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

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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