HOW TO MAKE KETO YOGURT LEMON CAKE - SOFT, FLUFFY & EXTRA MOIST !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Coconut flour (
Almond flour (
Baking Powder (
Monk fruit (
6 inch or 15 cm round pan with a removable bottom ( SV5t1)
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This has got to be one of the easiest cakes to make and no tools required. Yogurt is a classic addition to make cakes soft, fluffy and extra moist. I used unsweetened Greek yogurt for this recipe, but you can use unsweetened plain yogurt too. Lemon juice and zest are a good addition to add flavor and the hint of tanginess makes the cake so refreshing and delicious.
The recipe can be viewed and printed at this link;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.6 g
Dietary Fiber = 0.4 g
Net Carb = 1.2 g
Calories = 104
Total Fat = 9.1 g
Protein = 4.3 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.3 g
Dietary Fiber = 2.1 g
Net Carb = 3.2 g
Calories = 220
Total Fat = 18.4 g
Protein = 8.4 g
DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups
Baking Powder = 8 g / 2 tsp
Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener.)
Zest from 1 lemon
A pinch of salt
WET INGREDIENTS
Unsweetened Greek or Plain Yogurt = 160 g / 2/3 cup
Eggs = 3 large whole eggs
Coconut Oil = 60 ml / 1/4 cup (You can also use olive oil or melted butter)
Fresh lemon juice = 15 to 30 ml / 1 to 2 tbsp (In the video, I used 15 ml but if you prefer a stronger lemon taste, you can add up to 30 ml or 2 tbsp)
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In another bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan. Spread evenly.
7. Bake at the middle rack for 30 to 35 mins or until cooked.
8. Cool completely.
9. Dust with powdered sweetener (optional).
10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 to 2 weeks.
NOTE
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Lemon Cream Cake: Greek Lemonopita
Print the recipe here:
Ingredients
For the Syrup:
3 cups (620g) granulated sugar
2 and 1/2 cups (500ml) water
peel of a lemon
1/4 cup lemon juice
For the Pastry Cream:
4 cups (950ml) whole milk
1/2 cup (80g) cornstarch
1 and 1/2 cups (375g) granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup of heavy whipping cream
3 teaspoons pure vanilla extract
For the Cake:
4 whole eggs at room temperature
3/4 cups (175g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup (130ml) olive oil
1 cup (250ml) milk, warm
1/4 cup lemon juice
1 tablespoon lemon zest
2 and 1/2 cups (350g) all-purpose flour
2 tablespoons (20g) baking powder
For the Whipped Cream
1 cup (240ml) heavy whipping cream
1/4 cup (25g) confectioner's sugar
zest of a lemon
New Group
Garnish Options:
lemon Slices
ground pistachios
sliced almonds
Instructions
Make the Pastry Cream: Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hor milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Syrup: Combine the sugar, water, lemon peel, and juice in a saucepan. Bring it to a boil and when the sugar has melted remove it from the heat and set aside to cool completely.
Make the Cake:
Preheat the oven to 350 °F, 180 °C.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the eggs, sugar, salt, and vanilla extract. Whisk over high speed until thick and fluffy. 3-5 minutes.
In a small bowl, combine the flour, baking powder, and lemon zest. Whisk them together.
Add the olive oil and milk to the egg mixture and whisk together until combined. Add the lemon juice and whisk together.
Add the flour mixture in 203 batches and whisk on low speed until it is incorporated.
Transfer the batter into a greased 9 by 13-inch (25cm by 35cm) baking pan.
Bake the cake on the center rack for 30 minutes or until a toothpick that has been inserted in the center comes out clean.
Poke holes all over the cake using the toothpick and pour the cooled syrup over the cake. Set aside to cool for at least an hour.
Make the Whipped Cream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment combine the cream, sugar, and lemon zest. Whisk on high speed until thick and fluffy. Transfet the whipped cream into a pastry bag that has a large star tip in it.
Assemble the Cake:
Spread the pastry cream on top of the cake in a smooth even layer.
Slice the cake into 12 equal servings. Pipe a whipped cream rosette on top of each slice. Garnish with lemon slices or with nuts.
Serve with coffee. Kali Orexi!
Notes
Leftover cake will keep well chilled in the refrigerator for 3-4 days.
This cake may also be frozen for up to 3 weeks. Wrap it with plastic wrap so that it does not absorb freezer odors. Thaw to serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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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:
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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
Greek Lemon Cake
Dat cake .
Lemon Phyllo Cake Topped with Greek Yogurt
Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.
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Make this Moist Cake!! Pistachio & Lemon Cake
Print the recipe here:
Ingredients
For the Cake: The Dry Ingredients:
1 and 3/4 cups (240g) all-purpose flour
1/4 cup (32g) cornstarch
1 cup (135g) pistachios, ground
1 and 1/2 teaspoon baking powder
zest of a large lemon or 2 small lemons (1 tablespoon total)
For the Cake: The Wet Ingredients:
4 oz ((112g) unsalted butter, softened
1/4 cup (60ml) light olive oil
3 eggs at room temperature
1 and 1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
1/2 cup plain yogurt
Garnish:
Ground pistachios
optional: raspberries
The Frosting:
8 oz (226g) mascarpone cheese or cream cheese, at room temperature
1/2 -1 cup confectioner's sugar (to taste)
1-2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
zest of a lemon
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9-inch (23 cm) round springform pan.
Combine all of the dry ingredients in a bowl and whisk them together.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, sugar, vanilla, and oil. Beat together until fluffy. About 3 minutes on high speed.
Add the eggs one at a time and beat until incorporated.
Add the yogurt and lemon juice and beat until incorporated. The mixture will appear broken. It will come together once the flour has been added.
Add the flour in 2-3 batches. When the final batch of flour is left, add the ground piustachios to it and toss them until coated. Add the mixture to the batter and whisk together until just incorporated.
Using a spatula, mix the batter to release anything that is stuck to the sides and bottom of the bowl.
Pour the batter into the prepared pan and smooth out the top.
Bake on the center rack of the preheated oven for about 55-65 minutes. The cake is ready when a toothpick that has been inserted into the center of the cake comes out with some moist crumbs attached.
Allow the cake to cool completely and then transfer it to a serving platter or cake pedestal.
Make the Frosting:
Combine all of the frosting ingredients in a mixing bowl and whip them until thick and fluffy.
Transfer the frosting to a piping bag that has been fitted with a large star tip and pipe stars on top of the completely cooled cake.
Sprinkle the top of the frosting with some ground pistachios and serve with Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes