Lime Pound Cake

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.