Monday, 16 November 2015

Lemon Yogurt Pound Cake (柠檬优格磅蛋糕)

I always get mesmerize by those classic lemony pound cake (with a thick layer of white icing) sold in the cafes. To be frank I have weakness on food made from lemon like pound cake, shortbread, lemon curd, lemon bar and honey lemon drink. In this post I am sharing one of my favourite lemon bake which is well-received by family and friends; Lemon Yogurt Pound Cake. This fusion of old fashioned tea cake is made with Greek yogurt then soak with lemon sugar mixture to make it extra moist and lemony!



LEMON YOGURT POUND CAKE


Lemon Yogurt Pound Cake
Furthermore this cake is packed with full lemon flavour leaving behind a sweet and sour after taste. And if poppy-seeds are not available in your country, you can always omit it or replace with alternative choices like Chia Seeds, dried cranberries, blueberries and etc for extra crunch.

Ingredients for Lemon Yogurt Pound Cake

(Yield: 25 x 11 x 7cm | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 250g unsalted butter, soften
  • 180g castor sugar
  • 370g cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon sea salt
  • 5 medium eggs (55g each)
  • 1 tsp vanilla extract
  • 240g plain yogurt (Greek yogurt)
  • Zest of 4 lemon
  • 100ml lemon juice
  • 1/4 cup poppy-seed (optional)

Method:
1. Preheat oven to 180°C (356°F), grease and flour baking tin then set aside. Using a microplane grater, zest the rind of 4 lemons before juicing.

A video posted by Ellena Guan (@cuisineparadise) on
An Instagram clip on preparing the cake batter.

2. Cream butter and sugar till light and creamy. Add in eggs and vanilla extract and continue to beat on low speed (KA: Speed 2) until combined.

3. With mixing running on low speed toss in lemon zest and juice.

4. In 3 batches beat in flour mixture (flour, baking powder, soda, salt and poppy-seed) and yogurt alternatively ending with flour.

5. Transfer batter into prepared baking pan, bake in preheated oven (2nd lower rack) for about 60 minutes or until skewer inserted in the centre and comes out clean.


Lemon Syrup
100g sugar
100ml lemon juice

Method:
1. Stand cake in baking pan for 10 minutes while preparing the syrup.

2. Melt sugar with lemon juice over medium heat and set aside till mixture comes to boil. Turn off the heat and set aside.

6. Invert the slightly cooled cake on a wire rack placed on large baking tray lined with parchment paper.

7. Slowly spoon lemon syrup over the warm cake and let it sip into the cake to make it moist and lemony' in flavour.


Lemon Icing:
1 cup icing sugar
1-2 tablespoons lemon juice
Zest of 1 lemon

Method:
1. Slowly stir lemon juice (1/2 tablespoon at a time) into icing sugar till the consistency that you prefer (spreadable or pouring).

8. Add in 1 teaspoon lemon zest, mix well and spoon icing over completely cool cake.

Handy Tips:
~ Do not reduce the amount of sugar in this recipe or else your cake will turn out to be sour due to the amount of lemon juice.

~ If possible complete both lemon syrup & lemon icing to achieve cafe style lemon cake taste or at least retain the lemon syrup to moist the texture of the cake.

~ Poppy seed can be omitted or replace by "chai seeds", dried cranberries (soften in water) or blueberries.


柠檬优格磅蛋糕 (Lemon Yogurt Pound Cake)
这个柠檬优格磅蛋糕是我常为家人准备的下午茶点之一。吃过一次我保证你会忘不了它那独特的味道和松软的口感。而且每口又有酸中带点丝丝甜味及清淡的柠檬气息让你不知觉陶醉其中。


(分量: 25 x 11 x 7cm 长方形烘盘 | 准备: 10分钟 | 烘烤时间: 60分钟)
材料:
50克无盐牛油,微软
180克细砂糖
370克低筋面粉
1/2茶匙发粉
1/2茶匙小苏打
1/4茶匙海盐
5个鸡蛋,(每个约55克)
1茶匙香草精
240克优格酸奶
3个柠檬皮屑
100毫升柠檬汁
1/4杯罂粟籽(可选)

做法:
1. 先将烤箱预热到180摄氏度并在长方形烘盘四周刷上油后扑好烘焙纸,备用。

2.将微软的牛油和细砂糖用打蛋器的中速度搅拌大约 5-6分钟 左右直到呈现汝白色。

3. 接着加入香草精和鸡蛋继续搅拌均匀才拌倒入柠檬汁和柠檬汁。

4. 分三次将过筛后的粉类(面粉,发粉,小苏打,盐和罂粟籽)和优格酸奶搅拌均匀。

5. 最后将面糊倒入预备好的烘盘放入预热的烤箱烤大约 60分钟。取出后的蛋糕先等10分钟才从烤盘转到冷却架降温。

柠檬糖浆
100克细砂糖
100毫升柠檬汁

做法:
1.当蛋糕在冷却架降温时,开始准备糖浆。

2.将细砂糖和柠檬汁用中火煮沸,糖融化。熄火待用。

柠檬糖霜:
1杯糖粉
1-2汤匙柠檬汁
1个柠檬皮屑

做法
1.首先将1/2汤匙的柠檬汁拌入糖粉然后慢慢一边搅拌一边加入其余的柠檬汁直到变成可以涂在蛋糕上的糖霜。

6. 最后加入1茶匙柠柠檬皮屑拌均匀就可倒在冷却的蛋糕上。

No comments:

Post a comment

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

ShareThis