Valentine’s Day is correct across the nook and whereas we’ve got tackled many elements of the day each candy and savory… we have to discuss this Lemon Raspberry Yogurt Cake with Lemon Drizzle which must be breakfast, brunch, lunch, dinner, a snack or dessert. THE POSSIBILITIES ARE ENDLESS
I’ve been making loaves of muffins / fast breads prefer it’s my job since Poppy was born. Largely as a result of, sure it truly is my job to make all types of scrumptious recipes, but additionally as a result of it’s fast and simple and so they retailer nice within the fridge so I can seize a slice when time is tight however I would like one thing to eat! Additionally my mother and father had been right here for two weeks and we all know the Dalkins have a candy tooth!
Enter: this Lemon Raspberry Yogurt Cake with Lemon Drizzle. I subbed the fats within the recipe for Stonyfield Complete Milk Vanilla Yogurt which makes every thing far more scrumptious! And sure, earlier than anybody asks, you might completely use the Stonyfield Greek Yogurt as a substitute. It’s gonna be delish both manner.
A couple of issues to remember in relation to yogurt substitutions – it’s a 1:1 substitution which makes all our lives infinitely simpler:
- Butter: 1 cup of butter to 1 cup of Stonyfield Greek Yogurt
- Bitter Cream: 1 cup of bitter cream to 1 cup of Stonyfield Greek Yogurt
- Oil: 1 cup of oil to 1 cup of any Stonyfield Yogurt
- Heavy Cream: 1 cup of heavy cream to 1 cup of any Stonyfield Yogurt
- Mayo: 1 cup of mayo to 1 cup of Stonyfield Greek Yogurt
Let’s focus on this Lemon Raspberry Yogurt Cake with Lemon Drizzle rapidly!! It’s perfection. The cake has loads of lemon in it, paired with the yogurt so it’s acquired a little bit of zip and it’s completely moist. Plus it will get doused with this unimaginable lemon syrup which provides an additional layer of taste. And FINALLY it has a lemon glaze. Like discuss taste – it’s occurring on all the degrees right here.
And talking of taste, I’m THRILLED to be teaming up with Stonyfield this yr to convey you all types of scrumptious recipes over the subsequent 12 months.
When you’re ever at a loss for what to do with a container of yogurt… I’m about to rock your world. Stonyfield is superb for a lot of causes which I’ll share with you over the course of the yr.
One: their co-founder Gary is ah-mazing. We spent a weekend in Napa along with a number of different meals influencers a number of years in the past studying all concerning the model and I’ve by no means met somebody who’s so dedicated to the mission of getting as many issues to be natural as doable and sustainable / natural farming. Aspect observe; if you happen to haven’t watched Kiss the Floor on Netflix, it is best to! It’ll open your eyes to the sustainable farming world and the way vital it’s!!
Two: it’s simply the very best. We’re speaking unimaginable flavors, low sugar, excessive protein, and simply integrated into so many recipes. Belief me – you’re gonna need a container of the Stonyfield Complete Milk Vanilla Yogurt for this Loaf Cake. Make it this week / weekend and report again! It’s gonna be your new fav breakfast / brunch or snack!
Lemon Raspberry Yogurt Cake with Lemon Drizzle
Probably the most excellent Lemon Raspberry Yogurt Cake with a candy Lemon Drizzle! Makes for a simple breakfast/brunch deal with! Or dinner. Or dessert. Backside line, you will like it
For the Loaf Cake
- 1 1/2 cups all objective flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups Stonyfield Whole Milk Greek or conventional Vanilla Yogurt
- 3/4 cup white sugar
- 1 tablespoon lemon zest
- 3 giant eggs
- 1/2 cup complete milk
- 1 teaspoon vanilla extract
- 1 cup recent raspberries
For the Syrup
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
For the Glaze
- 1/2 cup powdered sugar
- 3 teaspoons recent lemon juice
Preheat an oven to 375°F. Butter and flour a 9-by-5-inch loaf pan
Mix the flour, the baking powder, and salt right into a bowl. Within the bowl of a stand mixer, beat the butter, sugar, and lemon zest on medium-high velocity till lightened. Add the eggs one by one, beating properly after every addition. Add the milk and vanilla and stir till blended. Add the dry elements and stir simply till blended. In a small bowl, toss the raspberries with the 1 tsp. flour. Gently stir into the batter
Scrape the batter into the ready loaf pan. Bake till the cake is golden brown and a toothpick inserted into the middle comes out clear, about 55 minutes. Let the cake cool within the pan on a wire rack for a couple of minutes, then prove onto the rack
To make the syrup, in a small saucepan over medium warmth, simmer the lemon juice and granulated sugar till syrupy, about 2 minutes. Utilizing an extended picket skewer, pierce the edges and backside of the nice and cozy cake at the least 1 inch (2.5 cm) deep throughout. Brush the cake generously with the syrup.
To make the glaze, in a small bowl, stir collectively the confectioners’ sugar and lemon juice till clean. When the cake is totally cool, flip it proper aspect up and drizzle the glaze excessive.
** This submit is dropped at you by Stonyfield. All content material, concepts, and phrases are my very own. Thanks for supporting the sponsors that permit me to create new and particular content material like this for What’s Gaby Cooking**
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