This lemon yogurt cake is the perfect summer dessert and even tastes better on the second (and third) day after baking. It’s so easy to make, you don’t even need an electric mixer! Try it with a side of fresh berries or a scoop of vanilla ice cream.
chicken breasts 1 lb velveeta cheese 1 can rotel tomatoes 1 lb spaghetti pasta 1 stick butter 1 can cream of chicken soup 1 can cream of mushroom soup 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper
This Greek Yogurt Cream Cheese Lemon Coffee Cake is just what I need. I love the light lemon flavor, the sweet, moist coffee cake, and the crunchy, crumbly topping. And we all know I love using Greek yogurt whenever possible to lighten it up a little bit.