Wednesday, June 01, 2011

Strawberry Yogurt Cake


Start ari nie kene jimat karen tp bil elektrik slalu x smpai 70hinggit so x de kenaikan la kn.Tp aku kene gak ambik langkah jimat kn karen kt umh aku mane tau tlbh gune dah la lappy nie sentiasa on je.Pas nie kite tgk ape yg naik lak...nnt bile nk dekat raye mesti harge ayam naik kan....aku tgk kt nsk selayang ayam daging sekilo 7hinggit ayoooo naik lg terus aku beli ikan & sutun je.

Ok tghari td aku wat strawberry yogurt cake sebenarnyer resepi nie lemon yogurt cake aku tuka lemon to strawberry x kisah la janji gune yogurt kn.Resepi nie ambik kt sini



  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt (i used strawberry yogurt)
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Directions :

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

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