Classic Yogurt Cake Recipes

CLASSIC YOGURT CAKE

Classic Yogurt Cake image

This is a very classic, reliable, yogurt cake, great for company and enjoyed by everyone who has tried it. It is very tender and moist, and has a delicate flavor enhanced with lemon zest. Great with coffee or tea! Refrigerate leftover cake.

Provided by yogini22

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon butter, or as needed
1 cup white sugar
1 lemon, zested
1 cup plain yogurt
3 eggs
⅓ cup canola oil
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a metal loaf pan with butter.
Whisk sugar and lemon zest together in a large bowl. Whisk in yogurt, eggs, oil, and vanilla extract until well blended.
Mix flour, baking powder, and salt together in a separate bowl. Whisk into the yogurt mixture until just blended. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert cake onto a cooling rack and cool completely.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 45.6 g, Cholesterol 72.9 mg, Fat 12.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 1.9 g, Sodium 319 mg, Sugar 27.4 g

LEMON YOGURT CAKE

Lemon Yogurt Cake image

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

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

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.

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