Lemon Yogurt Cake Recipe | Ina Garten - Food Network
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
- Steps: 5
Lemony Yogurt Pound Cake Recipe - Food Network Kitchen
Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber.
Lemon Cake Recipe | Ina Garten - Food Network
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
- Steps: 5
Lemon Poppy Seed Yogurt Cake Recipe - Food Network
For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper.
Lemon Yogurt Cake | Food Network Shows, Cooking and Recipe …
The Best Kitchen Deals from Amazon's Early Black Friday Sale You Can Shop Now
Angel Food Cake with Lemon Honey Yogurt Sauce - Food Network
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher. Using a spatula, loosen the cake around the sides and middle.
- Steps: 4
Salmon Cakes with Lemon-Caper Yogurt Sauce - Food Network
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. Arrange the salmon cakes on a platter and serve alongside the sauce.
Lemon Cake Recipe - Food Network
Get Lemon Cake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.
- Steps: 3
Lemon Cake Recipe | Food Network
Ingredients: Deselect All, 1/2 cup butter (1 stick), 1/4 cup firmly packed light brown sugar, 2 peaches, peeled and quartered, 1 box your favorite lemon cake mix,
Lemon-Yogurt Mousse Recipe - Food Network Kitchen
Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.