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
Watch how to make this recipe.
  • 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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4.5 677
Wanted to watch the video for the lemoncake but the link did not show it. All other links for Ina's dishes have worked automatically. Is there another way to see this video? item not reviewed by moderator and published
I love it even my family love it so much Thanks for the delicious cake item not reviewed by moderator and published
<div>Review:Another flawless Ina effort..! I made it 3 nights in a row (in preparation for an important dinner party) following  the instructions exactly and each result was perfect - took the cakes to work the next day and they were gone almost instantly. If it hasn't been mentioned before, buy an oven thermometer - it will save you a lot of headaches. Ina's recipes do not fail..!! :)<br /></div> item not reviewed by moderator and published
I don't like cake in general, but this cake is so delecious, i used orange instead of lemon , turned out moist and sweet.. item not reviewed by moderator and published
Recipe looks GREAT! Anyone know if I can use coconut oil  vs. vegetable oil? item not reviewed by moderator and published
The best pound cake ever!  Very easy recipe with professional results - an Ina recipe for sure! The use of oil, yogurt and fresh juice/ zest make for a very moist and pretty cake! This was a spontaneous baking session so I didn't have the exact ingredients - used coconut oil, 2% greek yogurt and fresh oranges.  item not reviewed by moderator and published
Very disappointed.  I will not make this again.   It was very dense, dry and flavorless.  I followed the recipe exactly.  Not sure why you would mix the oil in last but it did not mix in well and the dough was very thick.  I had to coo the bread an additional 20 mins or so and was still not cooked in the middle.  <br /> item not reviewed by moderator and published
I was craving lemon pound cake the other day so I decided to try out this recipe. Ina is my go too for recipes. So delicious! I have celiac disease, which means no gluten for me, so after reading the comments I used cup4cup gf flour. So tasty, and very spongey. Mine did rise pretty high, so I had to use a knife to ensure the bottom was cooked through. My batter seemed pretty oily but it all tasted great in the end. <div><br /></div><div>One small note, Ina uses granulated sugar and 1/3 cup lemon juice  for her glaze, not confectioners sugar as stated in ingredients. Would highly recommend! </div> item not reviewed by moderator and published
How do you store this cake? item not reviewed by moderator and published
FYI- the printed recipe says to only use 1 cup of sugar in the cake, reserving the other 1/3 cup for the glaze. But the glaze's ingredients show confectioner's sugar. Ina's video shows her using sugar for the glaze not powdered. I'm thinking the "confectioner's" part is a typo.  item not reviewed by moderator and published
Fantastic cake! For my first go-round I made it almost as is except I added 1 xtra teaspoon of lemon zest to the cake mix and made extra lemon soaking syrup because I love tartness. My only other change was one of method, not ingredients. While the cake was still warm, I poked lots of holes in it with a bamboo skewer going straight down to the bottom of the cake and poured the soaking syrup in while the cake sat in a plate (not over a rack). I let it sit a while then lifted the cake so it could sit in the extra syrup that had pooled at the bottom if the plate. It absorbed all that yummy lemony goodness. This definitely needed an extra 10-12 minutes cooking time. Next time I'll use a bigger loaf pan or an 8 x 8 or even 9 x 9 pan and check it periodically so I don't overcook. For those of you whose cake didn't rise, maybe your baking powder was old or expired? I'll be making this cake on a regular basis--moist and wonderful! item not reviewed by moderator and published
I make this all the time.  I've never exactly followed the recipe because I don't have plain yogurt around.  I usually have vanilia yogurt so that's what I use.  We love it!!! item not reviewed by moderator and published
So incredibly good. I've made this multiple times and prefer it without the glaze and with the addition of a little ground cardamom. Amazing!  item not reviewed by moderator and published
So good! I made it gluten free using cup4cup and did not use the glaze.  item not reviewed by moderator and published
Wonderfully moist and lemony! <br /><br />Followed recipe to the letter, except I only made half of the glaze. Cake needed to bake an additional 10 minutes. <br /> item not reviewed by moderator and published
