Lemon Yogurt Cake Recipe

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Lemon Yogurt Cake

Ingredients;

• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 3 extra-large eggs
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 1/3 cup freshly squeezed lemon juice

For the Glaze;

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions;

Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate 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 – until a cake tester placed in the center of the loaf comes out clean.

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 the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Pumpkin Whoopie Pies with Creamy Cream Cheese Filling

Pumpkin Whoopie Pies with Creamy Cream Cheese Filling

Ingredients:

• 3 cups AP Flour
• 1 Tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

• 1 cup brown sugar
• 1 cup Splenda (use could white sugar if you like)
• 1 cup vegetable oil
• 1 - 15 oz. can of pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

• 1 - 8 oz. package of cream cheese, softened
• 1 stick of unsalted butter, room temperature
• 1 - 16 oz. package of powdered sugar
• about a capful of vanilla extract
• a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.