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.
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
CITRUS YOGURT CAKE
From poppytalk blog. So whip out your bundt pan and bake up a sunny cake made with yogurt, olive oil and Seville oranges! If you don't have a ridged round pan, just use a regular old loaf pan and keep a careful eye on things about 10 minutes before the end of the bake time. Don't have the bitter Seville oranges? Use lemons, limes, or grapefruit instead.
Provided by annh53182
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter and flour your bundt pan and set aside.
- In a large bowl, mix together the flour, baking powder, and salt.
- In another bowl, combine the sugar and the orange zest together. Blend well so that the oils in the zest release into the sugar and becomes fragrant. Beat the eggs into the sugar until well combined and stir in the yogurt, orange juice, vanilla and olive oil. Add in flour mixture and stir until everything is all mixed.
- Pour batter into the bundt pan, smoothing the tops with a spatula. Bake for 30-40 minutes or until the tops are golden and a cake tester inserted in the middle comes out clean. Cool for 5 minutes before inverting onto a wire rack.
- While cake is cooling, mix together the sugar and the orange juice in a small saucepan until the sugar melts. Using a pastry brush, generously brush the orange syrup over the cake. Poke the cake a few times with a skewer if need be to help soak in the syrup, because the wetter this cake gets with the orange syrup the better it will be.
Nutrition Facts : Calories 229.5, Fat 7.6, SaturatedFat 1.4, Cholesterol 37.2, Sodium 207.2, Carbohydrate 36.7, Fiber 0.6, Sugar 20, Protein 3.9
CITRUS, ALMOND & YOGURT CAKE
Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
- Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
- Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
- Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
CITRUS YOGURT CAKE
A nice light and zesty cake using lemon and limes. You can use lemons or limes, or try using oranges. I made with lemons and limes, and thought it was very good! It takes a little work but is well worth the effort! From Sweet Maria's Cake Kitchen cookbook.
Provided by Chef 313014
Categories Dessert
Time 1h15m
Yield 2 small loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour or line two 8 x 4 x 3-inch loaf pans with parchment paper. Set aside.
- In an electric mixer on medium speed, cream butter. Add sugar gradually and beat until light in color.
- Add eggs, one at a time, beating well after each adding each one. Add lemon and lime rind and lemon juice. Add yogurt and blend well.
- On low speed, add flour, baking soda and salt. Mix just until blended. Pour batter into prepared pans. Spread batter evenly in pans.
- Bake for 55 to 60 minutes, or until a tester comes out with a fine crumb.
- Remove from the oven. Pour lime juice over the hot cakes. Cool cakes in pans for 20 to 25 minutes. Carefully remove cakes from the pans and continue to cool on wire cooling racks. Cool completely. Remove and discard parchment.
- Dust with confectioners sugar or Confectioners Glaze.
- Confectioners Glaze: Using an electric mixer, blend sugar, lemon extract and water until blended. Beat on medium speed until smooth. Use a metal spatula to spread on the top of the cake. Place cake on a wire rack, set on clean parchment to allow for easy cleanup of excess icing. Use immediately or cover and store at room temperature for later use. Yield: enough to glaze the top of one 10-inch tube cake or 2 large loaves.
Nutrition Facts : Calories 254.8, Fat 8.8, SaturatedFat 5.3, Cholesterol 48.1, Sodium 118.9, Carbohydrate 42.8, Fiber 0.2, Sugar 32.1, Protein 2.3
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- Preheat the oven to 350° and position a rack in the lower third. Butter and flour a 9-inch tube or bundt pan.
- In a large bowl, whisk the cake flour with the baking soda and salt. In another large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well between additions.
- In a small bowl, whisk the yogurt with the vanilla and citrus zests and juices. At low speed, beat the dry ingredients into the batter in 3 batches, alternating with the yogurt mixture. Scrape the batter into the prepared pan and bake for 1 1/2 hours, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then turn it out onto a wire rack.
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