ALMOND YOGURT CAKE
There's so much to love about this simple almond yogurt cake. Delicate flavor, moist crumb, and it's healthy enough to enjoy for breakfast! Super easy one-bowl cake anyone can make.
Provided by Shinee
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (177°F). Spray 8x5 bread pan with a cooking spray.
- In a large mixing bowl with whisk attachment, beat eggs, yogurt, oil and almond extract until smooth.
- Add sugar and lemon zest and continue beating until nice and smooth.
- Sift flour, almond flour, baking powder and salt over the yogurt mixture. Gently fold until all the dry ingredients are incorporated.
- Pour the batter into the prepared pan.
- Sprinkle slivered almonds on top, if desired.
- Bake for 50-55 minutes or until inserted toothpick comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 365 kcal, Sugar 20 g, Sodium 284 mg, Fat 21 g, SaturatedFat 9 g, Carbohydrate 37 g, Fiber 3 g, Protein 11 g, Cholesterol 63 mg, TransFat 1 g
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.
ALMOND VANILLA YOGURT LOAF
Make and share this Almond Vanilla Yogurt Loaf recipe from Food.com.
Provided by EMcooks
Categories Quick Breads
Time 1h5m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- In a separate bowl, combine wet ingredients.
- Add wet ingredients to dry and combine just until moistened.
- Pour into Loaf Pan coated in non-stick cooking spray.
- Bake 325 degrees for 45-50 minutes.
- Allow to cool 10 minutes before transferring to wire rack.
YOGURT CAKE
Steps:
- Preheat the oven, arrange rack, and grease baking dish: Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Grease a 9x5-inch or 8 1/2 x 4 1/2-inch loaf pan lightly with olive oil and line it with parchment paper , leaving about a 1-inch overhang on the long sides, to make a sling.
- Combine the wet ingredients: Crack the eggs into a large bowl, add the sugar, and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, oil, and vanilla extract.
- Add the dry ingredients: To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
- Transfer to prepared pan and bake: Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.
- Cool the cake: Transfer the pan to a cooling rack and let cool for 10 minutes before using the parchment paper sling to lift the cake out of the pan and onto the cooling rack to cool completely.
- Serve: Dust with powdered sugar, if desired, before slicing and serving.
Nutrition Facts : Calories 254 kcal, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 186 mg, Sugar 16 g, Fat 13 g, UnsaturatedFat 0 g
FESTIVE BUTTER ALMOND LOAF
This loaf is rich, flavorful and moist, perfect for the Christmas Season! Actually, if you omit the red or green cherries, it's perfect for ANY time of year! (Keep one, and give one away as a gift!) I think it tastes even better the next day!
Provided by truebrit
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease two medium loaf pans.
- In large bowl, mix first six ingredients, and beat on high speed for 5 minutes.
- Fold in flour, baking powder and salt, alternately with the milk.
- Pour into pans, and sprinkle almonds on top of each loaf.
- Bake for 50-55 minutes, or until lightly browned and done.
- When loaves have cooled slightly, loosen edges, and turn out onto wire rack.
- Drizzle glaze over loaves.
- To make glaze, beat powdered sugar, water and extract together in a small bowl until smooth.
- If glaze is too thick, add an extra 1/2 teaspoon of water.
- Decorate with cherries.
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