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.
GLAZED LEMON BLUEBERRY CAKE
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
- Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
- Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
- Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
- Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.
BLUEBERRY YOGURT CAKE WITH LEMON GLAZE
From Vegetarian Times March 2010. If you've ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you'll love this recipe. Nutrition facts per 1/12 slice: 205 calories, 4g protein, 7g fat (1g saturated), 31g carbs, 36mg cholesterol, 211mg sodium,
Provided by BB2011
Categories < 4 Hours
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
- Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
- Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
- Alternately add flour mixture and yogurt to egg mixture until combined.
- Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
- To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
- Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.
Nutrition Facts : Calories 200.2, Fat 7.4, SaturatedFat 1, Cholesterol 36.2, Sodium 188.2, Carbohydrate 30.5, Fiber 0.8, Sugar 17.7, Protein 3.5
BLUEBERRY YOGURT CAKE
Make and share this blueberry yogurt cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- grease and flour a bundt pan.
- toss berries with 1 tbsp flour.
- mix flour, baking powder and salt together, set aside.
- in a large bowl beat butter, beat in sugar and vanilla until creamy.
- add egg whites, beat in, beat in flour mixture, alternating with yogurt.
- fold in berries, pour into bundt pan.
- bake for 45-50 minutes until toothpick comes out clean.
- cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
- when totally cooled stir together glaze ingredients and drizzle over cake.
BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE
This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.
Provided by Shannon 24
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
- In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
- Add eggs, one at a time, beating until completely combined.
- Beat in vanilla.
- On low speed, alternate adding the flour mixture with the sour cream.
- In a separate bowl, toss blueberries, zest and remaining flour.
- Fold into batter.
- Grease and flour a 12 cup bundt pan.
- Spread batter into pan.
- Bake cake on bottom rack of oven for 60-70 minutes.
- Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
- For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
- Drizzle glaze over cake.
- Enjoy!
Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6
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