RECIPE: Recipe: Bee & Thistle Inn, Old Lyme, Connecticut "Yogurt Cake w/Orange Glaze"

[gayr]

Yogurt Cake with Orange Glaze

8 servings

Cake:

2-1/2 cups sifted flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1-1/2 sticks) butter, room temperature

1-1/2 cups sugar

3 eggs

1 teaspoon vanilla

1 teaspoon freshly grated lemon peel

1-1/2 cups yogurt (do not exceed)

Glaze:

2 tablespoons (1/4 stick) butter, room temperature

1-1/2 cups sifted powdered sugar

1 tablespoon grated orange or lemon zest

1/2 teaspoon orange or lemon extract

2-3 tablespoons cream (optional)

Preheat oven to 325 Degrees F. Butter and lightly flour an angel food cake pan.

For Cake: Sift together flour, baking soda and salt. In mixing bowl, cream butter until soft and continue to beat while gradually adding sugar until mixture is light and creamy. In separate bowl, combine eggs, vanilla and lemon peel. Beat well about 15 seconds. Slowly add to butter mixture in 4 to 5 steps, beating continuously until completely absorbed and mixture is pale yellow and quite fluffy. Fold flour and yogurt alternately into batter, in 2 steps each. Pour into cake pan. Bake until toothpick or wire tester comes out clean, 80 to 90 minutes.

For Icing: Cream butter until soft and continue beating, gradually adding sugar, until light and creamy. Beat in peel and extract. Beat in cream, if desired, 1 tablespoon at a time until glaze reaches spreadable consistency. Glaze cake.

Recipe of: Bee and Thistle Inn

Old Lyme, Connecticut

Recipe Source: Country Inns of America Cookbook

 

[angak]

Printed to try. Here is a Ginger yogurt cake from Evelyn/Athens.

Yoghurt-Crystallized Ginger Pound Cake

1 cup butter at room temperature
2 cups sugar
2tsps vanilla extract
1/2 tsp almond extract
4 eggs at room temperature
2 1/2 cups all purpose flour
2 1/2 tsps baking powder
1 tsp salt
1 1/2 cups greek-style yoghurt(I use 1c regular yogurt and 1/2 cup sour cream AngAK)
1/2-3/4 cup (depending on how 'gingery' you like it) minced crystallized ginger

Preheat oven to 300F (a low temperature - but it works). Butter and flour a bundt pan (mine is no-stick but I still butter it).

With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat ATLEAST 8-9 minutes longer (the more air that is beaten into your butter/sugar mixture, the lighter and higher your cake will be). Add eggs, one at a time, beating after each addition. With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt. This makes a very thick and rich batter. Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour - temperatures vary from oven to oven)

This cake is so delicious it needs no icing or glaze - maybe just a dusting of icing sugar to gild the lily.

Evelyn/Athens

 

[gayr]

Thank you AngAk, on the must try list.