I'm sure that some of you remember my obsession from this past spring and summer. Some of you may not, but guess what? It's still an ongoing obsession. I can't help it! The combination of raspberry and lime is irresistible to me! It's always popping up to rear it's tasty head and I go off on these tangents every once in a while. As a winner of one of the Royal Foodie Jousts, I got to pick the three ingredients for the next one, and guess what they were? Click here to see, lol. But let's just say it was like having my own minions creating recipes to feed my obsession. How cool is that??
This pound cake is from a recipe I found years ago on a yogurt container. Easy, not too bad for you, and so good! And like any pound cake, it gets better every day. This one I just made lasted three days. The first piece was delicious. the last piece, even better.
It's a not-bad-for-you pound cake because it doesn't use the traditional one pound of butter. Just 1/2 cup! Because you add moisture with the yogurt, you don't need all that butter. And it's still moist and tender.
I used the same recipe from this previous post, but used vanilla yogurt, frozen cherries (about 1 1/2 cups after chopping) that I quartered because they were large, 1 tsp almond extract, and no zest. But truth be told, I *almost* made it cherry lime with some lime zest. I'm glad I left it out, because cherry vanilla was a winning combination.
To print this recipe, click here!
The combinations are endless when you look at the variety of yogurt flavors available, so experiment and see what you can come up with!
