How To Make Flavorful Moist Lemon Yogurt Cake
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How to make: Flavorful Moist Lemon Yogurt Cake:
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Ingredients:
1 1/2 cups all purpose flour
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup yogurt plain (Greek Yogurt)
1 cup Sugar Granulated
3 Eggs
2 Teaspoon Lemon Zest from 1 lemon
1/2 Teaspoon Vanilla Extract
1/2 Cup Vegetable Oil
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Lemon Glaze:
1/3 Cup Sugar Granulated
1/3 Cup Lemon Juice freshly squeezed
Bake for 50 minutes @175 degrees
Lemon Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Yogurt Cake. My Yogurt Cake series has quite a few recipes and I continue to enjoy making this type of cake. I love both its flavor, its soft and fluffy texture, and how easy it is to make. Lemon seems particularly well suited to pair with yogurt, so for this Lemon Yogurt Cake I have added lemon zest to the cake batter and then to add even more citrus flavor, a lemon glaze is poured over the baked cake.
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World's Easiest Yogurt Cake With 4 Ingredients Only!
How to make the easiest Yogurt Cake in the world with 4 ingredients only. So light and refreshing kind of cake.
Here's what you'll need:
500 grams Greek yogurt or creamy yogurt
1/2 cup sugar (100g) or more depending on the sweetness you want
4 eggs (room temp)
1/3 cup cornstarch (40g)
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Easiest Blueberry Yogurt Cake / No Added Sugar, No Oil, No Flour / Gluten Free Recipe
This most delicious and easiest Blueberry Yogurt Cake made without added sugar, oil, or even flour! You only need 3 minutes and 4 ingredients to prepare it. It tastes creamy and fruity!
6-inch (15cm) Blueberry Yogurt Cake
Ingredients:
2 cups (400g) sweetened yogurt
4 eggs
4Tbsp (40 g) cornstarch
1/2 cup (70g) blueberries
Optional:
20 blueberries for toppings
(340F/170C) Bake 50-55minutes
Items I used in my videos:
6 inch Springform Cake Pan –
Silicone Oven Mitts –
Stainless Steel Strainer –
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Notes:
* This cake tastes best when it is cold.
* If you don’t like the smell of eggs, you can also add lemon juice or vanilla extract to the batter
* If you like to use unsweetened yogurt, you can add sugar, honey, or sweetener... The amount can be adjusted according to your preferred sweetness. Because I used sweetened yogurt, I didn't add sugar in this recipe
* If you like to use frozen blueberries, you'd better use it after thawing
* If you use other starch or flour instead of cornstarch, the texture and taste of the cake will be very different.
Thank you for watching!
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Lynn
#yogurtcake #easydessert #blueberrycake #glutenfree
Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy
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
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
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.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.
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???? Recipe (Ingredients)-----------------------------
1 Egg
250g (1 cup) Plain yogurt
40g (3 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cup) Bread flour/wheat flour
3g (1/2 tsp) Salt
30g (2 tbsp) Unsalted butter
50g (1/4 cup) Soaked raisin
Baking pan size 12x22cm
170°C (340°F) bake for 22 minutes
???? Important tips
1. Adjust the amount of flour according to the state of the dough because the yogurt concentration is different.
2. if you don't have a rectangular baking pan, you can use a round baking pan.
3. raisins can be replaced with other dried fruit, soaked in water for better taste
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Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.