Cakes

Lime Pound Cake

82

Made with greek yogurt that makes it extra moist and delicious. I like to make these in a cupcake pan for personal pound cakes but it can also be made in a regular loaf pan, just adjust the cooking time.

12
1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup (6 ounces, weight) Key Lime Greek Yogurt (or plain)
1 Tbs. lime juice
1 tsp. vanilla extract
1 tsp. lime zest
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
Preheat oven to 325 degrees. Spray 2 cupcake pans with cooking spray or line with cupcake liners. In the bowl of a stand mixer (or mixing bowl and you can do this all by hand or with a hand mixer), cream the butter. Gradually add the sugar and cream until light and fluffy. Add the eggs, one at a time, mixing each until fully incorporated. Add the greek yogurt, lime juice, vanilla extract and lime zest mix until combined. Slowly add the dry ingredients (I usually add half the flour then the baking powder, baking soda and salt then add the rest of the flour) and mix just until incorporated. Pour the batter into the prepared cupcake pans about 3/4 of the way up and bake for 15-20 minutes until the edges begin to brown and a toothpick inserted in the center of the cupcakes comes out clean. Cool in the pans for few minutes before transferring to a wire rack to finish cooling. Top with cool whip and lime zest (optional) and serve. Tip: Add green food color to batter and top with cool whip and rainbow sprinkle for a simple St. Patrick's Day dessert.
Nutritions

Calories
195

Sodium
75mg
3% DV

Fat
7g
12% DV

Protein
2g
5% DV

Carbs
28g
9% DV

Fiber
0.9g
3% DV

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
8
  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
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