- GLAZE
- Dickinson's® Lemon Curd
- milk
- large eggs
- sugar
- salt
- baking powder
- Pillsbury BEST® All Purpose Flour
- CUPCAKES
- water
- salt
- Dickinson's® Lemon Curd
- grated lemon peel
- powdered sugar
- medium bananas
- ground cinnamon
- powdered sugar
- lemon juice
- vanilla extract
- heavy cream
PermaLink at: http://farmgirlfarerecipes.blogspot.com/2011/02/easy-orange-yogurt-loaf-cake.html
Makes one 9″×5″ or 10″×5″ loaf
This is the kind of simple recipe I love to have in my collection. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. It’s heavenly with fresh strawberries or blueberries, especially if you add some whipped cream and/or vanilla ice cream.
Like most baked goods it also freezes beautifully, and it can be easily sliced when frozen. It tastes even better the second day. As always, I urge you to seek out local and organic ingredients whenever possible; they really do make a difference.
- granulated sugar
- large eggs
- pure vanilla extract
- plain yogurt
- organic orange juice
- organic all-purpose flour
- baking soda
- salt
- Optional syrup:
- granulated sugar
- FOR THE ICING:
- water
- vegetable oil
- eggs
- FOR THE CAKE:
- powdered sugar
- vanilla extract
- milk
Yields 8 muffins, 200 calories per muffin
- sugar
- egg
- egg white
- buttermilk
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- fresh raspberries
- confectioners' sugar
- 2% milk
See separate frosting recipe
- margarine
- cocoa
- water
- salt
- flour
- sugar
- eggs
- sour cream
- soda
Jorge’s whipped cream with fruit toppings.
- sugar
- sour cream
- vanilla extract
- pineapple and/or mandarin and/or peaches and/or kiwi and/or red cherries
- fresh strawberries
- small package of cheesecake pudding powder
- whipped topping