Lime Yogurt Cake 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.

KEY LIME YOGURT ICE BOX CAKE

Steps:

• In the bowl of a standing mixer, or large mixing bowl with a hand mixer, beat the cream cheese for one minute.
• Add both containers of yogurt and combine.
• Add lime zest and lime juice.
• Mix until well blended.
• Fold in 8 oz. container of cool whip.
• Make sure all ingredients are combined well.

EASY LIME CAKE

Steps:

• 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
• 2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
• 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
• 4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl. Once combined, spoon over bundt cake. If desired garnish with additional lime peel. Enjoy!

MINI LIME YOGHURT LOAF CAKES

Steps:

• Preheat the oven to 180C/350F/gas mark 4. Grease an 8 hole mini loaf tin pan and line each section with a strip of greaseproof paper.
• Whisk together the eggs and sugar with an electric mixer for 5-8 minutes until pale, thick and at least doubled in volume. The beaters should leave a trail that disappears after a second or two when they are lifted from the bowl. Whisk in the lime zest.
• Mix together the flour, almonds and baking powder; gradually fold this mixture in to the eggs, alternating with the melted butter and yoghurt, until it has all been combined, be very gentle.
• Divide the batter between the tins (I like to use an ice cream scoop), there will be enough mixture to make 6-8, depending on the size of your tin.
• Bake for about 20 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• While the cakes are baking make the syrup. Combine the lime juice, sugar and water in a small saucepan and bring up to the boil, simmer for a few minutes until syrupy, Remove from the heat and as soon as the cakes come out of the oven, brush each one generously with the syrup. Give each cake several coats of the syrup, allowing each one to soak in before adding the next, until you have used all of the syrup.
• Allow the cakes to cool in the tins for about 5 minutes, then turn them out onto a wire rack to cool completely.
• To make the icing, place the yoghurt in a bowl and sift in the icing sugar, stir until smooth. It should be thick but pourable, add a little more icing sugar if it is too thin, or a little more yoghurt if too thick.
• Stir together the lime zest and granulated sugar.
• Spread a generous spoonful of the icing over the top of each cake, allowing it to drip over the sides. Sprinkle over a little of the sugared zest to finish.
• Keep in an airtight container.

LIME POUND CAKE W/ FRESH LIME GLAZE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour a bundt pan. Set aside.
• In a medium bowl sift together flour, salt and baking powder. Set aside.
• In a large bowl cream together shortening, butter and sugar.
• Beat in eggs one at a time until batter is fluffy.
• In a small bowl, mix together buttermilk and lime yogurt.
• Alternate adding the buttermilk yogurt mix and the dry mixture into the wet batter.
• Mix in vanilla extract, lime juice, and lime zest until well combined.
• Spoon batter into prepared pan.
• Bake for 1 hour and 15-20 minutes. (I check the center edges with a wooden skewer to make sure it is completely done)
• Let cake cool before gently removing from the pan.
• When cake has cooled completely drizzle with glaze.
• To make the glaze, mix together powdered sugar and enough lime juice to create a thick, yet pourable consistency (think Elmer's glue) Stir in lime zest.
• Serve cake garnished with lime slices, a sprinkling of lime zest, and vanilla ice cream or whipped cream.

LIME YOGURT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust with some flour.
• In an electric mixer, beat on medium speed the sugar and the butter. Add the eggs and the lime zest and beat until a creamy mixture. Add the yogurt, lime juice and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a quite creamy mixture.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
• Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.

LIME YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
• Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
• Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
• Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

LIME 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(or 3 mini pans).
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime 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 (about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lime 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 lime-sugar mixture over the cake and allow it to soak inches Cool.
• For the glaze, combine the powdered sugar and lemon juice and pour over the cake when completely cooled.

