Yogurt Lemon Nut 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.

YOGURT LEMON NUT CAKE



Yogurt Lemon Nut Cake image

Make and share this Yogurt Lemon Nut Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 1 10-inch cake

Number Of Ingredients 15

1/2 cup finely chopped walnuts
2 tablespoons sugar
1 teaspoon grated fresh lemon rind
1 cup butter or 1 cup margarine, softened
1 cup sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton plain yogurt
2 teaspoons grated fresh lemon rind
1 teaspoon vanilla extract
1/2 cup fresh lemon juice
1/2 cup sugar

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).

Nutrition Facts : Calories 4885.8, Fat 252.6, SaturatedFat 132.1, Cholesterol 1263.9, Sodium 4814.5, Carbohydrate 595.6, Fiber 13.4, Sugar 343.1, Protein 77.3

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