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
Units
Scale
- 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