I only had Greek nonfat yogurt on hand and that turned out nicely. I also used half orange juice for the glaze for a little contrast. Yummy recipe!  item not reviewed by moderator and published
Von's/Safeway/or Albertsons carries the O organics brand plain yogurt or their vanilla yogurt which is fantastic in this recipe! item not reviewed by moderator and published
I made this cake for co-workers and church friends.  Everyone loved it and wanted the recipe.<br /> item not reviewed by moderator and published
I made this cake yesterday, but converted it to gluten free because I have celiac disease...It was sooooo good! I followed the recipe but changed the flour to gf Cup4Cup flour and used lowfat vanilla yogurt because it was all I had.  It is very lemony but my family and I loved it!  I will use a bigger loaf pan next time because I had a blowout from the side of the cake part way through cooking..what a mess!!!  It had such a nice texture, even with the flour change out, and the glaze covered the blowout :-)  All in all I can see myself making this cake a lot in the future. item not reviewed by moderator and published
I guess I got confused, I didn't add all the sugar to the cake batter, because it said divided. But the 1/3C lemon juice I did add, which was a mistake. I should have read the reviews first. I'm going to make it again, following the directions. I did eat the cake, tasted ok. item not reviewed by moderator and published
I doubled the recipe and baked in a 9x13 pan at 350 for 1 hour and 20 minutes. The reason I baked so long was because the toothpick did not come out clean, even at the end. Many people commented that the cake did not rise but it was delicious, can anyone help? item not reviewed by moderator and published
I wish I read the reviews before making this cake because, like others, I included the 1/3 cup lemon juice and all of the sugar into the cake batter instead of cooking it and pouring over the baked cake.  I doubled this recipe in order to make a lemon-filled sheet cake with lemon cream cheese frosting.  Fingers are crossed as I await the baked results. item not reviewed by moderator and published
Okay, I was distracted while making this recipe and made a major mistake. After combining the dry ingredients, I combined the rest of the ingredients without realizing the 1/3 cup of lemon juice was meant for the glaze to be poured over the finished cake. Ideally, the recipe could have been divided into three parts for clarity (and for distracted bakers like me): cake, sauce and glaze. As the recipe stands, it is just divided into the cake section and the glaze section. I haven't made this kind of major blunder, well, ever. I hope this helps someone else to follow the recipe more closely. My botched batter is in the oven and I don't have much hope that it will be edible.  item not reviewed by moderator and published
I've been looking for a lemon recipe, for a long time!!!!! Thank-you!!!!! item not reviewed by moderator and published
can i use coconut oil  75 %/ ghee (clarified butter) 25% mix  instead of vegetable oil?<div><br /></div><div>i have a huge jar of this!<br /><div><br /></div><div><br /></div></div> item not reviewed by moderator and published
I've learned to follow Ina's recipes exactly to get a perfect result. Very lemony which is what I wanted and expected. Nothing in common with pound cake except the shape. item not reviewed by moderator and published
So moist and delicious!  item not reviewed by moderator and published
So delicious! Not too sweet, amazing lemon flavor, perfect moist texture. Made for Easter dessert. I made it the day before and it came out perfectly when served, I just took it out of the fridge ~40 minutes before serving.<br /> item not reviewed by moderator and published
AWESOME RECIPE! I've made this cake three times in the last week for various occasions and get requests for recipes every time. It's deliciously moist and lemony, in all the right ways. The only change I made was to make a simple vanilla glaze (instead of lemon) to cut the tartness of the cake a bit. It was perfect! item not reviewed by moderator and published
I made this for the first time yesterday and it was a hit! I skipped the lemon juice/water step and used less lemon juice for the glaze but added a little vanilla extract and it was perfect! Will share with family and friends. item not reviewed by moderator and published
