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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. Amanda says:

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

  2. Madam Chow says:

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

  3. Deeba @Passionate About Baking says:

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

  4. Ninette says:

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

  5. lulu says:

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

    Jackie at

  6. Jennifer says:

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

  7. bigsis says:

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

  8. Steph says:

    Those look so cute!

  9. Avanika [YumsiliciousBakes] says:

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

  10. Em says:

    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!!!