Lime Yogurt Cake 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.

LIME YOGURT CAKE

Lime Yogurt Cake image

This is a very moist lime yogurt cake.

Provided by Kathy

Categories Desserts Cakes Poke Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

cooking spray with flour
1 cup white sugar
½ cup butter, softened
3 eggs
1 cup plain whole-milk yogurt
2 tablespoons lime juice
2 limes, zested
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup white sugar
⅓ cup lime juice
1 cup powdered sugar
1 tablespoon lime juice
1 tablespoon water, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 48.4 g, Cholesterol 68.1 mg, Fat 9.4 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 265.3 mg, Sugar 34.4 g

LIME YOGURT CAKE

Lime Yogurt Cake image

Make and share this Lime Yogurt Cake recipe from Food.com.

Provided by LibraChick93093

Categories Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 1/3 granulated sugar
3 eggs
2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup lime juice
1 cup powdered sugar
2 tablespoons lime 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(or 3 mini pans).
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime 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 (about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime 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 lime-sugar mixture over the cake and allow it to soak inches Cool.
For the glaze, combine the powdered sugar and lemon juice and pour over the cake when completely cooled.

Nutrition Facts : Calories 314.4, Fat 16.6, SaturatedFat 3, Cholesterol 73.7, Sodium 277.9, Carbohydrate 35.9, Fiber 0.7, Sugar 16.5, Protein 5.9

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