Monday, April 25, 2011

Lemon Yogurt Cake {Gluten Free}

My hubby made this amazing lemon yogurt cake for dessert after our Easter Dinner today. How fun to use lemons from our own little tree!  The raspberries were a perfect compliment {I convinced him to arrange the raspberries on top, which I think turned out great}  ;) Everyone loved it comparing it to a restaurant dessert.  There's an awesome sugary glaze to pour over the top, which adds a extra layer of sweet goodness. Definitely a decadent treat.  Enjoy!

Recipe: serves 10-12
3 eggs
3/4 cup of butter at room temperature
1 1/2 cups sugar
zest of 1 1/2 lemons
1 1/2 teaspoons vanilla extract
1 1/2 cups nonfat plain yogurt
2 1/2 cups + 2 tablespoons Pamela's Gluten Free Pancake and Baking Mix

3 tablespoons fresh lemon juice
1 1/2 cups powdered sugar

14 oz fresh raspberries

1. Separate yolks from the eggs, reserve yolks in a small dish and add egg whites to the bowl of an electric mixer.  Whip egg whites on high speed (using the whisk attachment) until stiff peaks form (~5-10 minutes), gently transfer to another bowl and set aside.
2. Cream the (room temperature) butter and sugar together in the electric mixer on high speed (using the paddle attachment) until combined and creamy, about 1 minute.  Add in egg yolks one at a time at medium-low speed.  Add lemon zest and vanilla.
3. Slowly add in 1/4 of the yogurt then 1/4 of the flour mixture and repeat, until all the yogurt and flour mix have been added and the batter is combined.  Very slowly BY HAND fold in the whipped egg whites using a spatula to gently combine with as little stirring as possible.
4. Turn on oven to 350'F.  Pour batter equally into two 9-inch cake pans.  Level batter by gently shaking the pan back and forth.  Let the batter rest in the pans at room temperature until the oven is preheated.
5. Bake at 350'F for 25-30 minutes or until it reaches an internal temperature of 190'F and a toothpick inserted comes out clean. Cool in the pan for at least 20 minutes.
6. To make the glaze mix the lemon juice and powdered sugar in a bowl with a whisk until the glaze is runny and creamy white in color.
7. Once the cakes have cooled for 20 minutes, carefully remove them from the pans and put 1/3 of the glaze between the two layers to help hold them together.  Pour the rest of the glaze over the top of the stacked cakes.  Place raspberries on top starting from the outside edge and working your way in until the top is covered.

1 comment:

Jeremy said...

I tried this again but cut the butter down to 1/4 cup. Instead of creaming the butter and sugar I melted the butter then mixed all wet ingredients together then dry then egg whites.

Turned out great and lower fat.

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