FILLED YOGURT CAKE WITH LEMON OUZO SYRUP
This cake is unlike any cake you will ever try. It looks great when you cut into it, and it tastes even better. The syrup makes the cake really moist and flavorful! You can keep this cake for several days covered at room temperature! Dont let the number of steps scare you. It goes quickly. There are just a lot of steps so you understand better :) This cake is totally worth it!!!
Provided by love4culinary
Categories Dessert
Time 1h45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Grease and flour a 10 inch springform pan.
- Combine all ingredients for the filling and set aside.
- For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
- Beat in the egg yolks one at a time.
- Next mix in your yogurt and zest.
- In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
- In another bowl, beat egg whites until stiff peaks form.
- Whisk half of your whites into the batter, and then fold in the other half.
- Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
- Next sprinkle the filling evenly over the batter.
- Then pour the remaining batter over the filling.
- Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
- When it is done, take the cake out and the pan on a wire rack to cool.
- To prepare the sauce, place all ingredients in a saucepan.
- Turn burner to high heat and bring mixture to a boil.
- Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
- Allow mixture to cool.
- When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
- If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
- With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
- Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
- Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.
Nutrition Facts : Calories 313.8, Fat 14, SaturatedFat 6.8, Cholesterol 109, Sodium 160.6, Carbohydrate 45.2, Fiber 1.4, Sugar 40.1, Protein 4.4
LEMON POUND CAKE WITH LEMON SYRUP
Make and share this Lemon Pound Cake with Lemon Syrup recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Beat the sugar and butter together until light and fluffy.
- Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
- Add the flour, baking soda, and nutmeg and beat until smooth.
- Pour into a greased and floured loaf pan.
- Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Spoon the warm lemon syrup over the cake, allowing it to soak in.
- Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
- Cool slightly before pouring over cake.
Nutrition Facts : Calories 435.2, Fat 17.9, SaturatedFat 11.1, Cholesterol 43.1, Sodium 275.8, Carbohydrate 63.2, Fiber 1.1, Sugar 31.7, Protein 6.5
CLASSIC YOGURT CAKE
This is a very classic, reliable, yogurt cake, great for company and enjoyed by everyone who has tried it. It is very tender and moist, and has a delicate flavor enhanced with lemon zest. Great with coffee or tea! Refrigerate leftover cake.
Provided by yogini22
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a metal loaf pan with butter.
- Whisk sugar and lemon zest together in a large bowl. Whisk in yogurt, eggs, oil, and vanilla extract until well blended.
- Mix flour, baking powder, and salt together in a separate bowl. Whisk into the yogurt mixture until just blended. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert cake onto a cooling rack and cool completely.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 45.6 g, Cholesterol 72.9 mg, Fat 12.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 1.9 g, Sodium 319 mg, Sugar 27.4 g
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