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French Yogurt Cake Glaze with Lemon

French Yogurt Cake Glaze with Lemon


Ingredients:

1 c all-purpose flour
½ c ground almonds
2 tsp baking powder
Pinch of salt
1 c sugar
Grated zest of 1 lemon
½ c plain yogurt
¼ tsp vanilla extract
3 large eggs
½ c canola or other flavorless oil

Glaze:

½ c lemon basil jelly or marmalade
1 tsp water

Directions:

Preheat the oven to 350 degrees. Generously butter two medium (4 x 7-inch) loaf pans.
Whisk the flour, almonds, baking powder and salt together.
Work the lemon zest into the sugar. Add the yogurt, vanilla extract and eggs, and whisk vigorously until very well blended. Whisk in the dry ingredients. With a rubber spatula, fold in the oil.
Bake for 40-45 minutes until the cake is golden brown ad a cake tester inserted into the middle comes out clean. Transfer to a rack and cool for 5-10 minutes, Unmold and cool to room temperature right side up on the rack.
Melt the jelly or marmalade with a teaspoon of water and brush on the cake.
(I glazed the cake upside down but normally you would glaze the top.)

 

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