Yogurt Lemon Nut Cake Recipes

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.

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:

• In a bowl, mix together the first 3 ingredients; stirring well.
• Sprinkle in a greased and floured 10-inch tube pan; set aside.
• Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
• Add eggs one at a time; beat well after each addition.
• In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
• Stir in 2 teaspoons lemon rind and vanilla.
• Pour batter into prepared tube pan.
• Bake in a 350° oven for 50 minutes or until pick comes out clean.
• Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
• In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
• Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).

Steps:

• Pre-heat oven to 350°F Grease and flour bunt pan.
• In a large bowl, beat butter until fluffy. Slowly beat in sugar.
• Add eggs, one at a time.
• Add lemon juice and zest; mix well.
• In a separate bowl, combine dry ingredients.
• Fold in dry ingredients into egg and butter mixture. Mix just until blended.
• Fold in yogurt last.
• Bake for 40 minutes or until done.
• Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.

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.

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.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.