LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
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.
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA MORNING BREAKFAST YOGURT
Mocha morning breakfast yogurt is loaded with chocolate whey protein, Greek yogurt, and a jolt of caffeine to start your day off right!
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
- Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 79.7 g, Cholesterol 85 mg, Fat 36.5 g, Fiber 10.3 g, Protein 35.7 g, SaturatedFat 13.3 g, Sodium 233.6 mg, Sugar 49.5 g
YOGURT LEMON LOAF
This is a delicious, moist lemon loaf made with yogurt and glazed with lemon syrup. It's quick and easy to make and my whole family loves it.
Provided by barbara
Categories Lemon Cake
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
- Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
- Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.
Nutrition Facts : Calories 335 calories, Carbohydrate 49.6 g, Cholesterol 58.3 mg, Fat 13.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 282.4 mg
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
- Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
- To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
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