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Lemon Yogurt Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.6572
Energy (kCal)2072.6817
Carbohydrates (g)1.5433
Total fats (g)227.5365
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C. | 2. Beat eggs, oil, sugar and peel. | 3. Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess. | 4. Bake for 30 mins or test with skewer till it comes out clean. | 5. This cake stays moist for a good week and freezes extremely well. | 6. Serve dusted with icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caster sugar 1 3/4 3/4 - - - -
    lemon 2 grated rind 2.5617 0.8233 0.0972 0.0265
    egg 2 143.0 0.72 12.56 9.51
    sunflower oil 1 cup 1927.12 0.0 0.0 218.0
    salt 1 pinch - - - -
    plain yogurt 1 cup unsweetened - - - -
    lemon juice 2 -3 teaspoons 0.0 0.0 0.0 0.0
    self raising flour 2 cups - - - -

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



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