I’m back!
Bakers and cake lovers! I am once again stepping back into the kitchen after a prolonged break and I’m so excited to see you! I want to assure you, my devotion to baking and caking has never waned, but sometimes life just takes over, ammiright?
Which is too bad because baking and writing are two things I truly love doing, and are my main creative outlets. And yet why is it that the things you know you love, or the things you know are good for you are sometimes the hardest to commit to?
Well, what I can commit to is getting started again and what a better recipe to start with than a Lemon Drizzle Cake.
I’m using Ina Garten’s Lemon Yogurt Cake recipe because everything she makes is delicious and I know she will never steer you wrong. Plus, in my opinion, a lemon drizzle cake doesn’t get the credit it deserves.
Often overlooked in favour of the humble banana bread (now sadly tinged with lockdown vibes), lemon drizzle cake is the dark horse of the loaf cake family.
After all, lemons are bright, tangy, zingy and happy, especially perfect for this time of year when the weather is colder and the days shorter and darker.
Lemon drizzle cake takes the best of what lemons represent and, pared with a soft, moist crumb and topped with tangy drizzly icing, BAM! This is how legends are made.
In fact, I’m going to lay down a hot take…
Lemon Drizzle Cake is the NEW banana bread.
That’s right, I said it! Just as easy, if not easier than a banana bread (no need to wait until your bananas go bad), and with a happy bright flavour that’s always a winner.
As a self-professed chocolate lover, I’m making a serious case for the lemon loaf, people! What do you think? Are you on board?
I’d love to know how you feel about lemon loaf! Please drop a comment and if you give this recipe a try I’d love to see it! Be sure to tag me on Instagram (@dulcetdevotion) to share your masterpiece!
In love and baking,
Melanie
Lemon drizzle cake
- Yield: 1 loaf 1x
Description
Ina Garten’s Lemon Yogurt Cake is the ultimate lemon drizzly goodness that’s easy to bake up for a sweet treat or snack. Plus it’s a great as a hostess gift. We love to share our baking around here! I’m sure your friends and family will too.
Ingredients
- 1–1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs (or 4 if using large)
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees.
- Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it 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.
- For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Notes
Makes 1 loaf. This recipe is still lemony and delicious without the syrup layer, but it does help keep it moist and fresh-tasting if your not eating this on the first day. Recipe c/o Ina Garten “Lemon Yogurt Cake” Barefoot Contessa.
- Category: Dessert
- Method: Baking