<div>I had some low fat greek yogurt in the fridge which was getting closer to its use by date, so went on a search for recipes.. so glad I stumbled across this one! I had to make a substitution due to lack of ingredients which was to use brown sugar instead of white in both the syrup and cake. I don't think this would have made much of a difference (I haven't tried it with white sugar), the colour of the cake turned out fine, and it tastes AMAZING! So moist and delicious. I will definitely be making this again..</div> item not reviewed by moderator and published
Unbelievably good.  This recipe is reminiscent of the lemon pound cake you purchase at the coffee house or bakery.  Love Ina.  She is my favorite chef on the food network channel. item not reviewed by moderator and published
很棒 item not reviewed by moderator and published
I made this for my family and my husband thought this was THE BEST lemon cake he has ever had!!  I loved it, too!!!  Super recipe for any time of the year!!!!  I serve this with fresh strawberries for a lovely summer dessert!!! item not reviewed by moderator and published
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
I made this last night and it was very easy and delicious. I used a small container (6 oz) of lemon yogurt and completed the cup with plain non fat yogurt. Forgot the glaze but it doesn't really need it, the syrup is enough. This is definitely a recipe to keep!! item not reviewed by moderator and published
Thank you, Ina! I have used this recipe several times to make this for my daughter's annual ballet recital bake sale - it is always a huge hit! I have even made this as mini-cupcakes (bake for about 15 minutes) and lightly drizzle the icing over the cupcakes - the kids love it! item not reviewed by moderator and published
Just perfect! I used coconut oil and I served it with strawberry ice cream. my people loved it! item not reviewed by moderator and published
Needs more lemon flavor. Rubbery, dense, oily; typical of low-fat texture. It is what it is. Not a great recipe, but OK for anyone who loves sugar. item not reviewed by moderator and published
I added Lemon pudding powder to my dry mix to get an extra kick and to add moisture, i also used half key lime yogurt and half van. yogurt. Yummy item not reviewed by moderator and published
Served this with strawberries and whipped cream for Easter dessert. It was delicious. Light texture, delicate flavor. Skipped th glaze and poked holes with wood skewers for the syrup infusion. Would cut back the oil just a tad next time. Used Nordic Ware loaf pan with the citrus top pattern nad it was perfect. item not reviewed by moderator and published
I used greek lemon yogurt in this recipe because I REALLY like lemon. This a great little cake and easy to make. I do poke holes in it before adding the syrup, plus I keep scraping up the glaze from the cookie sheet and pouring it back in. As I said, I LOVE lemon!! item not reviewed by moderator and published
I just finished eating a slice of this cake and it is delicious! Everyone loved it. Mine took about 40 minutes to bake. I did use organic vanilla yogurt. I kept everything else the same. I did not add the lemon glaze being that the syrup was plenty. I think next time I will use a skewer to poke the cake before I add the syrup. This will definitely be my go to recipe for a very long time. Thanks Ina! item not reviewed by moderator and published
Very Moist and perfect lemon flavor. I used plain nonfat yogurt and I you can't tell the difference. If you have a real sweet tooth add the glaze. It's really perfect with just the syrup. item not reviewed by moderator and published
Delicious! You can use Splenda in the batter, but add a little more yogurt. I added 1/4 cup and it was fine. Sugar dissolves and creates a liquid--Splenda does not. Any time you sub Splenda for the sugar, just make a liquid adjustment. item not reviewed by moderator and published
This cake was delicious! To my disappointment there was none left for the next day. I couldn't find plain whole milk yogurt in a small container so I opted for vanilla yogurt and it was perfect! Definitely adding this to my recipe box! Thanks Ina! item not reviewed by moderator and published
Would like to make this cake, I'm a diabetic. Can I sub slpenda for sugar? item not reviewed by moderator and published
I made this cake and it was gone within the hour! I couldn't find plain whole milk yogurt so I used vanilla yogurt and it was delicious! Has anyone tried to make this as an actual cake? With what type of icing? item not reviewed by moderator and published
It's an absolutely delightful loaf! It's been a hit every time I've used this recipe, with many asking for second and third helpings. item not reviewed by moderator and published
