Greek Yogurt Lemon Cake Recipe!
TIP: Microwave it before you eat it and add a scoop of vanilla ice cream, OMG I died.
Hey guys, it’s Chloe here, and I’ve got a sheet cake recipe for ya’ll. I had a huge tub of leftover greek yogurt and so why not make a cake with it. Greek yogurt is super high in protein which keeps your cake moist and delicate.
Recipe:
Cake Batter:
* 300g unsalted butter softened
* 150g caster sugar
* 305g Greek Yogurt
* 240g all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 egg yolk
Meringue part
* 2 egg whites
* 150g caster sugar
Drizzel:
* half lemon ish worth of juice
* 120g powdered sugar
* 1 tablespoon Greek Yogurt
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Lemon Yogurt Cake | Akis Petretzikis
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An all-time favorite sweet treat, lemon cake! The addition of yogurt really makes the difference in this recipe and the result is amazing, especially for the lovers of lemon sweets! Make it, taste it and it will become your favorite for any occasion.
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
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Greek Yoghurt Lemon Cake with Lemon Glaze ||Favorites
This Lemon yoghurt cake is very tasty and easy to make.
Ingredients:
All purpose flour- 1 1/2cup
Baking powder-2 tsp
Salt- 1/4 tsp
Egg - 2
Sugar- 3/4 cup
Oil- 1/2 cup
vanilla extract- 1/4 tsp
Lemon zest- 1lemon
Greek Yoghurt- 1cup
Lemon Glaze:
powdered sugar- 3/4 cup
Squeezed lemon juice- 5 -6 tbsp
Method:
Preheat the oven at 180°c for 10 minutes.
Sieve maida,baking powder &salt.
In a large bowl add egg,sugar, lemon zest,and whisk until it turns pale colour.
Add yoghurt, vanilla extract &oil. Mix well.
Add flour to this mixture and whisk together.
Pour this batter in an oil & flour greased pan.
Bake for 35- 40 minutes.Let it cool.
For Glaze:
Combine the lemon juice and powdered sugar in a small bowl. Stir until smooth and pour over the cake.
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Musician: @iksonmusic
Greek Yogurt Lemon Cake
INGREDIENTS:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4) loaf pan with nonstick vegetable oil spray.
Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.
Add 3/4 cup Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Lemon Cream Cake: Greek Lemonopita
Print the recipe here:
Ingredients
For the Syrup:
3 cups (620g) granulated sugar
2 and 1/2 cups (500ml) water
peel of a lemon
1/4 cup lemon juice
For the Pastry Cream:
4 cups (950ml) whole milk
1/2 cup (80g) cornstarch
1 and 1/2 cups (375g) granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup of heavy whipping cream
3 teaspoons pure vanilla extract
For the Cake:
4 whole eggs at room temperature
3/4 cups (175g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup (130ml) olive oil
1 cup (250ml) milk, warm
1/4 cup lemon juice
1 tablespoon lemon zest
2 and 1/2 cups (350g) all-purpose flour
2 tablespoons (20g) baking powder
For the Whipped Cream
1 cup (240ml) heavy whipping cream
1/4 cup (25g) confectioner's sugar
zest of a lemon
New Group
Garnish Options:
lemon Slices
ground pistachios
sliced almonds
Instructions
Make the Pastry Cream: Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hor milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Syrup: Combine the sugar, water, lemon peel, and juice in a saucepan. Bring it to a boil and when the sugar has melted remove it from the heat and set aside to cool completely.
Make the Cake:
Preheat the oven to 350 °F, 180 °C.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the eggs, sugar, salt, and vanilla extract. Whisk over high speed until thick and fluffy. 3-5 minutes.
In a small bowl, combine the flour, baking powder, and lemon zest. Whisk them together.
Add the olive oil and milk to the egg mixture and whisk together until combined. Add the lemon juice and whisk together.
Add the flour mixture in 203 batches and whisk on low speed until it is incorporated.
Transfer the batter into a greased 9 by 13-inch (25cm by 35cm) baking pan.
Bake the cake on the center rack for 30 minutes or until a toothpick that has been inserted in the center comes out clean.
Poke holes all over the cake using the toothpick and pour the cooled syrup over the cake. Set aside to cool for at least an hour.
Make the Whipped Cream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment combine the cream, sugar, and lemon zest. Whisk on high speed until thick and fluffy. Transfet the whipped cream into a pastry bag that has a large star tip in it.
Assemble the Cake:
Spread the pastry cream on top of the cake in a smooth even layer.
Slice the cake into 12 equal servings. Pipe a whipped cream rosette on top of each slice. Garnish with lemon slices or with nuts.
Serve with coffee. Kali Orexi!
Notes
Leftover cake will keep well chilled in the refrigerator for 3-4 days.
This cake may also be frozen for up to 3 weeks. Wrap it with plastic wrap so that it does not absorb freezer odors. Thaw to serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Mediterranean Diet Dessert | Incredibly Moist Greek Yoghurt Lemon Cheesecake | No Cheese Needed
Our all time favorite light Mediterranean Diet Dessert- lemon flavored SUPER MOIST AND FLUFFY CHEESECAKE. No cheese added, the base of this incredible dessert is greek yoghurt.
Give it a try and leave your comments below- we are sure you are going to love it.
We cook real Mediterranean food for you on this channel with ingredients we always have at home!
And we want to show you how to make the most of simple, accessible ingredients to prepare easy, affordable healthy food the Mediterranean way! Just like we do it at home ourselves! Enjoy!
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