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
- Preheat oven 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 flour, baking powder and salt in a bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- Fold the vegetable oil into the batter, making sure it is all incorporated.
- 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.
- 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.
- When the cake is done, allow it to cool in pan for 10 minutes.
- 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.
- 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