Lime Yogurt Cake Food

NO-BAKE KEY LIME YOGURT PIE

Steps:

• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

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.

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.

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!

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.

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 margarine or butter and dust with flour.
• In an electric mixer, beat on medium speed the sugar and the softened butter. Add the eggs and beat until obtain a homogeneous and creamy mixture. Pour the yogurt and mix for 1 minute until it's nicely incorporated. Add the flour and the baking powder and beat until obtain a creamy mixture.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold onto a plate. Let cool completely, garnish with powdered sugar and serve.

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.

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.

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.

MOIST LEMON YOGURT CAKE (FLUFFY AND EASY)

Steps:

• Spray a round cake pan with baking spray, set aside*
• Sift together flour, baking powder, salt in a large bowl.
• Whisk together, yogurt, sugar, and eggs, to form a batter.
• Add oil, lemon juice, lemon zest and whisk again to form a frothy batter.
• Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
• Pour the batter into prepared pan.
• Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
• Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• Once the cake has completely cooled, sprinkle with powdered sugar.
• Serve fresh and enjoy the Moist Lemon Yogurt Cake (Fluffy and Easy) with your friends n family.

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.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 325. Butter a 9-inch round cake pan, line the bottom with a round of parchment and lightly butter the parchment. Set aside.
• In a small bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• Place the 1 cup sugar in a stand mixer and zest your lemons into the sugar. Beat for a minute or two, which will allow the lemon zest to release it's oils into the sugar and bring out a more lemony flavor to the cake. Add in the softened butter and beat on high speed for 2-3 minutes until soft and creamy.
• Add the eggs, one at a time into the butter mixture, scraping after each addition. It really helps here if your eggs are room temperature (see note). Add in the vanilla, scrape the bowl again, and beat to combine.
• Add half of the flour to the mixer and combine on low speed. Add all of the yogurt, and mix again until incorporated. Add the remaining flour and mix until just combined. Don't overmix the batter. Pour into your prepared pan and place in the oven. Bake about 35 minutes (it could take a little longer), until the cake is nicely browned, it has pulled away from the sides slightly, and the top feels firm to the touch.
• Let the cake cool in the pan on a rack for 10 minutes. Meanwhile, combine the lemon juice and remaining 1/2 cup sugar in a small saucepan. Warm until the sugar is just dissolved. Using a skewer, poke holes around the cake evenly. Spoon the lemon syrup over the cake evenly and let the cake continue to cool in the pan.
• Once the cake is cooled, remove it to a serving plate. Top with berries, dust with powdered sugar if desired, and serve with whipped cream.

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.

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!

YOGURT CAKE

Steps:

• Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
• Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
• Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
• Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
• Let the cake cool then remove from pan, slice and serve.

YOGURT CAKE

Steps:

• Preheat the oven, arrange rack, and grease baking dish: Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Grease a 9x5-inch or 8 1/2 x 4 1/2-inch loaf pan lightly with olive oil and line it with parchment paper , leaving about a 1-inch overhang on the long sides, to make a sling.
• Combine the wet ingredients: Crack the eggs into a large bowl, add the sugar, and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, oil, and vanilla extract.
• Add the dry ingredients: To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
• Transfer to prepared pan and bake: Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.
• Cool the cake: Transfer the pan to a cooling rack and let cool for 10 minutes before using the parchment paper sling to lift the cake out of the pan and onto the cooling rack to cool completely.
• Serve: Dust with powdered sugar, if desired, before slicing and serving.

TART LIME YOGURT

Steps:

• Preheat oven to 375°F (175°C).In a small bowl, whisk one egg yolk.Brush the bottom and sides of the pie shell with the egg yolk.Bake at 375°F (175°C) for 5 minutes.Remove from the oven and let cool to room temperature.Raise oven temperature to 400°F (205°C).In a large bowl, place the three remaining egg yolks, Greek yogurt, lime zest and juice, maple syrup and corn starch.Using a hand mixer, blend on medium for 1-2 minutes or until the mixture is smooth.Pour the yogurt and egg mixture into the cool pie shell.Bake at 400°F (205°C) for about 35 minutes or until the preparation looks firm.If the Graham crust starts to get too golden in the oven, cover with alumium foil (make sure not to cover the lime preparation with alminum foil).Let cool in he fridge.Take out 30 minutes before serving and garnish with toasted coconut and mint leaves.

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!