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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
Greek Yogurt Coffee Cake - Homebody Eats
Warm, gooey sugar and cinnamon coffee cake loaf recipe is the ultimate decadent breakfast or dessert. If you're wondering what you can make with Greek yogurt, you have to try baking up this version of quick bread. In addition to the cinnamon and sugar, the coffee cake has Greek yogurt to keep the cake moist and light. Whether you're looking for a warm winter breakfast or an addition to Christmas brunch, Greek yogurt coffee cake is best served straight from the oven!
FULL RECIPE:
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Keto Lemon Blueberry Coffee Cake
Pan size: 6 or 7 inch (15 or 18 cm) springform pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
1 teaspoon (5mL) lemon extract
zest of 1 lemon
¼ cup (60g) sour cream or greek yogurt
¼ cup (50g) granulated sweetener (I usedd Lakanto)
2 tablespoons (30g) melted unsalted butter
⅓ cup (65g) blanched almond flour
⅓ cup (37g) coconut flour
1 teaspoon (4g) baking powder
¼ teaspoon (1g) salt
½ cup (85g) fresh blueberries
3 tablespoons (21g) coconut flour
3 tablespoons (35g) Lakanto monkfruit sweetener
½ teaspoon (1.5g) cinnamon powder
2 tablespoons (30g) softened unsalted butter
⅓ cup (50g) chopped pecans
(Optional)
2 ounces (60g) cream cheese at room temperature
2 tablespoons (25g) powdered sweetener (I used Lakanto)
½ teaspoon (3mL) lemon extract
2-3 tablespoons (30-45mL) heavy whipping cream at room temperature
Bake at 325°F (163°C) for 30-35 minutes or until toothpick is clean when inserted and top is golden brown.
Yields 8 servings
NET CARBS: 3.6g
FIBER: 18.3g
PROTEIN: 5.1g
FAT: 13.1g
CALORIES: 170
#ketoserts #lowcarbcoffeecake #lowcarbblueberrycoffeecake
Tamaño del recipiente: recipiente desmontable de 6 o 7 pulgadas (15 o 18 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 cucharadita (5 ml) de extracto de limón
Ralladura de 1 limón
¼ de taza (60 g) de crema agria o yogur griego
¼ de taza (50 g) de edulcorante granulado (usé Lakanto)
2 cucharadas (30 g) de mantequilla sin sal derretida
⅓ taza (65 g) de harina de almendras blanqueada
⅓ taza (37 g) de harina de coco
1 cucharadita (4 g) polvo de hornear
¼ de cucharadita (1 g) de sal
½ taza (85 g) de arándanos frescos
3 cucharadas (21 g) de harina de coco
3 cucharadas (35 g) de edulcorante de fruta de monje Lakanto
½ cucharadita (1,5 g) de canela en polvo
2 cucharadas (30 g) de mantequilla ablandada sin sal
⅓ taza (50 g) de nueces picadas
(Opcional)
2 onzas (60 g) de queso crema a temperatura ambiente
2 cucharadas (25 g) de edulcorante en polvo (yo usé Lakanto)
½ cucharadita (3 ml) de extracto de limón
2-3 cucharadas (30-45 ml) de crema batida espesa a temperatura ambiente
Hornee a 325 ° F (163 ° C) durante 30-35 minutos o hasta que el palillo esté limpio al insertarlo y la parte superior esté dorada.
Rinde 8 porciones
CARBOHIDRATOS NETOS: 3.6g
FIBRA: 18,3g
PROTEÍNA: 5.1g
GRASA: 13,1g
CALORÍAS: 170
Dimensioni della padella: teglia a cerniera da 6 o 7 pollici (15 o 18 cm)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 cucchiaino (5 ml) di estratto di limone
Scorza di 1 limone
¼ di tazza (60 g) di panna acida o yogurt greco
¼ di tazza (50 g) di dolcificante granulato (io ho usato Lakanto)
2 cucchiai (30 g) di burro non salato fuso
⅓ tazza (65 g) di farina di mandorle sbollentate
⅓ tazza (37 g) di farina di cocco
1 cucchiaino (4 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
½ tazza (85 g) di mirtilli freschi
3 cucchiai (21 g) di farina di cocco
3 cucchiai (35 g) di dolcificante Lakanto monkfruit
½ cucchiaino (1,5 g) di cannella in polvere
2 cucchiai (30 g) di burro non salato ammorbidito
⅓ tazza (50 g) di noci pecan tritate
(Opzionale)
2 once (60 g) di crema di formaggio a temperatura ambiente
2 cucchiai (25 g) di dolcificante in polvere (io ho usato Lakanto)
½ cucchiaino (3 ml) di estratto di limone
2-3 cucchiai (30-45 ml) di panna da montare a temperatura ambiente
Infornare a 163 ° C per 30-35 minuti o finché lo stuzzicadenti non è pulito quando viene inserito e la parte superiore è marrone dorato.
Produce 8 porzioni
CARBURI NETTI: 3,6 g
FIBRA: 18,3 g
PROTEINE: 5,1 g
GRASSI: 13,1 g
CALORIE: 170
Taille du moule: moule à charnière de 6 ou 7 pouces (15 ou 18 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 cuillère à café (5mL) d'extrait de citron
Zest de 1 citron
¼ tasse (60 g) de crème sure ou de yogourt grec
¼ tasse (50g) d'édulcorant granulé (j'ai utilisé du Lakanto)
2 cuillères à soupe (30g) de beurre non salé fondu
⅓ tasse (65g) de farine d'amande blanchie
⅓ tasse (37g) de farine de noix de coco
1 cuillère à café (4g) de poudre à pâte
¼ cuillère à café (1 g) de sel
½ tasse (85 g) de bleuets frais
3 cuillères à soupe (21 g) de farine de noix de coco
3 cuillères à soupe (35g) d'édulcorant Lakanto
½ cuillère à café (1,5 g) de cannelle en poudre
2 cuillères à soupe (30g) de beurre non salé ramolli
⅓ tasse (50g) de pacanes hachées
(Optionnel)
60 g de fromage à la crème à température ambiante
2 cuillères à soupe (25g) d'édulcorant en poudre (j'ai utilisé Lakanto)
½ cuillère à café (3 ml) d'extrait de citron
2 à 3 cuillères à soupe (30 à 45 ml) de crème à fouetter épaisse à température ambiante
Cuire au four à 325 ° F (163 ° C) pendant 30 à 35 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré et que le dessus soit doré.
Donne 8 portions
GLUCIDES NETS: 3,6 g
FIBRE: 18,3 g
PROTÉINES: 5,1 g
GRAISSE: 13,1 g
CALORIES: 170
WHISK THE YOGURT WITH COFFEE & YOU'll MAKE A DELICIOUS CAKE | YOGURT COFFEE CAKE | N'Oven Foods
#Coffee_Cake #Yogurt_Cake
WHISK THE YOGURT WITH COFFEE & YOU'll MAKE A DELICIOUS CAKE | YOGURT COFFEE CAKE | N'Oven Foods
INGREDIENTS & PROCE
½ CUP YOGURT / CURD
1 TBSP COFFEE
WHISK WELL
2 EGGS
½ CUP SUGAR
BEAT UNTIL FLUFFY
1/3 CUP OIL
MIX
ADD COFFE AND CURD MIXTURE
1 CUP FLOUR
1 TSPN BAKING POWDER
SIEVE
MIX
5 INCH MOULD
GREASE OIL
PLACE A BAKING PAPER
COOK FOR 35-40 MIN.
BAKE FOR 35 MIN.
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