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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 Bundt Cakes


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


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

All images and text ©

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  1. Britney says:

    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!

  2. Ingrid says:

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

    Hope you had a happy 4th!

  3. Jelli Bean says:

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

  4. Siobhán says:

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

  5. Tracey says:

    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!

  6. f.walmsley says:

    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

  7. Pamela says:

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