Grannys French Lemon Yogurt Cake Food

LEMON YOGURT BREAD

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.

GRANNY'S FRENCH LEMON YOGURT CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray a 8 inch round cake pan with baking spray
• 3. In a large bowl, combine yogurt, sugar, eggs, stirring until well blended.
• 4. Add the flour, baking powder, salt, and lemon zest and mix to just combine.
• 5. Add the oil, and stir well. Don't worry at first it will seem to separate, but keep stirring till smooth.
• 6. Pour the batter into prepared pan.
• 7. Bake for 30-40 mins until cake feels springy to the touch, and be careful to not overbake!
• 8. Cool cake on wire rack for 10 mins. Then turn out of pan onto the rack.
• 9. Glaze: Combine the lemon juice, powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake till the glaze is gone.
• 10. Allow the cake to cool. Sprinkle with powdered sugar(optional).

LEMON SNACK CAKE

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square baking pan.
• Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.
• Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour melted Butter with Canola Oil in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
• Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Sprinkle top of cake with additional lemon zest, if desired.

APPLE YOGURT CAKE OR LOAF

Steps:

• Preheat the oven to 180 degrees (fan oven) and line a cake tin (try loaf tin)
• Melt the butter in a saucepan and add the apples until softening and going golden brown then add the cinnamon and nutmeg and keep on the heat until the apples are very soft do not allow to burn. (I also drained off some of the butter from the pan)
• Remove the apples from the heat and put to the side
• Meanwhile whisk together the yogurt and sugar
• Add the flour and baking powder to the yogurt mix and then add the vegetable oil and eggs mix until well combined
• Then add the apples to the mixture and stir until well combined
• Pour mixture into the prepared tin and bake for 35mins until a skewer comes out clean and the top is a dark brown colour / has a crack on the surface
• Leave to cool in the tin for around 10mins and then cool on a wire rack

LEMON BERRY YOGURT CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
• Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
• Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don't be alarmed if it takes longer in your oven.
• Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.