↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Lemon Yogurt Cake:
2-1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/8 tsp salt
l/2 cup unsalted butter, cut in chunks, at room temperature, plus butter for pan
1 1/4 cup sugar
2 whole eggs
4 egg whites (in addition to whole eggs)
1 cup lemon yogurt (NOT nonfat)
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tsp pure vanilla extract
Berry Topping:
1 quart seasonal berries, e.g. raspberries, blackberries, strawberries, sliced peaches or a mixture
1/3 cup sugar (or to taste)
Lemon Yogurt Cream:
1/2 cup heavy (whipping) cream
4 tsp confectioners’ sugar
2 cups smooth lemon yogurt
For the Cake: Preheat the oven to 325. Line a 9-inch round cake pan with parchment or waxed paper. Butter and flour the sides of the pan.
Mix the cake flour, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
Beat the butter until creamy another medium bowl. Add the sugar, a little at a time, beating constantly. One by one, add the eggs and egg whites, beating after each addition. Add the yogurt and mix in; add the lemon zest, lemon juice and vanilla. Beat until well combined.
Sift the flour mixture over the batter. Gently fold it in with a rubber/plastic spatula. Distribute the batter evenly in the prepared pan.
Bake in lower third of oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Turn cake out on rack and cool.
For the Fruit: Mix the fruit and sugar, stirring well. Let sit until the fruit is juicy, at least 30 minutes.
For the Yogurt Cream: Beat the heavy cream just until soft peaks form. Add the sugar and continue beating until stiff. Carefully fold in the yogurt and refrigerate up to one hour until serving time for best texture.
To assemble: Cut the cake in wedges. Top each serving with fruit and a dollop of yogurt cream.
view more member recipes
LEMON YOGURT CAKE WITH YOGURT CREAM TOPPING
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Lemon Yogurt Cake:
2-1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/8 tsp salt
l/2 cup unsalted butter, cut in chunks, at room temperature, plus butter for pan
1 1/4 cup sugar
2 whole eggs
4 egg whites (in addition to whole eggs)
1 cup lemon yogurt (NOT nonfat)
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tsp pure vanilla extract
Berry Topping:
1 quart seasonal berries, e.g. raspberries, blackberries, strawberries, sliced peaches or a mixture
1/3 cup sugar (or to taste)
Lemon Yogurt Cream:
1/2 cup heavy (whipping) cream
4 tsp confectioners’ sugar
2 cups smooth lemon yogurt
For the Cake: Preheat the oven to 325. Line a 9-inch round cake pan with parchment or waxed paper. Butter and flour the sides of the pan.
Mix the cake flour, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
Beat the butter until creamy another medium bowl. Add the sugar, a little at a time, beating constantly. One by one, add the eggs and egg whites, beating after each addition. Add the yogurt and mix in; add the lemon zest, lemon juice and vanilla. Beat until well combined.
Sift the flour mixture over the batter. Gently fold it in with a rubber/plastic spatula. Distribute the batter evenly in the prepared pan.
Bake in lower third of oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Turn cake out on rack and cool.
For the Fruit: Mix the fruit and sugar, stirring well. Let sit until the fruit is juicy, at least 30 minutes.
For the Yogurt Cream: Beat the heavy cream just until soft peaks form. Add the sugar and continue beating until stiff. Carefully fold in the yogurt and refrigerate up to one hour until serving time for best texture.
To assemble: Cut the cake in wedges. Top each serving with fruit and a dollop of yogurt cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Yogurt Cake With Yogurt Cream Topping
by sgre52160
Lemon Yogurt Cake: 2 1/4 cups cake flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp cream of tartar 1/8 tsp salt l/2 cup unsalted butter, cut in chunks, at room temperature, plus butter for
by sgre52160
Lemon Yogurt Cake: 2 1/4 cups cake flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp cream of tartar 1/8 tsp salt l/2 cup unsalted butter, cut in chunks, at room temperature, plus butter for
Lemon Yogurt Cake
by sgre52160
1 1/3 cups flour 3/4 cup sugar 1 tbsp baking powder saLt to taste 2 eggs (separated) 1 cup 2% milk 1 cup lemon flavored yogurt Zest of 1 lemon 1 cup blanched almonds (chopped) Butter for grea
by sgre52160
1 1/3 cups flour 3/4 cup sugar 1 tbsp baking powder saLt to taste 2 eggs (separated) 1 cup 2% milk 1 cup lemon flavored yogurt Zest of 1 lemon 1 cup blanched almonds (chopped) Butter for grea
Lemon Yogurt Cake With Blueberries
by sgre52160
1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon lemon zest 1 cup yogurt 1 cup white sugar 3 large eggs 1/4 cup vegetable oil 1/2 teaspoon vanil
by sgre52160
1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon lemon zest 1 cup yogurt 1 cup white sugar 3 large eggs 1/4 cup vegetable oil 1/2 teaspoon vanil
Blueberry Yogurt Cake With Lemon Glaze
by sgre52160
Cake 1-1/4 cups all-purpose flour, divided 1/4 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup light brown sugar 1/3 cup grape seed oil 2 Tablespoons Cointreau liqueur (or wate
by sgre52160
Cake 1-1/4 cups all-purpose flour, divided 1/4 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup light brown sugar 1/3 cup grape seed oil 2 Tablespoons Cointreau liqueur (or wate
Lemon Yogurt Poppy Seed Muffins With Lemon Glaze
by sgre52160
1/3 cup milk 1/4 cup vegetable oil 1 (6 oz) container lemon yogurt (2/3 cup) 1 egg 1 3/4 cup flour 1/4 cup sugar 2 tbsp poppy seed 1 tbsp grated lemon peel 2 1/2 tsp baking powder 1/2 tsp bak
by sgre52160
1/3 cup milk 1/4 cup vegetable oil 1 (6 oz) container lemon yogurt (2/3 cup) 1 egg 1 3/4 cup flour 1/4 cup sugar 2 tbsp poppy seed 1 tbsp grated lemon peel 2 1/2 tsp baking powder 1/2 tsp bak
view more member recipes
related CDKitchen recipes
Yogurt, Fresh Fruit, and Granola Parfait
California Cheesecake
Cherry Yogurt Frosting
Mango Creamsicles
Banana Peach Frozen Yogurt
Dill Tzatziki Sauce
Chocolate Frozen Yogurt
Strawberry Yogurt Smoothie
Yogurt Popsicles
Yogurt Pancakes