EASY STRAWBERRY YOGURT CAKE
Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.
Provided by Nevine
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 g
LIME-MINT POUND CAKE WITH STRAWBERRY FILLING
This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 15
Steps:
- Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
- Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 429 calories, Carbohydrate 56.3 g, Cholesterol 137.4 mg, Fat 19.9 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 219.3 mg, Sugar 29.8 g
STRAWBERRY YOGURT POUND CAKE
This pound cake doesn't use the traditional pound of butter, it only uses half a cup! But you can definitely taste the butter in it, it's delicious and moist. Top with fruit, use in a trifle, or just have a plain slice with coffee.
Provided by ciao4293
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°.
- In a medium bowl, stir together the flour, the baking powder and salt, set aside.
- In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
- Beat in the eggs,the yogurt and extract until well blended.
- Reduce mixer speed to low.
- Add the flour mixture, 1/2 cup at a time, beating just until blended.
- Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake in about 70 minutes,until cake tester inserted near center comes out clean.
- Cool on wire rack for 10 minutes.
- Remove from pan and cool completely.
Nutrition Facts : Calories 360.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 124.6, Sodium 383.4, Carbohydrate 51.4, Fiber 0.8, Sugar 26.8, Protein 7.2
FRESH STRAWBERRY YOGURT CAKE
Make and share this Fresh Strawberry Yogurt Cake recipe from Food.com.
Provided by spicyperspective
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Nutrition Facts : Calories 427.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.6, Carbohydrate 66.2, Fiber 1.4, Sugar 44.8, Protein 4.7
STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!
This is such a delicious and sweet strawberry sauce and is a great way to use some of your fresh strawberries! It's good on just about anything sweet... yogurt, ice cream, pound cake and more!
Provided by Dine Dish
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
- Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
- Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
- Press through fine strainer to remove some of the strawberry seeds,if desired.
- Coarsely chop remaining strawberries and add to strawberry puree and serve.
- This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.
Nutrition Facts : Calories 105.7, Fat 0.2, Sodium 0.9, Carbohydrate 27, Fiber 1.2, Sugar 25.1, Protein 0.4
LUSCIOUS VANILLA POUND CAKE (WITH STRAWBERRY VARIATION)
Using Equal Sugar Lite and yogurt, it's a health benefit with a calorie reduction. try using strawberry yogurt! In Taiwan, you can get yogurt with konnyaku mixed in! mmm... so buttery, but lite! I used strawberry yogurt and I omitted the almond extract. recipe copied from www.equal.com
Provided by dcwang wang
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
- Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
- Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
- Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
- Let cool in pan 10 minutes.
- Carefully remove cake from pan and cool completely on wire rack.
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