Baking Recipes With Yogurt
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
HOW TO BAKE WITH GREEK YOGURT
Steps:
- Grease and flour a 9 x 13 pan. Preheat oven to 350ºF. Whisk flour, cocoa, baking soda, and salt. Set aside. In another bowl, cream butter and sugar together until creamy. Beat in eggs and vanilla, scraping down the sides and bottom of the bowl as needed. On low speed, add the flour mixture in three additions, alternating with the Greek yogurt. After the last addition, scrape down the bottom and sides of bowl, and beat until combined. Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool. Make the frosting. Beat the butter until creamy. Whisk the powdered sugar and cocoa together, then gradually add to the butter on low speed. Beat in the milk and vanilla, mixing until smooth and thick. Add more milk if needed for spreading consistency. Spread over the cooled cake using an offset spatula.
WONDERFUL YOGURT CAKE
This cake uses any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry and peach cakes. Very tender and moist in the center. Excellent!
Provided by DAPDUB
Categories Desserts Cakes White Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 53.2 g, Cholesterol 55.6 mg, Fat 12.9 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 300.1 mg, Sugar 29 g
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- Use full-fat or 2% Greek yogurt — and make sure it’s plain. Your cake recipe already calls for sugar, so reaching for vanilla Greek yogurt will probably make it sweeter than you’re expecting (although it still can be good!).
- Try it in place of buttermilk in your pancakes or waffles. I know pancakes and waffles might not be the first things you think of when it comes to baking, but they both consist of batter that’s cooked — so they count!
- Thin it to use like regular yogurt. It’s hard to beat the simplicity of a yogurt cake, but most recipes call for regular plain yogurt, not Greek. If all you have is Greek around, you can just thin it out to replicate regular yogurt and use it in any recipe.
- Swap it in for sour cream or crème fraîche. This is similar to swapping it in for buttermilk. Sour cream and crème fraîche also have a tang to them that can be replicated with Greek yogurt.
- Use it in place of heavy cream. Cream scones can easily become Greek yogurt scones and they’ll be just as luscious and flaky — replace half or three quarters of the amount of heavy cream called for in a recipe with Greek yogurt for great results.
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- Grilled Fruit Kebabs with Yogurt and Honey. Mix Greek yogurt with honey and mint and you're basically making a delicious dessert sauce for your fruits. Think of this recipe as a deconstructed fruit yogurt, where the flavors are deeper, because your fruits are grilled and starting to caramelize.
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