Best 3 Lemony Yogurt Pound Cake Recipes
Welcome to the world of delectable desserts, where the lemony yogurt pound cake stands out as a true masterpiece. This classic recipe combines the tanginess of lemon with the richness of yogurt, resulting in a moist, flavorful cake that tantalizes your taste buds. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating this delightful treat. Get ready to indulge in the perfect balance of sweet and sour, as we embark on a culinary adventure to discover the best recipe for lemony yogurt pound cake.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON YOGURT CAKE
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
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.
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
LEMON YOGURT CAKE WITH BLUEBERRIES
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
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
Tips:
- Use room temperature ingredients: This will help the cake batter to come together smoothly and evenly.
- Cream the butter and sugar until light and fluffy: This will incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Be careful not to overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Check the cake for doneness with a toothpick: When the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This lemon yogurt pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor that is balanced by the tanginess of the yogurt. The frosting is rich and creamy, and it complements the cake perfectly. This recipe is sure to be a hit with everyone who tries it!
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