Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.
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???? Recipe (Ingredients)-----------------------------
1 Egg
250g (1 cup) Plain yogurt
40g (3 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cup) Bread flour/wheat flour
3g (1/2 tsp) Salt
30g (2 tbsp) Unsalted butter
50g (1/4 cup) Soaked raisin
Baking pan size 12x22cm
170°C (340°F) bake for 22 minutes
???? Important tips
1. Adjust the amount of flour according to the state of the dough because the yogurt concentration is different.
2. if you don't have a rectangular baking pan, you can use a round baking pan.
3. raisins can be replaced with other dried fruit, soaked in water for better taste
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Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.
Simplest and Easiest Lemon Yogurt Cake 零失败优格柠檬蛋糕 | Apron
Simplest and Easiest Lemon Yogurt Cake 零失败优格柠檬蛋糕 | Apron
全蛋 whole egg 1(50g+-)
细砂糖 caster sugar 65g / 1/3cup
优格 yogurt 120ml
溶化奶油 melted butter 100ml
柠檬汁 lemon juice 2Tbsp
柠檬皮 lemon rind 1tsp
低筋面粉 cake flour 150g / 1,1/4cup
泡打粉 baking powder 2tsp
长模 mold 20cm x 6cm x 8cm
摄氏170 / 华氏340 烤 40-45分钟
Bake at 170°C / 340°F for 40-45 minutes
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#Cake #蛋糕 #Apron
Classic blueberry lemon cake | Yogurt cake
Super quick to whip up, this ultra moist Blueberry Lemon Yoghurt Cake is loaded with fresh blueberries and bright lemon flavours. This is a lovely cake for all occasions! Yoghurt keeps the cake moist and adds a lovely tang too.
The “secret ingredient” in this recipe – albeit not so secret because it’s in the recipe name – is yoghurt. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise.
This blueberry lemon yoghurt cake is the ultimate in tangy lemon cake, so moist yet fluffy and studded with plump blueberries. It’s simple to make, even easier to decorate and is a lemon lovers dream.
I’m not messing around when I say this blueberry lemon yoghurt cake is absolutely bursting with lemon flavour and plump blueberries. It’s tangy, moist, soft and has a simple lemon glaze that makes it the perfect sweet tea-time treat.
The texture is lusciously soft and moist – no dry cakes around here please and it’s the yoghurt that helps with that.
And when it comes to taste, this lemon loaf is the real deal! It has a big hit of lemon flavour – not just a background hint but a bold, unmistakable lemon tang that comes from both loads of juice and zest in the cake batter itself. Top it off with a simple 2 ingredient lemon icing, and you know the lemon lovers in your life will be very happy, indeed
Ingredients you’ll need
A simple cake batter with loads of lemon and blueberries, there’s nothing out of the ordinary here.
Blueberries: Fresh blueberries are best but frozen will work. If using fresh, wash and dry them well. If using frozen, make sure to keep them frozen right up until you add them to the batter.
Flour: You’ll just need plain flour / all purpose flour. Make sure to measure it correctly. Too much flour will give you a dry cake.
Baking powder: Baking powder gives this cake it’s lift.
Salt: Just a touch of salt to intensify flavours.
Butter or oil Use unsalted butter, softened to around room temperature so it beats up easily.
Sugar: Just white granulated sugar (superfine sugar) is all you need) for the batter.
Lemon: Roughly 2 medium lemons will get you the right amount of zest and juice.
Eggs: Use large eggs, free-range if you have the means.
Greek yoghurt: Full fat Greek yogurt is best here. It keeps the cake moist.
Vanilla: Use pure vanilla extract. Essence is a synthetic flavouring and just not as good as the real thing.
❤If you want more sweetness then feel free to frost this cake with lemon whipped cream or buttercream icing. However, I prefer to eat it plain with a hot cup of tea or coffee.(dusting with powdered sugar is my best way for cool prasentation )
Tips
Beat this mixture with an electric beater, hand beater, or wooden spoon for a few minutes.
❤Do not keep the lemon juice resting as it turns bitter. So use it straightaway to make the cake batter.
Note: To get the zest of lemon, grate the lemon peel before cutting the lemon. Use a handheld grater or zester to grate the lemon peel. Do not grate the white pith.
❤Check the cake with a toothpick or bamboo skewer and it should come out clean. If there is any batter sticking on the skewer, then bake for some more minutes.
❤ If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking.
Expert Tips for This cake
Flour: Make sure you sieve the flour before making your cake batter. This gets rid of any bran in the flour, and splits up lumps of flour.
❤Oil: I added vegetable oil to this cake batter which makes it a unique flavour. If you want you can alwyas use butter. Both ingredients work well in this cake.
❤Leavening ingredients: It is important to add baking powder to this recipe as they help the cake to rise. Make sure that leavening ingredients have not expired
Ingredients
Refined flour / maida
Any neutral oil
In case if you are using salted butter don't forget to skip 1/4 tsp salt
lemon zest and juice
vanilla extract
Eggs
Sugar ( granulated)
Baking powder
yogurt or sour cream
blueberries (fresh. dried, frozen)
powdered sugar for dusting
Thankyou so much for watching ????????????????♀️
Love to hear from you
Annie
#blueberrycake cake
#cakes
#blueberrycakerecipe
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Almond Flour Lemon Yogurt Cake Recipe | goop
A healthy cake exists! Full of magnesium, vitamin E, mono-saturated fats, and protein, almonds are famously healthy nuts, which makes this gluten free cake. It works just as well as a dessert as it does a star brunch dish—a worthy addition to your baking repertoire.
Learn how to make this Gluten-Free Almond Flour Lemon Yogurt Dessert Recipe here:
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Lemon Yogurt Chiffon 檸檬優格戚風｜Apron
Lemon Yogurt Chiffon 檸檬優格戚風｜Apron
蛋黄 egg yolk 4
细砂糖 caster sugar 20g / 1,1/2Tbsp
植物油 vegetable oil 60ml / 1/4cup
優格 yogurt 50ml / 3Tbsp
柠檬汁 lemon juice 20ml / 4tsp
柠檬皮 lemon rind 1tsp
低筋面粉 cake flour 100g / 3/4cup
蛋白 egg whites 4
细砂糖 caster sugar 80g / 1/3cup
柠檬汁 lemon juice 1/2tsp
中空模 Tubepan size is 20cm(8)
摄氏170 / 华氏340 烘烤 40-45分钟
Bake at 170°C / 340°F for 40-45 minutes
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Prohibit unauthorized theft, secondary editing, and re-upload of videos
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#ChiffonCake #戚風蛋糕
Lemon Blueberry Yogurt Loaf
This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!
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