GREEK YOGURT POUND CAKE
Moist Greek Yogurt Pound Cake subs Greek yogurt
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 F. Grease and flour (or spray with a nonstick spray like Baker's Joy that has flour in it) a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 piece, Calories 308 kcal, Carbohydrate 55 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 163 mg, Sugar 38 g
LEMONY YOGURT POUND CAKE
Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob's Red Mill flour is used.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.
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.
SIMPLE YOGHURT POUND CAKE
Adapted from Vanilla Sour Cream Pound Cake recipe found on http://southernfood.about.com/od/poundcakes/r/blcc89.htm I had replaced sour cream from the original recipe with yoghurt, reduced the original amount of sugar by 1/4 cup and used a loaf pan instead :)
Provided by Chun1820
Categories Dessert
Time 2h
Yield 10-12 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300° F (about 150° C).
- Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
- Blend in vanilla and yoghurt.
- In a separate bowl, sift sifted flour, salt, and soda.
- Add sifted dry ingredients to batter, beat well.
- For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
- Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
- Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Nutrition Facts : Calories 346.4, Fat 14.1, SaturatedFat 8.2, Cholesterol 111.8, Sodium 445.5, Carbohydrate 50.1, Fiber 0.6, Sugar 32.2, Protein 5.4
LOW FAT LEMON POUND CAKE
Tweaked recipe from America's Test Kitchen; the recipe does not seem to be available online anymore... My only change is that I substitute fat-free greek yogurt for the low-fat sour cream, but I'll bet Splenda for Baking can also be subbed for the sugar.
Provided by Raquel Grinnell
Categories Dessert
Time 1h25m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
- Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
- Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
- Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
- If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
- To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!
Nutrition Facts : Calories 403.1, Fat 14.5, SaturatedFat 7.5, Cholesterol 118.7, Sodium 258.8, Carbohydrate 61.8, Fiber 1, Sugar 37.3, Protein 7.3
GREEK LEMON CAKE
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.
Provided by Carol
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
- Sift the flour, baking soda, and salt together. Set mixture aside.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
- Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g
More about "greek yogurt pound cake food"
GREEK YOGURT VANILLA POUND CAKE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
4.8/5 (16)Total Time 1 hr 10 minsCategory Breakfast, Dessert, Side DishCalories 2593 per serving
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each. Stir in the vanilla and Greek yogurt.
GREEK YOGURT LEMON POUND CAKE - AMY'S HEALTHY BAKING
From amyshealthybaking.com
2.6/5 (10)
RECIPE FOR GREEK YOGURT CAKE - GREEK BOSTON
From greekboston.com
DISCOVERNET | RECIPES THAT USE GREEK YOGURT AS THE SECRET ...
From discovernet.io
GREEK YOGURT LEMON POUND CAKE - VOSKOS
From voskos.com
GREEK YOGURT POUND CAKE | YOGURT RECIPES, POUND CAKE, FOOD
From pinterest.ca
CHOCOLATE YOGURT CAKE - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
YOGURT POUND CAKE | TASTYCOOKERY
From tastycookery.com
15 YOGURT CAKE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST VANILLA YOGURT POUND CAKE RECIPES | YUMMLY
From yummly.com
VANILLA POUND CAKE - OIKOSYOGURT
From oikosyogurt.com
GREEK YOGURT POUND CAKE – A DASH OF SOUL
From adashofsoul.com
GREEK YOGURT CAKE - FOOD GAL
From foodgal.com
SIMPLE YOGURT CAKE RECIPE: HOW TO MAKE YOGURT POUND …
From masterclass.com
GREEK YOGURT POUND CAKE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GREEK YOGURT CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
STRAWBERRY YOGURT POUND CAKE WITH A SWEET STRAWBERRY GLAZE
From crayonsandcravings.com
BLUEBERRY POUND CAKE WITH GREEK YOGURT SAUCE
From loovfood.com
GREEK YOGURT POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON AND GREEK YOGURT POUND CAKE - COOKING WITH MICHELE®
From cookingwithmichele.com
YOGURT CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LEMON-LIME POUND CAKE PARFAITS WITH RAINBOW FRUIT - FOODLETS
From foodlets.com
POUND CAKE RECIPE USING GREEK YOGURT - CREATE THE MOST ...
From recipeshappy.com
LEMON LAVENDER GREEK YOGURT POUND CAKE - BAKE YOUR DAY
From bakeyourday.net
LEMON GREEK YOGURT POUND CAKE - THE BAKER CHICK
From thebakerchick.com
GREEK YOGURT CHOCOLATE CAKE - GIMME SOME OVEN
From gimmesomeoven.com
FOODAHEAD.COM
From foodahead.com
BLUEBERRY GREEK YOGURT BREAKFAST CAKE WITH INSTANT POT ...
From madhavafoods.com
GREEK YOGURT POUND CAKE - FOOD NEWS
From foodnewsnews.com
OUR VANILLA YOGURT POUND CAKE RECIPE I OIKOS
From oikos.ca
[HOMEMADE] GREEK YOGURT POUND CAKE! : FOOD
From reddit.com
HEALTHY GREEK YOGURT LEMON POPPYSEED POUND CAKE | THE ...
From therecipecritic.com
YOGURT BERRY TRIFLE - OIKOSYOGURT
From oikosyogurt.com
GREEK YOGURT POUND CAKE E - SANDOSTATIN
From us.sandostatin.com
HEALTHY GREEK YOGURT RASPBERRY ALMOND POUND CAKE | AMY'S ...
From amyshealthybaking.com
GREEK YOGURT POUND CAKE - WAKE FOREST BAPTIST HEALTH
From wakehealth.edu
LEMON YOGURT POUND CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
EASY YOGURT LOAF CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
YOGURT RASPBERRY POUND CAKE — AMY'S HEALTHY BAKING - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love