Lemony Yogurt Pound Cake Food
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.
BAREFOOT CONTESSA'S LEMON YOGURT CAKE
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
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
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
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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- Spray or butter a standard loaf pan. Line with parchment paper, if desired. Preheat oven to 350°F (175°C).
- To the bowl of a stand mixer, add the butter, sugar and lemon zest. Beat at high speed with the paddle attachment until butter is pale and fluffy (about 5 minutes). Add eggs, one at a time, beating until incorporated.
- In a small bowl, whisk together yogurt, lemon juice and vanilla. In another small bowl, whisk together flour, baking powder, baking soda and salt.
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- Preheat oven to 325°F (162°C). Generously butter and flour a 12-cup bundt pan; chill in the refrigerator while you prepare the batter.
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