Easy Yogurt Cake Food

LEMON YOGURT CAKE

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.

EASY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

EASY YOGURT CAKE

Steps:

• Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
• In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
• Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.

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.

3 INGREDIENT YOGURT CAKE

Steps:

• Preheat oven to 350°F. Spray the interior of a 6-inch round springform pan with cooking spray and then line it with a large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior edges. You want to use a single sheet of parchment paper. It is okay that the parchment paper will be wrinkled and uneven around the edges. Just try your best to press it flatly against the sides and bottom. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
• In a large bowl add yogurt. If you are using sugar (see notes), add it now and whisk it in. Add eggs, one at a time, whisking after each addition until the egg is completely blended into the yogurt. When you are finished, you should have a smooth batter.
• Sift the cornstarch into the batter. You can do this using a mesh strainer. Whisk the cornstarch into the batter, until no cornstarch lumps remain.
• Pour batter into prepared baking pan. Bake for about 1 hour or until cake is puffed up, no longer wet on top and the surfaces has a caramelized appearance. When the cake comes out of the oven it will begin to deflate and wrinkle. Let cake cool at room temperature for about 30 minutes and then place into fridge for at least 2 hours before serving. Letting the cake sit in the fridge will help develop the flavors. If you try to eat the cake right away, it will be a little eggy and not sweet. Remove cake from the fridge about 15 minutes before serving so that the came can come back to room temperature, which will make it less firm and more creamy.

YOGURT CAKE

Steps:

• Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
• Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
• Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
• Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
• Let the cake cool then remove from pan, slice and serve.

MOIST LEMON YOGURT CAKE (FLUFFY AND EASY)

Steps:

• Spray a round cake pan with baking spray, set aside*
• Sift together flour, baking powder, salt in a large bowl.
• Whisk together, yogurt, sugar, and eggs, to form a batter.
• Add oil, lemon juice, lemon zest and whisk again to form a frothy batter.
• Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
• Pour the batter into prepared pan.
• Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
• Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• Once the cake has completely cooled, sprinkle with powdered sugar.
• Serve fresh and enjoy the Moist Lemon Yogurt Cake (Fluffy and Easy) with your friends n family.