Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Lemon Yogurt Cake
A lemon pound cake made with yogurt instead of sour cream.
A lemon pound cake made with yogurt instead of sour cream.
Ingredients
1 cup butter, room temperature
2 cups white sugar
3 eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Step 2
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
Step 3
Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Step 4
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.