We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.
This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!
If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.
In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.
The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.
The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!
Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.
The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!
I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.
Lemon Yogurt Cake Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
3. Whisk the mixture with a hand mixer until combined.
4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.
5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
If you liked this homemade cake recipe, try making also this marble cake.
Lemon Yogurt Cake 1.2.3 Recipe
Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
1lemon yogurt( 125 grams – use the same container as a measure )
1containerof sunflower oil
Precalienta el horno a 180º arriba y abajo.
In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
Whisk the mixture with a hand mixer until combined.
Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
I have cooked many cakes before, and I have to say this chocolate birthday cake is D-E-L-I-C-I-O-U-S.
This chocolate birthday cakerecipe has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.
He is particularly fond of this chocolate cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he was six years old.
Before I tried it, he had always told me that there was no other cake like it, that it was, by far, the best chocolate cake I would ever try. One day, I was so intrigued that I felt the urge to taste it… Now, that I have already tasted it, I invite you to try it and tell me what you think!
In many Spanish restaurants, you can find this tarta de cumpleaños ( birthday cake in Spanish ) as dessert on their menu, and it is decorated with lacasitos sweets and other toppings to give it a colourful touch. For many people, it is the perfect cake for birthdays; both children and adults love it. Nonetheless, you can make it for other special events, too.
When I was planning the cake photoshoot, I thought of decorating it with lacasitos like the others. Victor stopped me in my tracks and said: “No Lacasitos”; therefore, we went out shopping to buy a cake plate to show it´s category. Now I understand him. It is spectacularly delicious.
If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will become one of your favorites.
For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.
Spanish Chocolate Birthday Cake Recipe
1. Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in bain-marie. How? Fill a saucepan with water and put it on the stove. Then, place the glass bowl on top of the saucepan, keeping it from touching the water. With the hot water, without bringing it to the boil, stir with a whisk until the chocolate melts. Set aside.
2. In a separate bowl, cream 150 grams of butter, 150 grams of sugar and 6 egg yolks. Beat with a hand held mixer.
3. Add the mixture into the chocolate and stir with a spatula until integrated. It is important that the chocolate is not too hot.
4. Whip 200 grams of cream with the hand held mixer for 3 minutes until thickened.
5. Add the chocolate into the whipped cream and mix very well.
6. Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
7. Line 8 inch cake pan with parchment paper.
8. Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
9. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have cooked a delicious chocolate birthday cake!
This summer in Vivero, the most popular dessert in my family has been the lemon mousse with condensed milk.
I asked my aunt Carmela to teach me how to make this dessert since it is easy to make, fresh and creamy. Furthermore, it can be stored for several days in the fridge.
Ever since I can remember, I have always spent my summers in Vivero. It is a family tradition that I will try to pass on to my children.
Summers in northern Spain are usually cold and rainy; however, this summer of 2021… has been awesomely sunny! And that’s why this dessert has conquered us all!
I am very happy to share with you this easy lemon mousse recipe.
When Should I Make This Lemon Mousse Recipe ?
My recommendation for you is to make this lemon mousse with condensed milk at least 6 hours before eating it. It tastes even better one or two days after making it because the mixture will be more settled and tasty.
How to Make Lemon Mousse with Condensed Milk
In a bowl, add 370 grams of condensed milk and 4 plain sugar free Greek yogurts. Mix all together with a spatula.
Grate 4 lemons. Remember not to grate the white part of the lemon peel because it is bitter. Set aside the lemon zest.
Squeeze the lemons and pour the resulting lemon juice to the yogurt mixture while stirring with a whisk.
Add the zest of the lemons to this mixture and keep stirring.
When the mixture is well combined, serve in small glasses.
To decorate and give this dessert an even fresher touch, grate a little lime over the top of the mousse.
Put it to chill in the fridge for 4 hours. You can wrap each glass with cling film to better protect the mixture and to keep it from absorbing odors.
Did you like this mousse? If you want to go a step further and make this mousse for special events, I challenge you to try this mousse with crumble!
Homemade custard, or natillas, belongs to the wide range of desserts that my grandmother used to make us. Therefore, when I eat this homemade dessert, it reminds me of my childhood.
