Lemon Yogurt Cake From The Barefoot Contessa Recipe 415 Food

BAREFOOT CONTESSA'S LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350°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 the lemon syrup 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 syrup over the cake and allow it to soak inches Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

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.

LEMON YOGURT CAKE FROM THE BAREFOOT CONTESSA RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). 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.

HONEY LEMON YOGURT CAKE

Steps:

• Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
• Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
• Remove lemon peel and stir in the lemon juice.
• Set pan aside to cool.
• Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
• Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
• Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
• Add remaining butter and yogurt cheese.
• Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
• In another bowl: Beat the egg whites until stiff.
• Add 1/3 to the yogurt batter and gently fold inches
• Carefully fold remaining whites into batter.
• Spread into cake pan and bake for 35 minutes.
• Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.

LEMON YOGURT CAKE (INA GARTEN)

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 inches Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON-YOGURT CAKE WITH LEMON GLAZE

Steps:

• Pre-heat oven to 350°F Grease and flour bunt pan.
• In a large bowl, beat butter until fluffy. Slowly beat in sugar.
• Add eggs, one at a time.
• Add lemon juice and zest; mix well.
• In a separate bowl, combine dry ingredients.
• Fold in dry ingredients into egg and butter mixture. Mix just until blended.
• Fold in yogurt last.
• Bake for 40 minutes or until done.
• Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.