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.
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
YOGURT SHEET CAKE
originally from Gourmet, found on "under the high chair" - http://www.underthehighchair.com/2010/07/yogurt-sheet-cake-with-berries.html
Provided by ellie3763
Categories Low Protein
Time 1h
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
- Sift together cake flour, baking powder, baking soda, and salt.
- Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes.
- Beat in eggs, 1 at a time, at medium speed.
- At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined.
- Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
- Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
- When cake is cool, stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
- Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes.
Nutrition Facts : Calories 678.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 112.4, Sodium 308.6, Carbohydrate 116.8, Fiber 0.6, Sugar 87, Protein 6.2
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
More about "yogurt sheet cake recipes"
GLAZED LEMON YOGURT SHEET CAKE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (32)Total Time 53 minsCategory Cakes/CupcakesCalories 321 per serving
- Preheat the oven to 325 degrees F. Grease a 9X13-inch baking pan with cooking spray and set aside.
- In a large bowl, combine the lemon zest and sugar and lightly rub together with your fingers until well combined (this releases the oils in the zest and amplifies lemon flavor). Whisk in the eggs, oil, applesauce, yogurt, lemon juice and vanilla; mixing well.
LEMON YOGURT SHEET CAKE WITH LEMON CURD SWISS …
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Servings 18-20Total Time 464979 hrs 33 minsEstimated Reading Time 8 mins
- Preheat the oven to 350°f /180°c. Grease and line a 9”x13” baking pan with parchment paper, extending the parchment paper over the sides slightly to form a sling.
- Place a medium heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients in the mixing bowl and whisk together.
- Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f (70˚c) on a thermometer and the sugar has dissolved.
- Transfer the buttercream to the top of the cake using a spatula, then evenly spread over the surface of the cake using an offset spatula, creating swoops as desired. Finish with sprinkles as desired.
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- Chocolate Yogurt Cake. Want something richer and more decadent than lemon cake? This chocolate yogurt cake is ideal. You’ll start with a dense but tender chocolate cake layer.
- Lemon Berry Yogurt Cake. Here’s another bright and zesty lemon cake. The difference is that this one also includes a tangy selection of mixed berries.
- Blueberry Greek Yogurt Cake. This ten-ingredient cake is a must-try for anyone who loves blueberries. It’s only lightly sweet but has plenty of tart tanginess.
- Fresh Strawberry Bundt Cake. Strawberry bundt cake is moist and spongy with a sticky, sweetly tart lemon glaze. It balances the line between sweet and tangy perfectly.
- Yogurt Banana Chocolate Cake. I adore the combination of bananas and chocolate. They’re two of my favorite flavors, and this cake harnesses them flawlessly.
- Easy Yogurt Cake. Easy yogurt cake is a simple, fluffy cake. However, you can tweak its taste by swapping out different yogurt flavors. Want a strawberry cake?
- Greek Yogurt Coffee Cake. Everything about this yogurt coffee cake is on point. You’ll love the elaborate streusel topping and the sweet vanilla glaze.
- Orange Yogurt Cake. This cake looks like a plain cake layer. Fortunately, a single bite will tell you just how wrong you are about that. It has an amazing citrusy flavor that’s out of this world.
- Cherry Yogurt Cake. This luscious, ultra-moist cake is a must-try for cherry lovers. It’s a simple yogurt cake. However, you’ll load the top down with sugared cherries.
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