Since brunch is our favorite kind of meal, this Easter we decided to celebrate with an Easter Brunch. We planned out our menu, planted our wheat grass for our version of a Easter ‘basket’, picked out the most gorgeous flowers to arrange, and baked some delicious breads/cakes which included these delicious Lemon Honey Cakelets in our beehive bundlett pan and a Orange Yogurt Cake.
When our guests arrived (my sister and brother-in-law) we finished setting up the table and my sister help my mom and I put together the rest of the delicious (and yet very easy to put together) food for our brunch.
Once the last plate of food was carried out to the deck, where we would enjoy the fine weather, we all gathered to enjoy the meal we’d worked together to create.
Orange Yogurt Pound Cake via Bundt Classics
Ingredients: (for the 6 cup pan)
- 1 cup sugar
- 1/2 cup butter, softened
- 4 oz (1/2 cup) vanilla yogurt
- 1 tbsp orange juice
- 1 1/2 tsp grated orange peel
- 3 eggs
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
Heat oven to 325 degrees F. Grease and flour your bundt pan.
In a large mixing bowl, mix sugar and butter until very light and fluffy. Add yogurt, orange juice and orange peel. Add eggs: mix well. Add all remaining ingredients; mix well. Spoon into prepared pan.
Bake at 325 degrees F for 60 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with Orange Glaze.
- 2 cups sifted powdered sugar
- 1 tbsp butter, softened
- 2 to 4 tbsp orange juice
- 1 to 2 tsp grated orange peel
In medium bowl, mix sugar and butter. Gradually add juice until desire consistency; mix until smooth. Stir in orange peel.
After our meal, my brother-in-law, Mike set up the Croquet set and we played a game, all the while trying not hit anything off into the forest beyond.