LIME YOGURT POUND CAKE

Steps:

• Preheat the oven to 325 F. If you are using loaf pans, you may grease them here, line with parchment paper, and set aside.
• In a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter, sugar, and lime zest on medium speed until light and fluffy.
• Pour in the lime juice and stir until completely incorporated.
• Add the eggs, one at a time, scraping the bowl after each addition.
• In another bowl, sift together the flour, salt, baking soda, and baking powder.
• Add 1/3 of the flour mixture to the butter, then half the yogurt. Repeat. End with the final 1/3 of the flour mixture. Stir until just combined.
• Prepare your bundt pan by greasing and flouring, then pour in your batter.
• Bake for 50-55 minutes until a tester inserted in the center of the cake comes out clean. Loaf pans will bake in about 25 minutes.
• Remove the cake from the oven. If baking in a bundt pan, cover with a clean cotton towel and allow to rest 10 minutes in the pan. After the resting time, remove the towel. Gently jiggle the pan to help loosen the cake, then top with a cooling rack or your cake platter. Invert the pan to loosen the cake (see notes). Loaves should also rest 10 minutes before removing from the pans.
• While the cake is cooling, prepare your glaze. In a small mixing bowl, whisk together the sifted powdered sugar and 2 tablespoons of the lime juice. Add additional as needed to get the glaze to a thick pouring consistency. Pour over cooled or just slightly warm pound cake and allow to set.
• Enjoy!

LEMON-LIME POUND CAKE PARFAITS WITH RAINBOW FRUIT

Steps:

• Preheat the oven to 350 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
• Place the thawed spinach right on two paper towels or a thin kitchen towel. Wring the towel until that spinach gives up all its juices. (There will be more than you think!)
• Combine spinach, yogurt, milk, olive oil and vanilla in a food processor. Puree about 30 seconds, until the spinach pieces become really small but don't worry if you can still see actual pieces. Along with the lime zest, that's what'll make the cake green.
• Add the eggs, one at a time. Pulsing in between each one.
• In a large mixing bowl, combine the sugar and zest. Use your hands to massage the sugar so the oils of the zest really start working.
• Add the spinach batter from the food processor and stir.
• Then set a sifter over the top of your mixing bowl. Pour in the flour, baking powder and salt. Sift over the spinach batter then lightly stir until JUST incorporated.
• Bake at 350 degrees F for 50 minutes.

DELICIOUS LEMON LIME LOAF

Steps:

• Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
• In a large bowl, cream the butter and sugar. Add the eggs and yogurt, lemon and lime zest, and lemon and lime juice and beat until everything is thoroughly mixed, about 30 seconds.
• In a medium-sized bowl, whisk the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
• Pour the batter into the loaf pan and bake in for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.

LEMON LIME YOGURT CAKE

Steps:

• Preheat the oven to 350°F. Spray an 8" round pan or a small tube pan with nonstick baking spray with flour. I have several pans that I like to use for this cake that look like decorative bundt pans only shorter. A bundt pan would probably work as well.
• In the bowl of a stand mixer, combine lemon and lime zest and sugar. Rub the sugar and zest together with your fingers until the sugar becomes really fragrant. Add yogurt and eggs, and beat until combined. In a small bowl, combine flour, baking powder, and salt. Add dry ingredients to the mixer and beat until combined. Add oil and mix until the batter is smooth. Pour batter into the prepared pan, and bake 35-40 minutes until a toothpick poked into the middle of the cake comes out clean.
• Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Glaze when completely cooled.
• To make the glaze, combine powdered sugar and citrus juice in a small bowl and whisk until smooth. Pour over cooled cake and allow glaze to set before slicing and serving. I usually only do one layer of glaze, but decided to get crazy this time and do two layers. The first layer is thinner and soaks into the cake quite a bit. The second layer of glaze is quite a bit thicker, and holds its shape and opacity more on the cake. Feel free to do both glazes or just one. You really can't go wrong either way!

LIME YOGURT CAKE WITH ROSEWATER AND PISTACHIOS

Steps:

• Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.
• Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.
• In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.
• To make the syrup: In a small saucepan, boil half a cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste. With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries.