Lemon And Yoghurt Crumble Cake Recipes

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LEMON-YOGURT CRUMB CAKE RECIPE - (4.4/5)



Lemon-Yogurt Crumb Cake Recipe - (4.4/5) image

Provided by jeknudson

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/8 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup butter, softened
1 1/2 cups granulated sugar, divided
3 large eggs, separated
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 cup plain Greek yogurt
1 tablespoon lemon zest
3/4 cup Quick and Easy Lemon Curd
1/4 cup powdered sugar

Steps:

  • Prepare Crumb Topping: Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use. Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears. Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest. Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd; gently swirl with a knife. Sprinkle Crumb Topping over batter. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

LEMON AND YOGHURT CRUMBLE CAKE



Lemon and Yoghurt Crumble Cake image

Very lemony and not nearly so complicated as it sounds. My family love this

Provided by blackbird17

Time 1h20m

Yield Makes Slices

Number Of Ingredients 0

Steps:

  • Preheat oven to 180C/fan oven 170C/Gas 4.
  • Grease and line a 23cmX13cm loaf tin
  • To make the crumble put the sugar flour and lemon rind into a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Set aside
  • Make the cake. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the candied lemon peel and make a well in the centre.
  • Put the butter in a pan and set over a low heat until melted, stirring occasionally. Remove from the heat and whisk in the sugar, yoghurt, eggs, lemon rind and vanilla. Pour into the well and stir with a fork until just blended.
  • Spoon half the cake mixture into the prepared tin, pushing it into the corners and smooth over the top. Sprinkle over half the crumble. Drop spoonsful of the remaining cake mix over the crumble spreading it evenly. Sprinkle with the remaining crumble.
  • Bake for 1 hour until the cake is well risen and golden and a skewer inserted into the centre comes out clean.
  • Put the tin on a wire rack and cool for 30 minutes before turning out.

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

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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