I make this regularly as it is the way to my 10 year old son's heart! I have found that if you let the ingredients sit to room temp, you get the loaf to rise a little more! I too have subbed sour cream or Greek yogurt and it turns out great! I adore all recipes from Ina! item not reviewed by moderator and published
Will not be making this again. It had a nice lemon flavor, but the texture was awful, not cake-like and definitely not like the picture. I was expecting it to be similar to a pound cake in texture. I think there was too much oil and it was difficult to "fold" it into the batter. item not reviewed by moderator and published
Loved this cake! I made it exactly as instructed except I couldn't find the whole milk yogurt so I substituted regular sour cream and cut the final glaze in half. Like others, I found that it required another 10 minutes in the oven but it came out perfectly moist and not heavy. Poking holes in the cake helped the lemon-sugar mixture get absorbed. It's a great stand-alone dessert but I topped it with sliced, sugared strawberries and some whipped cream. My guests came back for seconds! item not reviewed by moderator and published
While the cake is really good, I have found that substituting sour cream for the yogurt produces an even better cake, with a better, denser crumb. jferguson item not reviewed by moderator and published
Have made this several times and it is a family favorite. I do have trouble finding regular plain yoghurt - so have used low fat. Not quite as good but still very good. item not reviewed by moderator and published
This is an awesome family favorite! item not reviewed by moderator and published
Made this a few months back. My family loved it so much, it was requested for Thanksgiving! Oh, and the plain whole-milk yogurt I found in the organic section of the food store. Use fresh lemons! Outstanding. item not reviewed by moderator and published
This didn't work for me. Maybe I did something wrong... item not reviewed by moderator and published
I have made this fabulous Lemon Yogurt cake several times, and because I like a lot of lemon flavor, I use the zest of three lemons in the batter, I also punch holes in the warm cake so that the glaze soaks into it. Absolutely delicious and so moist. Thanks Ina! item not reviewed by moderator and published
No. This was an oily, dense mess. I threw it away. item not reviewed by moderator and published
It is definitely lemony, if that's even a word. I would suggest to omit the glaze for sure! I read some reviews that the middle didn't cook. I used a 9 x 5 loaf pan and it cooked in 50 min on the dot well. If you do decide to make the glaze DO NOT USE LEMON JUICE just make a normal vanilla glaze. I love tart things, but I am on the fence with this recipe. It did however turn out very moist and soft. As for the veg oil I did use the spatula and folded it in several minutes, maybe about 3 min or so to make sure it was well incorporated. Hope my info helped someone out. Happy Baking! :) item not reviewed by moderator and published
This is the moistest lemon cake I have baked so far and soooo easy to make..I didn't put any icing on it and just poured over the lemon and sugar syrup after baking..Next time, I will not add the vanilla as I felt it was slightly competing with the lemon flavor but even with it, the cake is a treasure! item not reviewed by moderator and published
I love this recipe, the cake is moist, I have used both regular and Greek yogurt and it always turns out great. item not reviewed by moderator and published
I actually tweaked this recipe a bit because I needed to use up some sour cream, so I substituted the whole milk yogurt with a 3/4 cup sour cream and 1/4 cup orange yoplait yogurt. Then I used orange zest and orange juice instead of lemon. The recipe turned out great though! Very moist and surprisingly light. item not reviewed by moderator and published
Made it for a welcome to the neighborhood gift. Put some in a ramekin to cook Husband said keep it here must be great. Have to make more. item not reviewed by moderator and published
This cake is wonderful and the blueberry sauce would make a shoe taste good. I use it 100 different ways (it's outstanding on pancakes andwaffles. item not reviewed by moderator and published
Follow the recipe exactly how it is...it needs no tweaking! This is one of the best things I have ever made! Super moist and flavorful and delicious with the blueberry sauce from the same episode. item not reviewed by moderator and published
