How To Make Lemon Lavender Yogurt-Long Cake - Foodistreet

How To Make Lemon Lavender Yogurt-Long Cake

Lemon Lavender Yogurt Long Cake

How To Make Lemon Lavender Yogurt-Long Cake

Easy Difficulty

  • 25 minutes to prepare
  • 35 minutes baking time
  • 0 minutes Restiing time

Ingredients

  • Number of people: 10
  • 190 g Flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • 113 g butter
  • 225 g sugar
  • 2 Tbsp lemon zest
  • 2 Tablespoons dried lavender (chopped, some need to be set aside for decoration)
  • 3 Eggs
  • 150 g Greek yogurt
  • 1 Tsp vanilla extract
  • 5 Tbsp lemon juice (divided)
  • 125 g Powdered sugar
  • ½ Vanilla bean pod (shaved)
  • Grease for lubrication

Cooking Utensils

  • Scraper Long Mold
  • Oven
  • Rubber Scraper
  • Baking Paper
  • Vertical Mixer
  • Hand-held Mixer
  • Mixer Mixing
  • Bowl Juicer

Nutrition per serving

Calories

318

Protein

5 g

Carbohydrates

50 g

Fat

11 g

Cooking Steps 1/3: Lemon Lavender Yogurt-Long Cake

Lemon Lavender Yogurt Long Cake
  • 190 g flour
  • 2 Tsp baking powder
  • ½ Tsp salt
  • 113 g butter
  • 225 g sugar
  • 2 Tbsp lemon shavings
  • 2 Tbsp dried lavender (chopped)
  • 3 Butter for egg greasing
  • Scraper long mold oven rubber scraper baking paper vertical mixer or hand-held mixer.
  • Take the butter, eggs, and yogurt out of the refrigerator and let them rise to room temperature.
  • Preheat the oven to 175 degrees.
  • Spread butter in the bread mold and spread baking paper long enough to cover the short sides of the mold.
  • Set aside for later use. Melt butter, add sugar, lemon shavings, and lavender.
  • Beat until the mixture is light and well mixed. Then beat in the eggs one at a time.

Cooking Step 2/3

Lemon Lavender Yogurt Long Cake
  • 150 g Greek
  • Yogurt 2 tablespoons
  • Lemon juice
  • 1 teaspoon vanilla extract
  • Long mold oven mixing bowl juicer
  • In a small bowl, mix the yogurt with a little lemon juice and vanilla extract. Stir half of the flour mixture into the butter mixture, then pour in the yogurt. Pour in the remaining flour and mix well. Pour the batter into the mold and bake for 35 minutes, or insert a toothpick into the cake and take it out.
  • If there is no trace of the cake, it is cooked. Let the cake cool in the mold for 15 minutes, then pour out. Leave to cool completely.

Cooking Step 3/3

Lemon Lavender Yogurt Long Cake
  • 125 g powdered sugar
  • 3 Tablespoons lemon juice
  • ½ Vanilla bean pod (shaved)
  • Stir in powdered sugar, remaining lemon juice, and vanilla extract until smooth. Pour on the cooled cake, sprinkle with lavender petals, and slice it when the icing has solidified.

Leave a Reply

Your email address will not be published.

Don't Miss! random posts ..