Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home. This cake is just perfect! I will pin right now! To be more precise, I have updated the recipe using cup/weight measurements. My cousin made it in a large (about 25cm) round cake pan. Ooh love the flavours here, this cake looks divine:-) Thank you for entering #creditcrunchmunch. I made this during lockdown #2 in NZ using lemons from our tree. Notify me of follow-up comments by email. Lemon Yoghurt cake is a simple recipe that even a child could make. Place it in a freezer safe bag or container. My cousin Donatella, treated us to her freshly baked lemon yoghurt cake. Using an electric mixer, beat together eggs and sugar for two minutes until light and fluffy. Because it is a rather sturdy but tender cake, this yoghurt cake is wonderful for dunking into tea or coffee. Mix well. All Rights Reserved. It is flavoured with vanillin. Thank you. I had fun testing this cut, Simple stewed pumpkin with olive oil, rosemary an, Happyness is finding porcini mushrooms as big as t, Apple and berries crumble with polenta flour for e, The last tomatoes of the season. If you are curious the yoghurt container measurements are:- 1 container of yoghurt, 4 containers of flour, 2 containers of sugar, 1 container of oil plus 4 eggs, 1 grated lemon rind and a sachet of Italian baking powder. A simple lemon glaze makes it absolutely perfect. Thanks for the recipe! Pauline. Thank you so much for this. Thanks. Hi RoseAnne, It was an amazing three week adventure of discovery. You also have the option to opt-out of these cookies. Your email address will not be published. Dear Alida, There is no such thing as overwrapping when preparing a cake for the freezer. Your yogurt cake sounds like the perfect ending to an evening meal when you want something not too complicated. I happened on this Easy Yogurt Cake Recipe almost 20 years ago, from a woman I encountered in the local supermarket, buying yogurt no less. Copyright ©2020, An Italian in my Kitchen. The beauty of this simple yoghurt cake recipe is that the ingredients are staple pantry items in most kitchens. I am really pleased you enjoyed the cake! I too, don't usually eat cakes for breakfast, but I make an exception in Italy – and this yogurt cake looks delicious. This way you will never have a dry cake but a delicious cake! I have to eat gluten- and dairy-free and I’m trying not to use white sugar, so I will make those changes, plus use coconut milk yogurt. I usually thaw slices of unwrapped cake in the microwave on the defrost setting. Thanks! . Of course, I couldn’t leave my cousin without asking for the recipe for the wonderful cake. When you need your cake, allow to thaw still wrapped this way you will avoid condensation. I made this cake in 20 minutes. Three key ingredients: natural yogurt (and I am sorry but I choose full fat over low fat), coconut and a juicy lemon and it is love at first sight..I mean.. first bite! Enjoy! Love the idea of coconut cream..yum! You need to protect the cake from freezer burn which will dry out the cake. Lemon extract or lemon oil can be used in place of grated lemon rind. I can, Pasticcini!! Beautiful and ful, Let the work begin..fig's jam is on its way! Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I do enjoy a nice lemon cake once in a while. Yum! They seem to add it to most cake … Enjoy! When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. But embrace it we did. The lemon flavor just gives your taste buds a clean refreshing taste. To freeze a frosted cake, place the cake on a cookie sheet and freeze until frozen, very firm. Spider crab fresh from the fishmonger! It was here that I also discovered this Italian yoghurt cake. Read more about Marcellina here. Un abbraccio e buona giornata! The French also have a version of the yoghurt tub cake and it is oftern the cake children make so it’s got to be fairly easy. To freeze an unfrosted cake, be sure to let it cool completely, then wrap it in plastic wrap and then again in foil, place it in a freezer safe bag or container. These cookies will be stored in your browser only with your consent. What a wonderful time you had with your family in Torino. I think you’ll like it! Sure, you can substitute coconut for ground almonds that would work very well. Would you like to know the tips and tricks for the BEST Italian food? It absolutely proves that simple is the best. Yes, it’s just like plumcake. It’s very easy to make however there was not enough lemon. What about coconut sugar? Fuss free, genuine flavours! Be sure to sift them together to combine them well. Follow My Little Italian Kitchen's board Delicious Italian Food on Pinterest. i do love lemon in everything.. Sherry, it’s just so simple and plain but with a lovely lemon flavour. Dear Annie, I am very pleased you enjoyed the recipe. Marcellina, I’m so in love with this cake! Alida I loved this recipe it came nice and moist and i l love the lemon flavor! Spoon into prepared cake pan and bake. Also, the addition of the lemon zest has been omitted from the recipe instructions. Copyright 2011-2020 They seem to add it to most cake and cookie recipes. I think you will like this cake! I love this cake. Mix well to combine for two minutes, scraping the bowl after one minute. I have just returned from Italy with 2 fresh lemons off my tree. Can we substitute coconut with something else kr can it be omitted altogether? Sei sempre più brava Alida! , Sounds good Debbie. Modified: Jul 6, 2020 by Marcellina. Why not add a thoughtful reference to a “Diabetic Option” right within your terrific recipes ?? Dottie . Hi Nurie, I used salted because I can’t get unsalted here, but if you use unsalted add 1/4 teaspoon of salt instead of a pinch. Italian Recipes and Artisan Foodie Travel, 35 Responses to Lemon Coconut Yogurt Cake soft and moist. Lightly grease and flour an 8 inch (20cm) cake pan. This function has been disabled for My Little Italian Kitchen. It will keep for up to two months in the freezer.

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