Search
by Ingredient

Lemon-Yogurt Coffee Cake

StarStarStarHalf starEmpty star

Submitted by demonette

YIELD

1 cake

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

½ 226.8
POUND G BUTTER
4 4
LARGE LARGE EGGS
2 2
SMALL SMALL LEMONS
1 ½ 355
CUPS ML SUGAR
1 237
CUP ML YOGURT
2 1E+1
TEASPOONS ML BAKING POWDER
¾ 3.8
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT

Directions

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 ⅓ 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.

Adjust oven rack to middle position and preheat oven to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 818 58% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 32g 160%
Trans Fat 0g
Cholesterol 341mg 114%
Sodium 824mg 34%
Total Carbohydrate 28g 28%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 35% Vitamin C 38%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe