Yogurt Cake

There are two versions of the yogurt cake in the recipe book, both with generous amounts of eggs and butter which along with substituting yogurt for milk make this cake dense and rich.  The recipes have different flavorings, one walnut/orange/vanilla and the other lemon and both tasted fine although the lemon had a stronger taste.  Both are topped off with syrup making the cake quite sweet so I tried the cake without the syrup and it was just as delicious as with syrup.  The recipes both yield enough batter for more than one average cake pan or bread loaf pan.  The baking time will depend on the type of tin you use but I found that about 45 minutes, plus or minus, gave a nice golden crust.

 


 Yogurt Cake I

Prep Time: 40 minutes

Baking time: 45 minutes

Serves: 12

 

Ingredients:

1 cup butter

1 ½ cup sugar

5 eggs

1 cup unflavored yogurt

2 tbs lemon juice

Grated rind of one lemon

1 tsp baking soda

1 tsp baking powder

3 cups flour

Syrup:

2 cups sugar

1 ½ cups water

½ tsp lemon juice

 

Yogurt Cake II

Prep Time: 40 minutes

Baking time: 45 minutes

Serves: 12


Ingredients:

1 cup butter

1 cup sugar

4 eggs

1 teaspoon vanilla

1 cup unflavored yogurt

1 teaspoon baking soda

1 teaspoon baking powder

2 ½ cups flour

1 cup walnuts, chopped

Syrup:

Juice of two oranges

½ cup sugar

Directions:

Pre-heat oven to 3500 .  Cream room-temperature butter with sugar.  Beat in the eggs one at a time.  Then add the yogurt, and flavorings (lemon juice and grated lemon rind or vanilla) and mix well.  Add baking soda and baking powder to the flour and slowly add flour to the mixture.  Beat until smooth. If adding walnuts, mix in by hand.  Spoon batter into a pan and bake for approximately 40 minutes at 350o, until the crust is light brown and a toothpick comes out clean.  While the cake is cooling,  combine ingredients for the syrup in a saucepan, bring to a boil and simmer for about 10 minutes.  Pour the hot syrup over the cooled cake.  Allow to sit overnight.

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