Yogurt Lemon Nut Cake Recipes

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.

Steps:

• In a bowl, mix together the first 3 ingredients; stirring well.
• Sprinkle in a greased and floured 10-inch tube pan; set aside.
• Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
• Add eggs one at a time; beat well after each addition.
• In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
• Stir in 2 teaspoons lemon rind and vanilla.
• Pour batter into prepared tube pan.
• Bake in a 350° oven for 50 minutes or until pick comes out clean.
• Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
• In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
• Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.