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Recipe At A Glance

  • 8 ingredients
  • Over 30 minutes
  • 8+ Servings

Bake it ‘till you make it with a red, white and blue summer spectacular! Sweet and in-season blueberries and strawberries brighten the dish, while Chobani helps keep this delicious pound cake light and moist.

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Recipe Ingredients

  • 1 cup Chobani® Whole Milk Plain Greek Yogurt

  • 1 cup softened unsalted butter

  • 3 cups sugar

  • 6 eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon extract

  • 3 cups cake flour

  • ¼ teaspoon baking soda

Recipe Directions

  1. In a stand mixer on medium speed, cream together butter and sugar until mixture is pale yellow.
  2. Turn mixer to low speed and add eggs one at a time until fully incorporated, scraping edges of bowl as needed. 
  3. Add extracts, and slowly add flour and baking soda until thoroughly mixed. 
  4. Add yogurt and mix until just incorporated. 
  5. Coat a 9″x13″ metal cake pan with nonstick spray. Pour batter into pan and bake at 350ºF for 45 minutes, or until golden brown and a toothpick or cake tester comes out clean.

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