Lemon Yogurt Cake Recipes

LEMON YOGURT CAKE

Steps:

• Arrange oven rack, preheat the oven, prepare Bundt pan: Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Generously coat a 12-cup Bundt pan with olive oil. Dust with 2 tablespoons of the flour and tap out any excess; set aside.
• Mix sugar and lemon zest together: Place the sugar and lemon zest in a large bowl and rub together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds.
• Add wet ingredients to the sugar: Crack the eggs into the bowl with the sugar and lemon zest and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, olive oil, and vanilla extract.
• Add the dry ingredients: To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
• Transfer to prepared pan and bake: Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.
• Cool the cake and release from Bundt pan: Cool on a wire rack for 15 minutes. Carefully flip it out of the pan onto a wire rack. Cool completely before glazing.
• Make the glaze, drizzle and serve: Whisk together the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cooled cake and sprinkle the top with lemon zest, if desired. Let stand for at least 10 minutes to allow the glaze to set before slicing and serving.

LEMON YOGHURT CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 12 1/2 cup bundt or tube tin.
• Cream the butter and sugar together until nice and creamy.
• Add the egg yolks one at a time and beat well after each one is added.
• Add the lemon rind and juice and yoghurt and stir.
• Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
• In another bowl beat the egg whites and salt till they form stiff peaks.
• Now gently fold the dry ingr.
• into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
• Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
• Leave in the tin itself to cool for around 15 minutes.
• Then turn it out and cool on a rack.
• Glaze: Sift the icing sugar into a bowl.
• Add the lemon juice and mix to stir well.
• Add a little yoghurt at a time just enough to make a smooth mix.
• Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

YOGURT CAKE

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.