Greek Wedding Bundt Cake
Yogurt and lemons combine nicely to give this statuesque cake a tender
pound cake crumb with a distinctly cheesecake taste.This cake is a gem,
inspired by the hit movie "My Big Fat Greek Wedding". There is a scene
in the film, in which a bundt cake upstages the ensemble cast. My
version of this cake was inspired when I saw about a half dozen
enormous, moist, yellow cakes at a high school bake sale. I discovered
they were made by a Greek grandmother (whose grandson generously shared
the ingredients with me). Yogurt and lemons combine nicely to give this
statuesque cake a tender pound cake crumb with a distinctly cheesecake
taste. I dust this with confectioners' sugar but you can opt for a lemon
glaze with chopped pistachios on top (if your mother-in-law, Greek or
otherwise, is coming to visit).
1 cup light olive or vegetable oil
1/2 cup unsalted butter, melted or light olive oil
2 cups sugar
4 eggs
2 cups plain yogurt
2 teaspoons lemon zest, finely minced
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon salt
4 cups all-purpose flour
*Finishing Touches*
Confectioners' Sugar for Dusting
Melted white chocolate for drizzling
Lemon Zest
Preheat oven to 350 F. Generously spray a 9 or 10 inch tube pan or angel
food pan (*/not/* with a removable bottom) with non-stick cooking spray.
Line a baking sheet with parchment paper and set aside.
(You can use a Bundt cake pan but the cake comes out higher and moister
when you use an Angel food cake pan)
In a mixer bowl, with the paddle attachment, on slow speed, cream the
oil, butter, and sugar together until well blended, about 3-5 minutes.
Add in the eggs, yogurt, lemon zest, lemon juice, and vanilla and blend
well, about 2 minutes. Fold in baking soda, baking powder, salt and
flour and blend well, making sure no un-combined ingredients cling to
bottom well of mixing bowl.
Spoon into prepared pan. Set pan on baking sheet.
Bake until cake is set and tests done with a cake skewer comes out
clean, about 60-80 minutes. Cake will have fine cracks on the surface.
If cake is browning on top but seems undone inside, reduce temperature
to 325 F and let bake until done at the lower temperature.
Cool in pan 15 minutes before unmolding onto a wire cake rack to cool
completely.
Dust with confectioners' sugar to serve or drizzle with melted white
chocolate and dust with lemon zest. You can also offer this with fresh
berries or lemon sorbet.
Serves 12-16
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
