Lemon Yoghurt Cake Recipes
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.
BAREFOOT CONTESSA'S LEMON YOGURT CAKE
Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!
Provided by Raquel Grinnell
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°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 the lemon syrup 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 syrup over the cake and allow it to soak inches Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
LEMON YOGHURT CAKE
The glaze of this is special and so is the cake. From my favourite, tried and tested cake book 500 Fabulous Cakes and Bakes
Provided by Girl from India
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Grease and flour a 12 1/2 cup bundt or tube tin.
- Cream the butter and sugar together until nice and creamy.
- Add the egg yolks one at a time and beat well after each one is added.
- Add the lemon rind and juice and yoghurt and stir.
- Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
- In another bowl beat the egg whites and salt till they form stiff peaks.
- Now gently fold the dry ingr.
- into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
- Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
- Leave in the tin itself to cool for around 15 minutes.
- Then turn it out and cool on a rack.
- Glaze: Sift the icing sugar into a bowl.
- Add the lemon juice and mix to stir well.
- Add a little yoghurt at a time just enough to make a smooth mix.
- Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Nutrition Facts : Calories 370, Fat 18.1, SaturatedFat 10.8, Cholesterol 114.3, Sodium 406.6, Carbohydrate 47.1, Fiber 0.8, Sugar 26.1, Protein 5.8
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