I followed the directions but made my own changes: I used fat free Fage Greek Yogurt, I did not cook the lemon juice with the sugar and pour it over the cake and I made my own delicious Vanilla Glaze that I have been making for years. The cake had a very light lemon flavor as a result of the way I made it but my husband and I don't like strong lemon so it was perfect for us. I had no problem whatsoever with the cake cooking nor did I find it greasy at all. It came out perfect and was absolutely delish. I have no doubt that I will be making this again and agin. item not reviewed by moderator and published
This pound cake was soo good! I made some modification because I didn't have enough lemon or yogurt so I used half yogurt half whole milk and limes. The icing was a little to sour for my family so I will need to put more sugar. Other then that it was really good. item not reviewed by moderator and published
This was the best lemon cake I have ever had!!!! I strongly recommend this to anyone who has a second thought. On the inside it's moist and fluffy and on the outside it's tangy and taste so lemony. I love Ina Garten!!!!!!! item not reviewed by moderator and published
Simply yummy. I typically skip the icing (not the glaze as we prefer a more tart finish. Perfect every time. item not reviewed by moderator and published
This recipe was, sadly, a huge disappointment. I followed the recipe exactly, but the 'cake' was gummy and greasy, more like a soggy mess than a true cake. The instructions were far too fussy for a simple cake. The texture was... odd. Not fluffy or light as some said, it was dense and heavy like a wet sponge. This is the second Ina recipe I've tried that was an utter fail. Sorry, I really wanted to like this but the recipe, along with the rest of my cake, is going in the trash. item not reviewed by moderator and published
Recipe was perfect. Especially for the loaf. It cooked through as expected. I think I will eliminate the lemon from the glaze on future cakes though, and do sugar only. item not reviewed by moderator and published
I could not get the middle of this cake to cook. So...I sliced off the top after baking it for more than an hour and then glazed it. It was not delicious...very strange texture that was more like a dense pudding. I will not try it again. item not reviewed by moderator and published
ALWAYS a winner. I've made this more than any other Barefoot Contessa recipe. It's a great go-to recipe when you need something delicious and easy to make. It's great on its own or with macerated berries (berries marinated in sugar and lemon juice/zest. It's also terrific for breakfast with milk. Rather than spoon lemon syrup over the cakes, I take a brush and apply it that way--this ensures all of the syrup absorbs into the cake. This cake works for all the seasons, but I especially love it in the spring because it's light, lemony, and tart--perfect for when the days get warmer and brighter. item not reviewed by moderator and published
I usually like Ina takes on many dishes. I made this exactly as written and it turned out EXCELLENT. Light, lemony, delicious for any occasion. I only baked for 45 minutes though, but rather than that it was great. The icing could be avoid if you are not a sweet crave kind of person. I will add this to my repertoire of recipes!!!! item not reviewed by moderator and published
This recipe is odd, and for me came out as an eggy brick. I actually threw the whole thing away. Should have known by the odd insuction to fold in of the oil at the end. Weird. Fortunately the ingredients are pretty cheap. item not reviewed by moderator and published
I absolutely love this cake!! Will definitely try the suggestions ; Butter instead of oil. My question is if you freeze the cake do you pour the lemon mixture on cake before or after freezing? item not reviewed by moderator and published
I have made this cake more than three times now and my family loves it.recently when I made it,I did not have lemon at home so I tried using the orange zest and how yummy that was...thanks Ina..I am a big fan of yours and watch all your shows regularly. item not reviewed by moderator and published
Made this yesterday and enjoyed it but next time will make a few adjustments. I thought it was waaaay too sweet, and I didn't even do the lemon-sugar mixture - I would cut down the sugar to about 3/4 cup. I would also add more lemon zest/juice to the batter. The texture was a bit dense for my taste, so when I bake it again I'll use only 2 large eggs. Other than that, I thought it was pretty tasty! item not reviewed by moderator and published
Thank you very much for this recipe. I have baked it this Sunday afternoon and the family loved it. (Not much left. We're going through a heatwave right now. here in Malta, and this lemony cake tastes so refreshing. Will make it again, many times, this summer for sure. :- item not reviewed by moderator and published
