Best 16 Lemon Yogurt Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, the lemon yogurt cake emerges as a symphony of flavors, a tantalizing treat that captivates taste buds and ignites culinary passions. Let us embark on a delectable journey, unraveling the secrets to crafting this delectable masterpiece. We will delve into the art of balancing tangy lemon zest with smooth yogurt, creating a harmonious blend of sweet and sour that dances on the palate. From selecting the finest ingredients to mastering the delicate techniques of baking, we will guide you through every step, ensuring your lemon yogurt cake becomes a culinary masterpiece that delights and impresses all who partake. So gather your ingredients, prepare your kitchen, and let us embark on this culinary adventure together.

Let's cook with our recipes!

LEMON YOGURT CAKE



Lemon Yogurt Cake image

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

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
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

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



Barefoot Contessa's Lemon Yogurt Cake image

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

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

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.

MEYER LEMON-YOGURT CAKE



Meyer Lemon-Yogurt Cake image

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

1/2 cup fruity olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup cane sugar
3 large eggs
1/2 cup low-fat Greek yogurt
2 teaspoons Meyer lemon zest
1 vanilla bean, seeds scraped (save the pod to infuse tea blends)
1/4 cup cane sugar
1/2 Meyer lemon, seeds removed, thinly sliced
1 cup sifted confectioners' sugar
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat Greek yogurt

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

LEMON YOGURT CAKE WITH BLUEBERRIES



Lemon Yogurt Cake with Blueberries image

This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

Provided by Emily

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
4 ½ tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
2 (6 ounce) containers lemon-flavored yogurt
1 teaspoon lemon zest
2 cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
  • Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  • Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
  • Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 41.8 g, Cholesterol 67.8 mg, Fat 9.5 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 264.8 mg, Sugar 22.1 g

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



Angel Food Cake with Lemon Honey Yogurt Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h54m

Yield 12 to 16 servings

Number Of Ingredients 12

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
  • For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
  • Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

LEMON YOGURT CAKE FROM THE BAREFOOT CONTESSA RECIPE - (4.1/5)



Lemon Yogurt Cake from The Barefoot Contessa Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 13

GLAZE:
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
1 cup confectioners' sugar
2 tablespoons lemon juice, freshly squeezed

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 (Don't skip this). 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.

MEYER LEMON YOGURT BUNDT CAKE RECIPE - (4.3/5)



Meyer Lemon Yogurt Bundt Cake Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

GLAZE:
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 lemon zest, grated (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
I use non-fat Greek yogurt or low-fat yogurt with great results.

Steps:

  • Preheat the oven to 350°F. Grease an 8 1/2 X 4 1/4 X 2 1/2-inch loaf pan ). Line the bottom with parchment paper (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to flour it well (I use Baker's Joy for perfect results) 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. I always check my cakes 5 minutes before the recommended time, so I don't over bake it. Meanwhile, cook the 1/3 cup lemon juice and remaining ⅓ 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.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

LEMON YOGURT CAKE (INA GARTEN)



Lemon Yogurt Cake (Ina Garten) image

Make and share this Lemon Yogurt Cake (Ina Garten) recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain 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 fresh lemon juice
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

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 inches Cool.
  • For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE - (4.4/5)



GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 21

Cream Cheese Layer
8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
1/4 cup sugar
1 egg
1 1/2 teaspoon fresh lemon juice
Coffee Cake
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1 egg
1/2 cup Greek yogurt
zest of one lemon
1 tablespoon fresh lemon juice
Crumb Topping
1/2 cup flour
1/4 cup sugar
2 tablespoons cold cubed butter
powdered sugar for dusting

Steps:

  • Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Pour the batter into the prepared baking dish and smooth it out to the edges. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer. Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.

HONEY LEMON YOGURT CAKE



Honey Lemon Yogurt Cake image

Make and share this Honey Lemon Yogurt Cake recipe from Food.com.

Provided by Tarteausucre

Categories     Dessert

Time 1h20m

Yield 12 Slices, 12 serving(s)

Number Of Ingredients 9

2 cups honey
peel of 1 lemon
1/2 lemon, juice of, strained
3/4 cup sugar
6 tablespoons unsalted butter, melted
4 eggs, separated
2 cups flour
2 teaspoons baking powder
2 cups thick Greek yogurt

Steps:

  • Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
  • Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
  • Remove lemon peel and stir in the lemon juice.
  • Set pan aside to cool.
  • Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
  • Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
  • Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
  • Add remaining butter and yogurt cheese.
  • Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
  • In another bowl: Beat the egg whites until stiff.
  • Add 1/3 to the yogurt batter and gently fold inches
  • Carefully fold remaining whites into batter.
  • Spread into cake pan and bake for 35 minutes.
  • Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.

