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French Yogurt Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5613
Energy (kCal)1899.484
Carbohydrates (g)205.13
Total fats (g)118.5113
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess. | 2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl. | 3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend. | 4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes. | 5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. | 6. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nonstick vegetable cooking spray - - - -
    purpose flour 1 1/2 cups - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    kosher salt 3/4 teaspoon - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    lemon zest 1 tablespoon grated - - - -
    milk greek yogurt 3/4 cup - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    egg 2 143.0 0.72 12.56 9.51
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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