Ingrédients pour Yogurt Lemon Nut Cake
- Walnuts
- 1 1/2 cups granulated sugar + 1/2 cup granulated sugar for nut mixture + 1/2 cup granulated sugar for glaze
- Fresh Lemon Rind
- 1 cup (2 sticks) unsalted butter
- 3 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- Plain Yogurt
- Vanilla Extract
- Fresh Lemon Juice
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Comment préparer Yogurt Lemon Nut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, combine 1 cup chopped nuts, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a small bowl, mix 1 cup plain yogurt and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the reserved nut mixture and 2 teaspoons lemon zest.
- Pour batter into the prepared tube pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/2 cup lemon juice and 1/2 cup granulated sugar.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Pour the hot glaze over the completely cooled cake. Let the glaze set before serving.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
1372g
Fat
660g
Carbs
198g
