Lemon Yoghurt Cake Recipes

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LEMON YOGURT CAKE



Lemon Yogurt Cake image

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

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

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.

LEMON YOGHURT CAKE



Lemon Yoghurt Cake image

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

1 cup butter
1 1/2 cups powdered sugar
4 eggs, yolks and white separated
2 teaspoons grated fresh lemon rind
6 tablespoons lemon juice
1 cup yoghurt
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup icing sugar
2 tablespoons lemon juice
3 -4 tablespoons yoghurt

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

YOGURT CAKE



Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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