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<\/a><\/p>\nLemon Yogurt Cake with Pistachio<\/strong><\/p>\n Citrus sweets are always a hit in our house, but this moist lemon yogurt cake is probably one of my favorites!<\/p>\n <\/p>\n I’m trying to decide what sweets I should make and serve for an upcoming party planned at our place in August, and I wanted to try this new cake pan to see how it would work.<\/p>\n I bought this unique sized pan several years ago from Japan when I fell in love with this beautiful shape, but I haven’t had a chance to use this until this weekend.<\/p>\n Well, this pan was great! This cake looks so elegant, and I think it will be perfect for our guests to pick up \u00a0a slice with fingers at the party because of the small size.<\/p>\n 1. Preheat oven to 350 degrees F. Grease an 2 1\/4 x 1 1\/2 x 10 1\/8-inch loaf pan with butter. You might also like… \u30d4\u30b9\u30bf\u30c1\u30aa\u306e\u305b\u30ec\u30e2\u30f3\u30e8\u30fc\u30b0\u30eb\u30c8\u30b1\u30fc\u30ad<\/strong><\/p>\n \u5b9f\u306f\u6765\u6708\u3001\u3061\u3087\u3063\u3068\u3057\u305f\u30d1\u30fc\u30c6\u30a3\u30fc\u3092\u4e88\u5b9a\u4e2d\u3002<\/p>\n \u3067\u3001\u305d\u306e\u6642\u7528\u306b\u4f55\u3092\u51fa\u305d\u3046\u304b\u3001\u601d\u6848\u4e2d\u306a\u306e\u3067\u3059\u304c\u3001<\/p>\n \u3053\u306e\u30b1\u30fc\u30ad\u306f\u3069\u3046\u304b\u306a\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u7df4\u7fd2\u3092\u517c\u306d\u3066\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u30b7\u30c8\u30e9\u30b9\u7cfb\u306f\u590f\u3067\u3082\u723d\u3084\u304b\u3060\u3082\u3093\u306d\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u3053\u306e\u578b\u3001\u3082\u3046\u4f55\u5e74\u3082\u524d\u306b\u30aa\u30f3\u30e9\u30a4\u30f3\u3067\u8cfc\u5165\u3001\u65e5\u672c\u304b\u3089\u9001\u3063\u3066\u3082\u3089\u3063\u305f\u3082\u306e\u306a\u306e\u3067\u3059\u304c\u3001<\/p>\n \u4e00\u5ea6\u3082\u4f7f\u3063\u305f\u3053\u3068\u304c\u306a\u304b\u3063\u305f\u3093\u3067\u3059\u3002<\/p>\n \u4eca\u56de\u4f7f\u3063\u3066\u307f\u307e\u3057\u305f\u304c\u3001\u3053\u306e\u7d30\u9577\u3044\u5f62\u304c\u672c\u5f53\u306b\u7d20\u6575\uff5e\uff01<\/p>\n \u4e00\u5207\u308c\u3082\u4e0a\u54c1\u306a\u5927\u304d\u3055\u3067\u3001\u3071\u3063\u3068\u624b\u3067\u3064\u307e\u3080\u306e\u306b\u3074\u3063\u305f\u308a\u3002<\/p>\n \u3053\u306e\u30b1\u30fc\u30ad\u306f\u307e\u3060\u6e29\u304b\u3044\u3068\u3053\u308d\u306b\u30ec\u30e2\u30f3\u30b7\u30ed\u30c3\u30d7\u3092\u3057\u307f\u3053\u307e\u305b\u305f\u308a\u3001\u4ed5\u4e0a\u3052\u306b\u30ec\u30e2\u30f3\u30a2\u30a4\u30b7\u30f3\u30b0\u3092\u304b\u3051\u305f\u308a\u3059\u308b\u306e\u3067\u3059\u304c\u3001<\/p>\n \u3053\u308c\u307f\u305f\u3044\u306b\u3001\u5c0f\u3055\u76ee\u30b5\u30a4\u30ba\u3060\u3068\u3001\u4e00\u5207\u308c\u3054\u3068\u306b\u5473\u304c\u3057\u3063\u304b\u308a\u5473\u308f\u3048\u308b\u3088\u3046\u306a\u6c17\u3082\u3057\u307e\u3059\u3002<\/p>\n \u3057\u3063\u3068\u308a\u3068\u4ed5\u4e0a\u304c\u308b\u3053\u306e\u30b1\u30fc\u30ad\u3001\u30b9\u30e9\u30a4\u30b9\u3057\u3066\u6570\u6642\u9593\u305f\u3063\u3066\u3082\u3001\u786c\u304f\u306a\u3063\u305f\u308a\u3057\u306a\u3044\u306e\u3067\u3001<\/p>\n \u30d1\u30fc\u30c6\u30a3\u30fc\u7528\u30c7\u30b6\u30fc\u30c8\u5019\u88dc\u304b\u306a\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Lemon Yogurt Cake with Pistachio Citrus sweets are always a hit in our house, but this moist lemon yogurt cake is probably one of my favorites!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-32943","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32943"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32943\/revisions"}],"predecessor-version":[{"id":32992,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32943\/revisions\/32992"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 teaspoons baking powder
\n1\/4 teaspoon kosher salt
\n1\/2 cup plain Greek yogurt
\n1\/2 cup and 2 tablespoons sugar, divided
\n1.5 large eggs
\n1 teaspoon grated lemon zest (1 lemons)
\n1\/4 teaspoon pure vanilla extract
\n1\/4 cup canola oil
\n2 tablespoons freshly squeezed lemon juice
\nlemon glaze
\n– 1\/2 cup confectioners’ sugar
\n– 1 teaspoon ~ 1\/2 tablespoon freshly squeezed lemon juice
\npistachio, chopped<\/p>\n
\n2. Combine together the flour, baking powder, and salt in a bowl. In another bowl, combine together the yogurt, 1\/2 cup sugar, the eggs, lemon zest, vanilla, and oil. Add the dry ingredients to the wet ingredients, making sure it’s all incorporated. Pour the batter into the prepared pan. Bake for about 40~45 minutes, or until a cake tester comes out clean.
\n3. Cook the 2 tablespoons of lemon juice and remaining 2 tablespoons of sugar in a small pan until the sugar dissolves.
\n4. Allow the cake to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
\n5. For the glaze, combine the sugar and lemon juice and pour over the cake. Sprinkle pistachio.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"