MEYER LEMON YOGURT BUNDT CAKE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease an 8 1/2 X 4 1/4 X 2 1/2-inch loaf pan ). Line the bottom with parchment paper (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to flour it well (I use Baker's Joy for perfect results) 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. I always check my cakes 5 minutes before the recommended time, so I don't over bake it. Meanwhile, cook the 1/3 cup lemon juice and remaining ⅓ 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.
MEYER LEMON YOGURT BUNDT CAKE RECIPE - (4.3/5)
Provided by darusts
Number Of Ingredients 10
Steps:
- Directions 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 (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to great and flour it well (I use Baker's Joy for perfect results) 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. I always check my cakes 5 minutes before the recommended time, so I don't overbake it. 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. 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 (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to great and flour it well (I use Baker's Joy for perfect results) 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. I always check my cakes 5 minutes before the recommended time, so I don't overbake it. 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.
MEYER LEMON-YOGURT CAKE
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 8-inch Bundt
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
- In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
- Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
- Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
- In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
- Spoon topping over cake and top with drained lemon slices.
Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g
MEYER LEMON BUNDT CAKE
This cake was created by vegan cooking blogger Hannah Kaminsky. She said she invented this cake during a cold a difficult winter because lemons "embody edible sunshine." If you can't find Meyer lemons, substitute regular lemons.
Provided by Cinnamon Turtle
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350°F Grease and flour bundt pan.
- Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
- Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
- Icing:.
- Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.
Nutrition Facts : Calories 276.1, Fat 15.3, SaturatedFat 2.9, Sodium 223.2, Carbohydrate 30.1, Fiber 1.4, Sugar 4.7, Protein 5.5
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MEYER LEMON YOGURT CAKE - TUTTI DOLCI
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Reviews 1Total Time 1 hrEstimated Reading Time 5 mins
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
- Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
- Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
MEYER LEMON YOGURT BUNDT CAKE RECIPE BY DEBBY
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- Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). Grease and flour the pan.
- Or, you can use a bundt cake pan but be sure to great and flour it well (I use Baker's Joy for perfect results)
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