Lemon Yogurt Cake

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
10 min
Cook:
50 min

Yield:
1 loaf
Level:
Easy

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
  • 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
Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 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.


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4.5 644
i loved making this the first time around but does anyone know if i can use canola oil instead of vegetable oil? i have some in my kitchen and dont want to go out and buy oil just for this. item not reviewed by moderator and published
I am not much of a sweet cook, but this came out perfectly delicious on the first try. I used the recipe exactly, with an organic 4% yogurt. I did use more zest. I make my own powder from dried lemon peels. I don't know how that compares to fresh. The only thing I did different was using a shallower rectangular pan instead of a a loaf pan. The cake was so perfect, evenly moist and sliceable, that the second effort is in the oven in a loaf pan. Fingers crosed. item not reviewed by moderator and published
Superb. Made this the 1st time about 7 years ago. Took it to a dinner party without ever having tasted it and thought - what's the worst thing that could happen? If it's bad, we just won't eat it. INSTEAD....people said: "Wow - this tastes like a cake we've had from a fancy dance Vermont bakery." (FYI someone made another Ina dessert and this cake won out hands' down. Have made it many times over and always get rave reviews. SUGGESTION: Use plain non-fat yogurt; 5 egg whites instead of 3 whole eggs. I think it really makes a difference. I made it one time with whole yogurt and thought it made it unbelievably oily and ... just not right. That was enough to go straight back to the above. It's a signature cake of mine and I can't thank Ina enough! item not reviewed by moderator and published
The recipe needs to be reviewed for errors. I think the lemon ingredient and confectioners sugar portions are confusing. I made a glaze as per recipe but it came out sticky. item not reviewed by moderator and published
Made this for the second time today. Great lemon flavor but the cake is dense and wet, I don't know what went wrong? Help? item not reviewed by moderator and published
This is a really great cake!! I used half lemon yogurt and half whole milk yogurt and it was awesome. This recipe is a keeper for sure. I also love it for a brunch buffet table. There is never any left!! item not reviewed by moderator and published
Okay--I made major changes to this cake and my vanilla chocolate chip cake is baking. I axed the lemons and lemon zest. Used vanilla yogurt (and cut back the sugar a smidge). Added about 1/3 cup of chopped chocolate chips. Instead of cooking together lemon juice and sugar for the glaze, I am cooking together 1/3 cup of whole milk and 1/3 cup sugar with a bit of vanilla for the glaze. I'll let you know how it turns out! :) So far, I have given this recipe 5 stars because I'm having fun with it and I love the idea of pouring a liquid glaze over the top to give it a moist finish. item not reviewed by moderator and published
Delicious! It was excellently moist and just the right amount of sweetness with the perfect amount of lemon. I served it at my afternoon tea party and people were going back for seconds! item not reviewed by moderator and published
This cake had a really strange texture - kind of spongy holes but not moist - and it was hard to evenly bake even with all the foil, extra baking sheets, etc. The flavor also had a one-dimensional sharp lemon quality that was not nice like a traditional lemon pound cake. I added a homemade blueberry sauce but even that couldn't save it. Not planning to make this again. item not reviewed by moderator and published
This is my "go to" cake when I need something special to take to a friend; if you haven't made it YOU JUST HAVE TOO! item not reviewed by moderator and published
Yes, they are interchangeable.  The main thing is to use a flavorless oil in baking so avoid olive oil. item not reviewed by moderator and published
Add a bit of water to the glaze until its the consistency you desire. item not reviewed by moderator and published
LEMON AND SUGAR MIXTURE: 1/3 cup sugar and 1/3 cup of lemon juice to poor over the cake once it cools a bit. Remember to cut slits in the top of the cake so it soaks through. GLAZE: 1 cup confectioners' sugar and 2 tablespoons freshly squeezed lemon juice. I can't wait! to cut into this tonight at a dinner party. Trust me - it's a winner. item not reviewed by moderator and published
It came out yummy! The yogurt gives the cake a bit of a tangy taste, which is great with the chocolate chips. Instead of removing the loaf from the pan, I poked holes in the partially cooled (10 minutes of cooling time) cake and poured the syrup on top, poured off the excess, and re-poured it on until it was absorbed. And, I have a yummy chocolate chip loaf cake! item not reviewed by moderator and published

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Spring Entertaining Guide