Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Ingredients: 3 c granulated sugar – 1 c butter salted – 6 eggs – 1 c plain Greek yogurt (or sour cream) – 2 tsp vanilla extract pure (not imitation vanilla) – 1 tsp almond extract – 3 c flour all-purpose – 1 tsp baking powder non-aluminum Non-stick baking spray
Instructions: Preheat oven to 325 F. Generously spray pan with a non-stick baking spray. In a large bowl, mix together butter and sugar on medium-high speed until creamy and fluffy. Scrap down the sides and bottom of bowl with a spatula.With the mixer on low, add eggs, one at a time. Add yogurt, baking powder and extracts to the mixture. Blend well on medium speed. Reduce mixer speed to low and gradually add flour (about 1/4 cup at a time) Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another 2 minutes. Carefully pour batter evenly into the pan.Transfer to 325-degree oven and bake for an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean.Allow the cake to cool for about 10 minutes before removing from the pan
Recipe Notes: Be sure to allow your butter and eggs to get to room temperature before mixing. You will get a fluffier result with this technique.
Kimberly Bennett is your quintessential Southern girl. She is the mother of four and the wife of a serial entrepreneur. When she and her family moved to Lake Oconee in 2015, she was inspired to start a blog to share her love for food and family. For more of her great recipes, visit Kimberly’s blog at www.magnoliasandmeltdowns.com.