GREEK LEMON CAKE
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.
Provided by Carol
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
- Sift the flour, baking soda, and salt together. Set mixture aside.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
- Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g
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.
GREEK HONEY & LEMON CAKE WITH A TWIST
This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.
Provided by KitchenManiac
Categories Dessert
Time 35m
Yield 16 slices
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
- Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
- Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
- Combine both the lemon mixture and butter mixture together.
- Sift together the flour, baking powder and nutmeg, add to the wet mixture.
- Add the semolina flour into the mixture.
- Fold egg whites evenly into the mixture.
- Spoon into cake tin and sprinkle with sesame seeds.
- Bake for 25-39 minutes, till golden brown.
- Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
- Cool in the tin, then cut into fingers to serve.
GREEK LEMON POTATOES
Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!
Provided by Diana Moutsopoulos
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes in a single layer in a large baking dish or roasting pan.
- Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
- Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g
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