Tuesday, April 21, 2009

Lemon Yogurt Ring

This recipe is sourced from Barefoot Contessa's Lemon Yogurt Cake. This recipes differs a little from the orange yogurt cake I have posted earlier . I added some poppyseed to this cake, for extra crunchiness ( its is a birtyhday cake for one of my sis-in law). Well, I am not much when it comes to decorating especially a bundt cake. So i just used leftovers of some cream cheese icing..hahah..anyway..the taste is better than the appearance.But using a bundt pan, you will have a perfectly cut cake in rounded slices..dont you think so. The original recipe comes with lemon glaze.,which I opted out. Next time I shall try to bake it in a rounded pan and test my decorating skill with buttercream.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon poppyseed
1 cup plain yogurt ( i used mango flavoured :)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla essence
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1.Preheat the oven to 180°C.
2Grease an d flour a 9 inch bundt pan.
3Sift together the flour, baking powder, and salt into 1 bowl. Add the poppyseed.
4In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
5Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
6Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

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