Wednesday, May 11, 2016

lemon yoghurt cake recipes for fondant decoration

lemon yoghurt cake

  • ¾ cup (180ml) vegetable oil
  • 2 eggs
  • 1 tablespoon finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • 1 cup (280g) plain Greek-style (thick) yoghurt, or goat's milk yoghurt
  • 1¾ cups (385g) caster (superfine) sugar
  • 2 cups (300g) self raising (self-rising) flour
  • 2 tablespoons thyme leaves
lemon icing
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 1 tablespoon lemon juice
  • ½ tablespoon boiling water
Preheat oven to 160ºC (325ºF). Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth. Pour into a well greased 24cm non-stick Bundt tin and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the tin for 5 minutes. To make the lemon icing, mix to combine the sugar, lemon juice and boiling water. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving. Serves 10–12.

French Yogurt Cake

  • 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 whole-milk Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
Preheat oven to 350°F(176'c). Coat a standard (8 1/2x4 1/4") loaf pan with non-stick 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 whole-milk 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.

No comments:

Post a Comment