Olive Oil Bundt Cake With Greek Yogurt And Lemon Food
OLIVE OIL BUNDT CAKE WITH GREEK YOGURT AND LEMON
Steps:
- Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- In a large bowl, cream together the olive oil, sugar, eggs, vanilla, lemon juice and zest until well combined. Add in the yogurt and flour and mix until well combined.
- Pour the batter into to prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
- To make the glaze, whisk together the honey, lemon juice, milk, and zest until well combined. Add in the powdered sugar and mix to combine. Drizzle over the cooled cake.
Nutrition Facts : Calories 373 kcal, ServingSize 1 serving
MEYER LEMON-YOGURT CAKE
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 8-inch Bundt
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
- In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
- Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
- Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
- In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
- Spoon topping over cake and top with drained lemon slices.
Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g
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