Personally, I think yogurt is a pretty amazing superfood. At least it is in our house. It’s a good source of calcium and protein. My kids will eat it. It can work as a dessert all by itself. You can cook with it. You can bake with it. Oh, and did I mention that my kids eat it AND love it? There are lots of amazing recipes that you can use with yogurt, but today I am going to share one for Lemon Yogurt Pound Cake that I made with Liberté Méditerranée® French Vanilla and Lemon yogurts. Its a perfect tangy sweet dessert for you to take any neighborhood picnic or end of the school year party. The kids will think it’s yummy, and the adults with think it’s sophisticatedly delicious. (Of course, I found the Liberté Méditerranée® yogurt at my local Publix because that’s where I shop.)

My Mom Made That: Lemon Yogurt Pound Cake

This recipe is based on a recipe by the Barefoot Contessa; however, I modified it, as I wanted to make a creamier glaze, and use Vanilla yogurt, rather than plain Greek Yogurt. You will ultimately need 2 Liberté Méditerranée® French Vanilla yogurts and one Liberté Méditerranée® Lemon yogurt to make this recipe, as they are each 6 ounces.

Ingredients for Cake:

  • 1 & 1/2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 Cup Granulated Sugar
  • 1 Cup Liberté Méditerranée® French Vanilla Yogurt (two 6oz yogurts; eat the leftover!)
  • 3 Eggs, beaten
  • The zest from 2 medium-sized organic lemons
  • 1/4 teaspoon Lemon Extract (I used my own homemade recipe!)
  • 1/2 Cup Vegetable oil

Ingredients for Lemon-Sugar sauce:

  • 1/3 Cup Lemon Juice
  • 1/3 Cup Granulated Sugar

Ingredients for Yogurt Glaze:

My Mom Made That: Lemon Yogurt Pound Cake

Directions for Preparation:

Mix the flour, kosher salt and baking powder in bowl, and set aside. Zest your lemons after washing them, being careful to exclude the bitter pith from the zest. Blend Vanilla yogurt, sugar, eggs, lemon zest and lemon extract. Once well blended, add flour mixture. Then slowly fold in with spoon or spatula the oil into the batter. Put cake into large loaf pan, and bake at 350 degrees for 50 minutes. While it is cooking, mix the lemon juice and sugar in a pan and cook on medium heat until the sugar is fully dissolved and the liquid is clear. After you remove the cake from the oven, pour the lemon sugar liquid over the cake while the cake cools.

Next make the glaze, by mixing together the powdered sugar, the Liberté Méditerranée® Lemon Yogurt and the lemon juice. Blend gently until the mixture is smooth and creamy. Slowly drip the glaze over the cake once it has cooled.

If you are interested in trying the Liberté Méditerranée® Yogurt, and using it to make this recipe, or one of the many recipes listed on their website, you can Visit Print and Save to get a coupon to save $0.20 on 1 Liberté Méditerranée® Yogurt today, but visiting (Coupon is available at this link while supplies last.)

My Mom Made That: Lemon Yogurt Pound Cake

Not only can you get a coupon to save today on one yogurt, but Liberté Méditerranée® is hosting a $15 Paypal giveaway on My Mom Made That today. You can use this money to buy a lot of yogurt, or anything else to fill your day with #yogurtperfection!

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