While we aren’t typically the dessert kind of people, I like pound cake because it can just as easily be breakfast as well as dessert.
1 cup of butter (2 sticks – not margarine!), softened
2 cups of sugar (I used organic cane sugar
1 1/2 tsp vanilla extract
3 cups unbleached all-purpose flour
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 (5.3 oz) container of Chobani lemon greek yogurt
2 cups fresh diced peaches (that was 4 based on the size of my peaches)
I always have to get all my stuff out that I’m going to be using. I hate having to search all over the kitchen when I’m trying to add this and that to the recipe. It’s also why I only use my iPhone to take pics and don’t take as many as some food bloggers do, but I’m already racing all over the kitchen and just have to keep groovin’!
In a large mixing bowl, cream the butter and sugar until it is light and fluffy.
I crack all my eggs into one bowl so I can pour them into the mix just one at a time without slowing down. Add the eggs one at a time, beating well after each addition of egg. Beat in the vanilla. Combine the flour, baking soda, salt, and cinnamon. Add the flour mixture to the batter alternately with the lemon Chobani.
Fold in the diced peaches.
The batter will be very thick and heavy. Grease and flour (I used Pam flour cooking spray) a bundt pan and pour the batter into the pan. You will need to spread out out evenly.
Bake at 350 degrees for 60 minutes or until a toothpick inserted in the center comes out clean. Let it cool 15 minutes in the pan before you remove it to a wire rack to cook completely. If you don’t wait this 15 minutes, the cake will likely stick to the side and break as you are trying to turn it upside down on the wire rack.
It turned out really, really good! I left it cooling at the house while I went out and my husband send me a text saying “that cake you made is the best I’ve tasted in 20 years!” Wow! Either he thought it was superb or he was really hungry when he ate it.