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Thread: Lemon Yogurt Cake request and recipe

  1. #1
    sf Guest

    Default Lemon Yogurt Cake request and recipe


    I have Greek yogurt and Meyer lemons; lemon yogurt cake on the brain
    and lots of recipes to choose from. I'm leaning toward Ina Garten's.
    Do you have a favorite lemon yogurt cake recipe to post? I want to
    make something that's as light as possible and super lemony. TIA!


    Lemon Yogurt Cake
    2006, Barefoot Contessa at Home, All Rights Reserved

    1 loaf


    Prep Time: 20 min Inactive Prep Time: 10 min
    Cook Time: 50 min Level: Easy

    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

    For the glaze:

    1 cup confectioners' sugar
    2 tablespoons freshly squeezed lemon juice


    Directions

    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.


    --

    Today's mighty oak is just yesterday's nut that held its ground.

  2. #2
    Kris Guest

    Default Re: Lemon Yogurt Cake request and recipe

    On Jan 22, 6:26*pm, sf <s...@geemail.com> wrote:
    > I have Greek yogurt and Meyer lemons; lemon yogurt cake on the brain
    > and lots of recipes to choose from. *I'm leaning toward Ina Garten's.
    > Do you have a favorite lemon yogurt cake recipe to post? *I want to
    > make something that's as light as possible and super lemony. *TIA!
    >
    > Lemon Yogurt Cake
    > 2006, Barefoot Contessa at Home, All Rights Reserved
    >
    > 1 loaf
    >
    > Prep Time: * 20 min * * Inactive Prep Time: * 10 min * * * *
    > Cook Time: * *50 min * *Level: * *Easy
    >
    > 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
    >
    > For the glaze:
    >
    > 1 cup confectioners' sugar
    > 2 tablespoons freshly squeezed lemon juice
    >
    > Directions
    >
    > 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.
    >
    > --
    >
    > Today's mighty oak is just yesterday's nut that held its ground.


    When I saw your post I imediately thought of Ina's recipe. I've never
    made it, but I've never had a recipe of hers that was a flop (and
    that's unusual!)

    Kris, who wishes she had Meyer lemons....

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