Lemony Yogurt Pound Cake Food

LEMON YOGURT CAKE

Lemon Yogurt Cake image

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

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

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.

BAREFOOT CONTESSA'S LEMON YOGURT CAKE

Barefoot Contessa's Lemon Yogurt Cake image

Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!

Provided by Raquel Grinnell

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

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 WITH LEMON GLAZE

Lemon-Yogurt Cake With Lemon Glaze image

A very moist cake with a lot of lemon flavor. Cake is similar to pound cake. A great cake to serve to company.

Provided by Diamondlil

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup lemon juice
2 tablespoons lemon zest
1 1/2 cups white sugar
1/2 teaspoon salt
1 cup plain yogurt

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.

Nutrition Facts : Calories 366.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 105.3, Sodium 401.1, Carbohydrate 46.9, Fiber 0.8, Sugar 26.3, Protein 5.7

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