LEMON YOGURT BUNDT CAKE
The most delicious moist and flavorful Lemon Yogurt Bundt Cake with a fresh lemon glaze.
Provided by Barefoot Contessa
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour either an 8x4x2 inch loaf pan or a small bundt pan. If you are using a loaf pan you can additionally line the bottom with parchment paper.
- 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.
- Make a simple syrup by combining 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan and cook over low stirring 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 simple syrup over the cake and allow it to soak in. Cool completely.
- For the glaze, combine 1 cup confectioners' sugar + 2 tablespoons freshly squeezed lemon juice and wisk to combine. Drizzle over the cooled cake.
Nutrition Facts : Calories 583 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 399 grams sodium, Sugar 65 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHOCOLATE YOGURT BUNDT CAKE
Easy, inexpensive; moist chocolate bundt cake. You could add coconut, nuts, raisins, etc to jazz it up a little or put powdered sugar or a glaze on it after.
Provided by Kasha
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix 1 Tbsp of flour with 1 tsp of coca and dist the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
- Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.
- In a large mixing bowl cream the butter and sugar together.
- Beat in the eggs, one at a time.
- Add the flour mixture alternately with the yogurt in three parts.
- Do not over mix. Stir in the vanilla.
- Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean.
- .Cool for 10 minutes before inverting onto a rack to cool completely -----.
Nutrition Facts : Calories 214.3, Fat 7.7, SaturatedFat 2, Cholesterol 29.4, Sodium 204.9, Carbohydrate 34.3, Fiber 1.7, Sugar 20, Protein 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
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
ORANGE YOGURT BUNDT CAKE
Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.
Provided by Deborah Harroun
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
- In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
- In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
- Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
- To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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