I remember when we used to go to my grandmother’s house for Sunday lunch. I was very happy visiting my grandmother. First, I loved enjoying quality time with her. In addition, I knew what dessert was going to be served after every Sunday meal: natillas!
She always made us this dessert because she knew we all loved it.
When I started making natillas for the first time, I realised that it was easier than I thought. It was delicious, almost as much as my grandmother’s custard.
It is a very easy dessert to make since it is made of simple ingredients such as milk and eggs. You can give your own touch by flavouring it to your taste, with either just a cinnamon stick, or two lemon peels or one lemon peel and one orange peel. In Spain we like to give it a citrus aroma.
By the way, remember to peel the lemon and orange peels without the white part.
How To Make Spanish Homemade Custard
1. First step: to flavour the milk. In a saucepan, add 800 ml. of milk and one cinnamon stick. Put it over medium-high heat until it starts to boil. Pour the rest of the milk in a glass (200 ml.).
2. Meanwhile, add one spoonful of cornstarch into the glass of milk ( 200 ml. ) that you have set aside, and stir until dissolved.
3. In a separate bowl, beat 8 egg yolks with an electric hand mixer together with 100 grams of sugar and the glass of milk with cornstarch.
4. Once the milk mixture starts to boil, remove it from the heat.
5. Pour the milk through a strainer into the bowl with the egg yolk mixture and stir with a fork.
6. Put the mixture in a saucepan over low heat. With the help of a wooden spoon, stir continuously to prevent the mixture from boiling and the yolks from curdling.
7. You will see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from heat.
8. Strain the custard through a sieve into a deep bowl and let it chill in the refrigerator for a couple of hours until completely cooled. Et voilà! You have your custard ready to taste!
Flan is a traditional dessert that reminds me of my childhood and my grandmother taught me how to make it.
Every summer, when I was a kid, I used to go with my siblings to our family house in the countryside. In that place surrounded by nature, I spent my happiest summers … and the food… mmmmm… that was good quality food.
We used to help our grandmother Margarita to collect eggs from the hen house. Our mission was to find as many as we could and give them to her. The feeling of finding eggs, especially the most hidden ones, was very similar to finding treasure. It was a lot of fun.
Imagine what delicious flans came out of those fresh eggs!
My grandmother used to make flan of all kinds. A flan recipe she almost always made was this traditional one, using just three simple ingredients: eggs, milk and sugar.
What is Flan?
Flan is an egg custard baked in water bath and topped with caramel. It is a very popular dessert in Spain, and it is very easy to make since you only need three ingredients to prepare it: eggs, milk and sugar. There are other delicious flan variations such as this one made with condensed milk.
What Flan Mold Should I Use?
When there are more than 6 of us at the table, I use a large flan mold. Otherwise, as in this case, I use small flaneras (flan ramekins) when making this flan recipe.
What to make today for dessert ? If you have eggs, milk and sugar in the kitchen, this traditional flan recipe will be your right choice to surprise your friends and family.
How to Make Flan
1. Preheat the oven to 356°F ( 180°C ).
2. In a saucepan, add two tablespoons of sugar and a teaspoon of water over high heat. Do not stir it neither with wooden spoons nor metal spoons, just gently shake and tilt the saucepan until the sugar combines well and browns evenly.
3. As soon as it is golden brown, remove the caramel from the heat and pour it in 6 flan ramekins, tilting and turning each one to evenly coat the bottom and sides. Be very careful with the caramel because it burns a lot!
4. In a bowl, beat 6 eggs with a wire whisk or hand held mixer on low speed.
5. Add in 2⅓ cups of whole milk and 1¼ cup of sugar. Keep beating on low speed until well combined. Tip: you beat at this speed to avoid too many bubbles forming in the custard.
6. Pour egg mixture into the previously caramelized flaneras. Tip: pass the mixture through a sieve to get rid of lumps and bubbles.
7. Now its time to bake the custard in water bath. Place the flan ramekins inside a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras. Then, cover each one of them with aluminum foil. In case you use a large flan mold, cover it with the lid that comes with it. Tip: other way to prepare the bain-marie is by leaving the baking dish, filled with less than halfway up of water, in the oven when preheating.
