Lime Yogurt Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan(or 3 mini pans).
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime 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 (about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lime 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 lime-sugar mixture over the cake and allow it to soak inches Cool.
• For the glaze, combine the powdered sugar and lemon juice and pour over the cake when completely cooled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
• Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
• Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
• Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

Steps:

• Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.
• Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.
• In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.
• To make the syrup: In a small saucepan, boil half a cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste. With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries.

Steps:

• Pre heat oven to 350.
• Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
• Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
• Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
• Great with ice cream or Yogurt Lime Cream as below:.
• Stir together yogurt lime juice and peel.
• Whip cream and add icing sugar.
• fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.