Prep Time:<\/strong> 15 mins<\/p>\n\n\n\n

Cook Time<\/strong>: 1 hr 15 mins<\/p>\n\n\n\n

Total Time<\/strong>: 1 hr 30 mins<\/p>\n\n\n\n

Ingredients:<\/strong> 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 <\/p>\n\n\n\n

Instructions:<\/strong> 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<\/p>\n\n\n\n

Recipe Notes:<\/strong> Be sure to allow your butter and eggs to get to room temperature before mixing. You will get a fluffier result with this technique. <\/p>\n\n\n\n

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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":1118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,11],"tags":[],"class_list":["post-1114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-inside-the-gates-reynolds"],"yoast_head":"\n