GREEK YOGURT POUND CAKE
Moist Greek Yogurt Pound Cake subs Greek yogurt
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 F. Grease and flour (or spray with a nonstick spray like Baker's Joy that has flour in it) a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 piece, Calories 308 kcal, Carbohydrate 55 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 163 mg, Sugar 38 g
LEMONY YOGURT POUND CAKE
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
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.
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
SIMPLE YOGHURT POUND CAKE
Adapted from Vanilla Sour Cream Pound Cake recipe found on http://southernfood.about.com/od/poundcakes/r/blcc89.htm I had replaced sour cream from the original recipe with yoghurt, reduced the original amount of sugar by 1/4 cup and used a loaf pan instead :)
Provided by Chun1820
Categories Dessert
Time 2h
Yield 10-12 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300° F (about 150° C).
- Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
- Blend in vanilla and yoghurt.
- In a separate bowl, sift sifted flour, salt, and soda.
- Add sifted dry ingredients to batter, beat well.
- For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
- Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
- Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Nutrition Facts : Calories 346.4, Fat 14.1, SaturatedFat 8.2, Cholesterol 111.8, Sodium 445.5, Carbohydrate 50.1, Fiber 0.6, Sugar 32.2, Protein 5.4
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
STRAWBERRY YOGURT POUND CAKE
This pound cake doesn't use the traditional pound of butter, it only uses half a cup! But you can definitely taste the butter in it, it's delicious and moist. Top with fruit, use in a trifle, or just have a plain slice with coffee.
Provided by ciao4293
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°.
- In a medium bowl, stir together the flour, the baking powder and salt, set aside.
- In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
- Beat in the eggs,the yogurt and extract until well blended.
- Reduce mixer speed to low.
- Add the flour mixture, 1/2 cup at a time, beating just until blended.
- Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake in about 70 minutes,until cake tester inserted near center comes out clean.
- Cool on wire rack for 10 minutes.
- Remove from pan and cool completely.
Nutrition Facts : Calories 360.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 124.6, Sodium 383.4, Carbohydrate 51.4, Fiber 0.8, Sugar 26.8, Protein 7.2
WONDERFUL BUTTERY MOIST POUND CAKE!
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
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