Lemon Yogurt Cake

On my hunt for spring time treats, lemon seems to still be the theme for me. I came across Ina Garten’s lemon yogurt cake and I knew I had to make it this week. Her recipes truly are fail proof and never disappoint. This cake is a refreshing dessert to enjoy with friends and family! Or by yourself, in which case you might be tempted to eat the whole thing. Just sayin’! Happy eating!

Lemon Yogurt Cake


  • 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
  • 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

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat oven 350 degrees.
  2. Grease an 8½ x 4¼ x 2½ inch loaf pan. Line the bottom with parchment paper.  Grease and flour the pan.
  3. Sift together flour, baking powder and salt in a bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients.
  6. Fold the vegetable oil into the batter, making sure it is all incorporated.
  7. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
  8. Meanwhile, cook 1/3 cup of lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  9. When the cake is done, allow it to cool in pan for 10 minutes.
  10. Place the baking rack over a sheet pan, and while the cake is still warm, pour the lemon sugar mixture over the cake to allow it to soak in. Cool.
  11. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Enjoy! XO, Carrie

Recipe adapted from Ina Garten, The Barefoot Contessa


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