely.

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Deeba @Passionate About Baking July 5, 2009 at 7:13 am

I love yogurt in baking & your mini bundts are precious! They rock, & are as beautiful as your photographs! WOW!!

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Madam Chow July 5, 2009 at 10:41 am

This and that banana caramel cake in the previous post look amazing!

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Amanda July 5, 2009 at 5:23 pm

These lemon pound cakes look like a perfectly subtle 4th of July treat!

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Pamela July 5, 2009 at 7:58 pm

Yum! I'm drooling over the photos, by the way!! Fantastic.

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f.walmsley July 5, 2009 at 8:57 pm

I'm scribbling your lemon cake recipe down but just had to stop and tell you how GORGEOUS your photography is!!! Wow. Awesome. You're really great!

Glad I stumbled upon you!

Fiona at http://www.innerpickle.com.au

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Tracey July 5, 2009 at 9:33 pm

Oh wow, those look so good! I have coupons from Stonyfield too and I've been trying to decide where to incorporate the yogurt since I don't really eat yogurt by itself. Thanks for the great idea – I'll definitely give this a shot!

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Siobhán July 6, 2009 at 4:58 am

oh yum.. I'm always looking for new Lemony recipes to try, these look great! :)

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Jelli Bean July 6, 2009 at 10:08 am

Lemon cake meets poundcake. What a beautiful thing, my 2 favorite cakes colliding into this gorgeous dessert. Thanks for sharing.

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Ingrid July 7, 2009 at 9:37 am

Mmmm, that looks good! I still haven't used my mini bundt pans. :(

Hope you had a happy 4th!
~ingrid

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Britney June 25, 2011 at 5:33 pm

Loved loved loved this recipe!
Soo good.We couldn’t get enough of it. I didn’t have a mini bundt pan ( Now I really want one) Used a a large size one, still came out great!

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