Lemon Yogurt Pound Cake With Lemon Glaze 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.

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.

LEMON YOGURT POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside.
• In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)

LEMON POUND CAKE WITH CHAMBORD GLAZE

Steps:

• Preheat oven to 350°.
• Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Add rind, 1/4 cup juice, and vanilla; beat until combined.
• Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
• Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack.
• Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
• Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
• GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
• Drizzle slowly over warm cake.
• Cool completely.

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Steps:

• To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
• Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
• Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
• Alternately add flour mixture and yogurt to egg mixture until combined.
• Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
• To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
• Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.