Nutrition Facts : Calories 372.3, Fat 7.6, SaturatedFat 4.2, Cholesterol 85.8, Sodium 87.3, Carbohydrate 75.4, Fiber 0.7, Sugar 59.1, Protein 4.5

LEMON POPPY SEED YOGURT CAKE



Lemon Poppy Seed Yogurt Cake image

Gear up for the week by baking this cake on a Sunday afternoon. You might want to play Dolly Parton's "Nine to Five" while you do. The syrup keeps this homey citrus cake moist for days, so if it manages to last until Wednesday, it will still be delicious. Alternatively, take this all-rounder to work to celebrate a colleague's birthday or farewell.

Provided by Odette Williams

Categories     dessert

Time 1h25m

Yield one 9-inch round cake

Number Of Ingredients 13

Unsalted butter, at room temperature, for greasing the pan
2 1/4 cups (290g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup (180ml) grapeseed oil or any neutral oil like canola or vegetable
1 cup (230g) plain Greek full-fat yogurt
Finely grated zest of 1 large lemon
1/3 cup (80ml) freshly squeezed lemon juice
1 cup (200g) granulated sugar
2 tablespoons poppy seeds
1/3 cup (80ml) freshly squeezed lemon or lime juice
1/2 cup (50g) granulated sugar

Steps:

  • For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper. Line the sides of the pan with a strip of parchment paper that rises above the edge of the pan. Grease the paper.
  • Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
  • In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
  • Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Fold in the poppy seeds.
  • Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Cover the top with tinfoil after 30 minutes if it's browning too quickly or turn the oven down slightly.
  • For the citrus syrup: While the cake is baking, make the citrus syrup. In a heavy saucepan over low heat, stir the juice and sugar together until the sugar has dissolved. (The longer the syrup simmers, the more it will reduce and thicken.) For a syrup that really soaks into the cake, keep it reasonably runny. Stir the mixture often to make sure it doesn't smoke or burn.
  • Remove the cake from the oven and let it stand for 5 to 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Turn out the cake onto a wire rack set over a baking sheet or dinner plate to catch any drips when you add the syrup.
  • Poke holes about an inch apart in the top of the cake with a skewer and slowly spoon the syrup over the top of the cake, gradually letting it soak in.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE image

Categories     Citrus

Number Of Ingredients 15

Cake:
12 egg whites, at room temperature
¼ teaspoon fine sea salt
1 ¼ teaspoons cream of tartar
1 teaspoon pure vanilla extract
½ teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 ½ cups powdered sugar
1 cup cake flour
Fresh mint sprigs
Sauce:
1 cup plain yogurt
¼ cup honey
1 tablespoon lemon juice
Special equipment: a 10-inch nonstick angel food cake pan

Steps:

  • Directions For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour. For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher. Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs Source: Giada

LEMON POPPY SEED YOGURT CAKE



Lemon Poppy Seed Yogurt Cake image

Make and share this Lemon Poppy Seed Yogurt Cake recipe from Food.com.

Provided by cynthiawong

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 egg
1 egg white
1 cup low-fat plain yogurt
1 cup sugar
1/3 cup vegetable oil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon poppy seed

Steps:

  • Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
  • In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
  • In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
  • Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
  • Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  • Let stand for ten minutes, and transfer onto a rack to cool.

LEMON YOGURT CAKE



LEMON YOGURT CAKE image

Categories     Cake     Dessert     Bake     Yogurt

Yield 10 servings

Number Of Ingredients 13

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

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. I made my glaze a bit too thin, so it mostly just seeped into the cake. Delicious, yes....but no fun to look at. Candy lemon slices Ingredients 1 large lemon 1 cup sugar Directions Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 10-12 paper-thin slices; discard seeds and ends of rind. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

INSTANT POT LEMON YOGURT CAKE RECIPE - (4/5)



Instant Pot Lemon Yogurt Cake Recipe - (4/5) image

Provided by lindaauman

Number Of Ingredients 14

CAKE:
1 cup sugar
1/2 cup butter, melted
2 eggs
​1/4 cup plain yogurt
​1/4 cup lemon juice, about 2 lemons
​1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
​1 teaspoon vanilla extract
​1 1/2 teaspoons lemon zest (zest before juicing your lemons)
LEMON GLAZE:
1 cup confectioners sugar
​2 tablespoons lemon juice, about 1/2 a lemon

Steps:

  • Zest lemons and juice lemons. Set aside. Butter and flour your pan. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan. Place 1 cup of water and trivet in the Instant Pot®. Make a foil sling by tearing off a 15-inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the ​​Instant Pot®. Use the foil sling to lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to manual, high pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.

Tips:

  • Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother batter.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a light hand when measuring the flour: Too much flour can make the cake dry.
  • Bake the cake until a toothpick inserted into the center comes out clean: Overbaking can make the cake dry.
  • Let the cake cool completely before frosting: This will help the frosting set properly.

Conclusion:

Lemon yogurt cake is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a lemon yogurt cake that is sure to impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #south-west-pacific     #desserts     #australian     #easy     #beginner-cook     #picnic     #cakes     #oamc-freezer-make-ahead     #inexpensive     #new-zealand     #to-go     #number-of-servings

Related Topics