Yes! This was dense but delicate lemon butter flavor with an amazing butter cream color. I also used low fat organic yogurt and melted butter instead of oil. Bravo! item not reviewed by moderator and published
So delicious and easy to make. Very moist, If you like the taste of lemon this is a must. Very refreshing and lite. Made it for a work breakfast. Big hit. Great for the summer. item not reviewed by moderator and published
I found the half cup of oil to be too much. If I make it again I will use less oil.... item not reviewed by moderator and published
Great cake for the warm summer months! To really set off this desert, and make the flavor slightly more complex, I add a 1/2 teaspoon of almond extract in addition to the listed ingredients (without any other modifications. An old southern secret...almond and lemon almost always work well together in deserts! It doesn't make the cake taste too "almond", just complements the acidic lemon flavor. This cake is so moist, and is great served with a scoop of ice cream after a light summer dinner. item not reviewed by moderator and published
I was really craving something lemony and this was perfect! Very easy, moist, delicious and full of yummy lemon flavor. I used melted butter instead of the the 1/2 cup of vegetable oil, and I poked a few holes (maybe 8-10 in the top of the cake before pouring on the simple syrup. I also added a little lemon zest to the glaze. Aside from that, I followed the recipe and was really happy with the results. item not reviewed by moderator and published
Delicious recipe - everything was perfect - guests loved it. I used plain, non-fat Chobani Greek yogurt and it was moist and delicious. Will make again and again. item not reviewed by moderator and published
Very easy and tasty! I love any type of lemon desert and make this one often for my family. Great with a scoop (or two of vanilla ice cream. item not reviewed by moderator and published
Made this today with Chobani lemon yogurt and it was wonderful! I also used all lemon juice and zest told. Was very lemony but light tasting. Wait till Company comes this summer for BQ...guess what they get for desert! Thanks again Ina. item not reviewed by moderator and published
Delicious, light and simple! I am a huge Ina fan and RARELY make any recipe unless I have all the ingredients. Today I was craving something lemony and made this recipe even though I didn't have any plain yogurt or x large eggs. I used Yoplait Greek lemon yogurt and 3 large eggs plus an egg yolk and it came out great. Texture is perfect. I always need to bake Ina's recipes for a shorter time. This was done in 30 minutes! I'm in Northern California, she is in the Hamptons...makes a big difference! item not reviewed by moderator and published
This recipe will be in my short file of perfect things FOREVER! It only has one drawback - its a small loaf cake and gets eaten up too FAST. Co-workers RAVED. Taste was moist and nicely textured - the fresh lemon shown through - the glaze set it all off nicely. In my family our big meal events have a standard set of recipes we always use - this is will be a new addition! We don't add new recipes without a lot of thought - this one is WORTHY! item not reviewed by moderator and published
This cake is really delicious! I mistakenly added 1/3 cup lemon juice to the batter so it tasted pretty lemony but I have to admit that I liked it that way. Definitely worth a try either way! item not reviewed by moderator and published
Jennifer S.<div><br /></div><div>There are actually two glazes. The first is the lemon juice and sugar. Then there is the second which is confectioner's sugar and lemon juice. The video only shows Ina adding the first glaze. The photo of the cake shows the other glaze.</div> item not reviewed by moderator and published
Follow the directions to a tee!  2 tsp baking powder, EXTRA large eggs...this makes a difference and the recipe does specify LOAF pan! 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
why did you give it 3 stars if you even didn't make it yet?!!! item not reviewed by moderator and published
I've literally just finished making it as a cake, just did a lemon buttercream on top. item not reviewed by moderator and published
I agree with the texture. However, the taste was good. I am glad I added lemon extract to the glaze. The cake was not very lemony. To be fair, I give it 3 stars because low-fat pastry is what it is. item not reviewed by moderator and published
not 20 minutes of difference. You should get a temp probe for your oven and see what you're really cooking at. item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide