Lemon Yogurt Cake With Blueberries Recipes

LEMON YOGURT CAKE

Lemon Yogurt Cake image

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

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

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.

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Blueberry Yogurt Cake With Lemon Glaze image

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

Ingredients

cake
1 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grapeseed oil
2 tablespoons Cointreau liqueur (optional)
1 teaspoon vanilla extract
2 large eggs, at room temperature
7 ounces low-fat Greek yogurt
2/3 cup blueberries
glaze
3 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon Cointreau liqueur (optional)

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 CAKE

Blueberry cake image

Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

Provided by Moje Gotowanie team

Categories Dessert

Time 1h

Number Of Ingredients 10

Ingredients

1 tsp butter
400g frozen blueberries
335g flour, plus a spoonful for berries
275g caster sugar
2 eggs
165ml vegetable oil
2 tbsp lemon zest
65ml lemon juice
250ml thick natural yogurt
4 tsp baking powder

Steps:

Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

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