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How To make Lemon Yogurt Coffee Cake
1/2 lb (plus 1 Tbl) softened butter
2 c (plus 1 Tbl) all-purpose
-butter 4 Eggs
2 sm Lemons
1 1/2 c Sugar
1 c Plain yogurt (8 oz)
2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
LEMON-YOGURT GLAZE: 1 c Confectioners' sugar
1 sm Lemon
1/4 c Plain yogurt (2 oz)
CAKE: PREPARATION: For The Cake, coat a 3-quart bundt or tube pan with 1 tablespoon of the butter and dust pan with 1 tablespoon of the flour. Separate the eggs and set aside. Grate 2 teaspoons lemon zest and squeeze 1/3 cup lemon juice. Beat remaining butter and the sugar in a bowl until the mixture is light and fluffy. Beat in egg yolks, one at a time. Beat in lemon zest, lemon juice and yogurt. Sift remaining flour with baking powder, bakinG soda and salt. Turn mixer to low and beat in dry ingredients until just incorporated. Turn mixer to medium, beat for 2 minutes. With clean beaters, whip whites to firm peaks and fold into batter. Pour batter into prepared pan. COOKING: Adjust oven rack to middle position and preheat oven to 350F. Bake until a cake tester inserted in the center of the cake
comes out clean, about 50 minutes. Cool cake in the pan for 10 minutes, then invert onto a wire rack to cool completely. (Can wrap and store at room temperature overnight, or freeze for up to 1 month.) ASSEMBLY: For The Glaze, sift confectioners' sugar into a medium bowl or large measuring cup. Squeze in 1 tablespoon lemon juice and stir in yogurt until galze is smooth. With cake on a wire rack set over a pan to catch drippings, pour glaze over the cake, allowing it to drip down the sides. Let cake stand at room temperature until glaze sets, about 10 minutes. (Can cover and store at room temperature for up to 2 days.) Makes 12 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.
How To make Lemon Yogurt Coffee Cake's Videos
Lemon Yogurt Cake - Easy Homemade Yogurt Cake Recipe
Learn how to make a delicious lemon yogurt cake at home. This fluffy sponge cake is great for breakfast, served with a cup of coffee or milk.
▼ INGREDIENTS LIST:
- 1 lemon yogurt (125 g / 4.4 oz)
- 3 eggs
- 100 ml (3.5 oz) of sunflower oil
- 200 g (7 oz) of sugar
- 220 g (7.7 oz) of all-purpose flour
- 16 g (0.5 oz) of baking powder
- Butter, for greasing
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Small Batch Blueberry Lemon Coffee Cake for Two
This coffee cake is full of lemon goodness! Lots of lemon flavor in the cake, the streusel topping and the lemon glaze. It's the perfect amount for 2-4 people and perfect for brunch, tea time or anytime!
Recipe:
CoffeeCake:
3 Tbsp butter, softened
1/3 cup granulated sugar
1 egg
1/3 cup plain Greek yogurt or sour cream
1/2 tsp vanilla extract
1 Tbsp lemon juice, fresh
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup of fresh or frozen blueberries, thawed and well drained.
Streusel Topping:
1/4 cup granulated sugar
1/4 cup flour
1 Tbsp lemon zet
2 Tbsp butter, softened
1/8 tsp lemon extract (optional)
Lemon Glaze:
1/3 cup powdered sugar
1 Tbsp lemon juice
Preheat oven to 350 degrees F.
Grease a 6 inch round cake pan and line bottom with wax paper or parchment paper.
For Coffee Cake:
Mix together butter and sugar until light and fluffy.
Add in eggs, yogurt, lemon juice and vanilla. Mix to combine.
Add in flour, baking powder, baking soda and salt.
Mix until just combined. Add in blueberries. Don't overmix, just gently fold them in.
Pour batter into prepared pan.
Mix together Streusel Topping:
Combine sugar, flour and salt in medium bowl. Add in lemon zest and stir to combine.
Add in butter, using a pastry blender or fingers, work the mixture together until it resembles wet sand.
Add in lemon extract and pour over the top of the coffee cake.
Bake for 40-50 minutes or until a toothpick comes out clean.
Remove from pan and cool completely.
Mix together glaze by combining lemon juice and powdered sugar until a nice drizzling consistency forms.
Drizzle over coffee cake and enjoy!
Check out my Easter for Two Ebook! All your favorite Easter recipes in small batch form - perfect for 2-4 people! Find it here:
And my Thanksgiving for Two Ebook!
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CONTACT ME: yourhomebasedmom@gmail.com
Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
Soft and Moist Lemon Blueberry Yogurt Cake
Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor
Full recipe:
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:
e-shop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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#akiskitchen #akispetretzikis #LemonCakeYogurt
How to make your lemon cakes super moist!
Lemon Yogurt Castella Cake
Lemon Yogurt Castella Cake|Apron
Vegetable oil 70ml
Cake flour 90g / 2/3cup
Lemon zest 1tsp
Lemon juice 10ml / 2tsp
Honey 40g / 2Tbsp
Plain yogurt 50g / 3Tbsp
Egg yolk 6
Egg whites 6
Lemon juice 5ml / 1tsp
Sugar 45g / 6Tbsp
Pan size 29x7x10cm
Bake at 150°C / 300°F in steam bake for 50-60minutes
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