All the creaminess of yogurt, freshness of lemon, and crispiness of oats: Our lemon crumble yogurt bars are baking perfection.

Try this upgraded version of Meghan Markle’s honey lemon layer cake with bolder flavors, softer texture, and a light ...

One of the best recipes I keep going back to calls for a combination of olive oil and Greek yoghurt. The lemon loaf cake is the most moist and flavoursome cake I've made, though it comes in close ...

Beat in the eggs, 1 at a time, then beat in the yogurt, lemon zest, vanilla, and 1/4 cup lemon juice. Scrape down the side and bottom of the bowl, then beat in the dry ingredients in 3 additions ...

This is a refreshing and easy cake with semolina flour and Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold. Ingredients 500 ml (400g ...

Once you are done with your dry ingredients, in another bowl, you whisk together the yoghurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Mix them continuously until you get a smooth consistency.

For the lemon sponge cake knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, separated 120g/4½oz self-raising flour 3 lemons, zest and juice 30g/1oz icing sugar ...

One-Bowl Lemon Poppy Seed Yogurt Snacking Cake Aug. 28, 2024, 7:45 AM GMT-5 / Updated Aug. 28, 2024, 7:18 AM PDT Kristin Teig Monique Volz ...

When cake is done, place on a baking rack and let cool, for about 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and let it soak in and cool.

The lemon yoghurt cake recipe, below, uses the seeds from green cardamom pods, a spice that goes so well with citrus fruit with its sweet almost eucalyptus-like flavour that is just divine with lemon.