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Yesterday was one of those days. You know those days when nothing seems to go quite right? I don't really like admitting to those kind of days but in the spirit of bloginess, I'm putting it out there. Was it the weather? Was it hormones? I don't even know.
It started first thing in the morning, at the gym. I struggled with the mic for a good 10 minutes before class only to realize the little button on the side was on the wrong setting. Class started and I totally BUTCHERED the choreography of my warm up, even though I have taught it numerous times before and practiced it in the basement just an hour earlier. I fumbled through the rest of class and walked quickly to my car with the hood of my jacket pulled low.
Later on that day, my struggles continued in the kitchen. We have a social function tonight and so I decided to make the required dessert yesterday. My plan was to make red velvet cake pops. I have made them before and they are always a big hit. Well ... I over-processed my cake crumbs and there was no recovering. I made about a dozen of the ugliest cake pops ever before I gave up and aborted the mission.
A couple of hours later, I attempted to make brownies and use the left over red velvet cake pop filling as a 2nd layer on said brownies Two words -- bad idea. Those ended up in the garbage also. I decided to avoid all things kitchen-y for the rest of the day and took solace in Netflix.
So, this afternoon, hours before I need to attend the social event with the required dessert, I am at it again. I was taking no chances. Nothing fancy. I needed fool proof. I used an old favorite bundt cake recipe I have been making for years. It is a lighter version of a pound cake and has never failed me.
What you'll need:
3 eggs
1 stick margarine, softened
2 cups sugar
1 cup vanilla yogurt
1 cup fat free sour cream
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp lemon juice
1 tsp vanilla
1 tsp lemon peel
What you'll do:
No need to cream or sift. Just measure all the ingredients into a large bowl and go at it with an electric mixer until it's all incorporated. (The batter is really thick.) Spoon it into a bundt pan sprayed with Pam and bake at 325 for about 60-65 minutes. Allow to cool for 10 minutes before removing from pan. No frosting or glaze necessary, though I'm sure it would still get eaten if you decide to add it anyway.
Perfect, every time. Even if you're having one of those days.