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.
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.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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 LOAF
Found this recipe in Paula Deen Magazine and it's decribed as a delicate tea bread perfect when you want a change from the usual heavy breads and rich desserts. As I love the taste of lemon and like a lighter dessert. Editor notes that as a substitute for each cup of self-rising flour, you can place 1 1/2 teaspoons baking poweder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to measure 1 cup, hmmm, neat trick.
Provided by Bonnie G 2
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
- In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
- Beat in the eggs, lemon peel and yogurt mixture; mix well.
- Add flour just until combined.
- Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
- Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.
Nutrition Facts : Calories 2688.8, Fat 111.9, SaturatedFat 64.7, Cholesterol 886.3, Sodium 4159.1, Carbohydrate 370.9, Fiber 12.1, Sugar 177.5, Protein 55.3
YOGURT LEMON LOAF
This is a delicious, moist lemon loaf made with yogurt and glazed with lemon syrup. It's quick and easy to make and my whole family loves it.
Provided by barbara
Categories Lemon Cake
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
- Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
- Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.
Nutrition Facts : Calories 335 calories, Carbohydrate 49.6 g, Cholesterol 58.3 mg, Fat 13.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 282.4 mg
LEMON BLUEBERRY YOGURT LOAF
Recipe came from sweetpeaskitchen.com. This is my favorite lemon bread recipe, it is amazing. The sauce and the glaze are the best part.
Provided by puh-leas-no-coconut
Categories Quick Breads
Time 1h20m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- Recipe Notes:.
- This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.
Nutrition Facts : Calories 462.4, Fat 16.8, SaturatedFat 3, Cholesterol 73.7, Sodium 278.4, Carbohydrate 73.8, Fiber 1.4, Sugar 52.7, Protein 6.2
More about "lemon yogurt loaf food"
BAREFOOT CONTESSA | LEMON YOGURT CAKE | RECIPES
From barefootcontessa.com
LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
LEMON YOGHURT CAKE | A SIMPLE LOAF RECIPE - CREATE …
From createbakemake.com
LEMON GREEK YOGURT LOAF CAKE - BEAUTIFUL EATS & THINGS
From beautifuleatsandthings.com
LEMON YOGURT CAKE - JO COOKS
From jocooks.com
LEMON BLUEBERRY YOGURT LOAF - JO COOKS
From jocooks.com
RASPBERRY, LEMON AND YOGHURT TEA LOAF RECIPE
From lovefood.com
SKINNY LEMON AND YOGURT LOAF - SLENDERBERRY
From slenderberry.com
SMALL BATCH SUNDAYS: FRENCH YOGURT LEMON LOAF CAKE
From iamafoodblog.com
GREEK YOGURT LEMON BREAD – MODERN HONEY
From modernhoney.com
LEMON YOGURT POPPY SEED BREAD | VALERIE'S KITCHEN
From fromvalerieskitchen.com
LEMON YOGURT CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRY LEMON YOGURT QUICK BREAD - YAY! FOR FOOD
From yayforfood.com
LEMON YOGURT BREAD | MEL'S KITCHEN CAFE
From melskitchencafe.com
LEMON & YOGHURT LOAF - BAKE PLAY SMILE
From bakeplaysmile.com
LEMON YOGURT LOAF - THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON YOGURT LOAF - ACROPOLIS ORGANICS
From acropolisorganics.com
FRENCH LEMON YOGURT CAKE - CAROLINE'S COOKING
From carolinescooking.com
LEMON-LAVENDER YOGURT LOAF | RECIPE | KITCHEN STORIES
From kitchenstories.com
LEMON YOGURT LOAF CAKE – FOOD NEWS HUBB
From foodnewshubb.com
LEMON YOGURT LOAF RECIPE | RECIPELAND
From recipeland.com
LEMON YOGHURT LOAF CAKE RECIPE - YEAH FOODIE
From yeahfoodie.com
LEMON YOGURT POUND CAKE | EASY AND MOIST WITH LOTS OF LEMON …
From cookbooksonrepeat.com
BEST LEMON LOAF CAKE WITH YOGURT - THE WEARY CHEF
From wearychef.com
GLAZED GREEK YOGURT LEMON QUICK BREAD - APAIGEOFPOSITIVITY
From apaigeofpositivity.com
LEMON YOGURT LOAF CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
LEMON POPPYSEED LOAF WITH YOGURT GLAZE - WHAT'S GABY COOKING
From whatsgabycooking.com
LEMON YOGURT LOAF - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
LEMON YOGURT POPPYSEED OLIVE OIL LOAF - LCBO
From lcbo.com
LEMON-BLUEBERRY YOGURT LOAF CAKE RECIPE - FOOD & WINE
From foodandwine.com
GREEK GODS YOGURT LEMON LOAF – THE GREEK GODS YOGURT
From greekgodsyogurt.com
LEMON YOGURT CAKE WITH OLIVE OIL - BAKING WITH BUTTER
From bakingwithbutter.com
LOAF CAKE LEMON, YOGURT AND RASPBERRIES
From healthylittlecravings.com
GREEK YOGURT LEMON LOAF - CHOOSING BALANCE
From peychoosingbalance.com
HOMEMADE LEMON YOGURT LOAF CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
LEMON POPPY SEED FRENCH YOGURT LOAF - PARDON YOUR FRENCH
From pardonyourfrench.com
HONEY LEMON YOGURT LOAF – THE FOOD HOOVER
From thefoodhoover.com
LEMON YOGURT CAKE (GLUTEN-FREE) - REAL GREEK RECIPES
From realgreekrecipes.com
SIMPLE LEMON YOGURT LOAF CAKE - SIMPLE PARTY FOOD
From simplepartyfood.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