Lemonyogurtpoundcake Recipes

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.

LEMONY YOGURT POUND CAKE

Lemony Yogurt Pound Cake image

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob's Red Mill flour is used.

Provided by Food Network Kitchen

Categories dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Nonstick baking spray, for coating loaf pan
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup sugar
Finely grated zest of 1 lemon
1/2 cup plain lowfat (2-percent) Greek yogurt
1/4 cup lowfat (1-percent) milk
1/4 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
2 large egg whites
1 large egg

Steps:

Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

OLD-FASHIONED LEMON POUND CAKE

Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories Desserts Cakes Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

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