8. Bake for 35 minutes. Make sure flans are done by pricking a needle. If it comes out stained, leave them a few more minutes. If it comes out clean, the flans are ready.
9. Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
10. Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!
In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras, or flan ramekins.
In a bowl, beat 6 eggs with a hand held mixer or a whisk.
Add in milk and sugar to the egg mixture. Beat on low speed to avoid making too many bubbles in the custard.
Pour the mixture into the previously caramelized flaneras.
Place the flan ramekins in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras.
Cover them with aluminum foil.
Bake for 35 minutes.
Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!
Today I´m sharing with you how to make arroz con leche so that it comes out as creamy as the one our grandmothers used to make us for dessert.
My grandmother used to prepare this delicious dessert for us when I was a kid, that’s why it flashes me back to my childhood every time I eat it.
What is Arroz con Leche?
Arroz con leche is a traditional Spanish dessert made from rice, milk and sugar.
In Spain there is a region well known for making the most delicious arroz con leche, Asturias, and it is where this arroz con leche recipe comes from.
This recipe was given from an old Asturian woman to my grandmother many years ago.
Which Rice is Best for Arroz con Leche?
In order to make a delicious, creamy arroz con leche, I use short-grain sticky rice, also known as pearl or glutinous rice. This type of rice releases the starch from the grain to make your dishes incredibly creamy!
On my desserts list, this Spanish rice pudding is definitely in the top 3. And I have a feeling it’s on my children’s list too.
Please, don’t be discouraged if the first time it doesn’t turn out as expected. To make this dessert requires patience and practice, skills to achieve success in the kitchen (and in life!). If you persist, eventually you will find it easier and easier to make this creamy arroz con leche.
Once you have prepared this delicious dessert, it’s time to invite your friends and family over. I assure you that the moment they have this sweet, creamy treat in their mouths, they won’t be able to do anything else but…. mmmmmmmm….
I hope you end up loving this traditional Spanish dessert as much as we all do at home. In order you get it right the first time, every single step of this recipe is thoroughly explained.
How to Make Arroz con Leche
1. In a saucepan (without turning on the heat yet), add 1½ liter or 6 cups of whole milk, 1⅓ tablespoon (20 grams) of butter, one cinnamon stick, a lemon peel and ½ cup (85 grams) of rice.
Tips for this first step:
When peeling the lemon, make sure to avoid the white part right under the skin since it has a bitter taste.
I recommend cutting the lemon skin with a vegetable knife to peel it at once and with no white part.
2. Cook on high heat for about 10 minutes while stirring with a wooden spoon.
Tips for this second step:
Use a tall saucepan as the milk will rise and foam on high heat.
Stir with a wooden spoon so that the rice doesn´t stick, and milk doesn´t rise and get out of the pot.
Counting down… The 10 minutes are up!
3. Reduce heat ( level 4 glass-ceramic ) and leave it cooking for 20 minutes.
4 . 5 minutes before the 20 minutes are up, pour in ¾ cup (170 grams) of sugar. Now it´s time to stir well!
Tips for this fourth step:
One last stirring effort! In this step you have to stir thoroughly to keep sugar from sticking.
You will see the mixture start to thicken, but it is still runny. don’t worry as the rice will thicken a lot when it cools down. If you wait until it is as thick as you would like it to be, rice may harden.
5. Pour the mixture into a bowl. Remove the lemon and the cinnamon stick.
6. Allow your arroz con leche to cool to room temperature for 20 minutes and then put it to chill in the refrigerator.
Tips for this sixth step:
During resting time, rice thickens as it cools. Then, you can serve it.
If it is stored in the refrigerator, I recommend you taking it out a few minutes before serving so that your guests can savor its creaminess.
7. Et voilà! You have made a delicious, creamy arroz con leche!
What if my arroz con leche doesn´t come out as creamy as I expected?
Don’t worry if it comes out a bit liquid, you can place it back in the pot and cook it on low-medium heat for a few more minutes. It may only need 5-10 minutes more. Remember that it will also thicken as it cools.
If you are having a dinner party and want to serve arroz con leche for dessert, I recommend you to make it in the morning. Each guest may cover their own serving of arroz con leche with a dusting of cinnamon powder.