Lemon Yogurt Cake

Show: Barefoot ContessaEpisode: Going, Going, Gone

Rated: 5 stars out of 5Rate itRead users' reviews (347)

Cook Time:
50 min
Level:
Easy
Yield:
1 loaf

Times:

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

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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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Comments & Reviews

recipe Lemon Yogurt Cake
cheryl los angeles, CA 02-05-2010
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Great Twist on Coffee Cake!
Rated: 4 stars out of 5

I made this cake without the frosting and reduced the oil in 1/2. Makes a great treat with coffee at my office. I live in... Los Angeles and everyone is leaving lemons in my office to make this treat for meetings. Since I found this recipe I have made 12 loaves!!! LOve Love LOVE this cake! Read more
recipe Lemon Yogurt Cake
Jill Pittsburgh, PA 02-02-2010
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Lemony, Moist. Not oily or overly sweet.
Rated: 5 stars out of 5

I almost didn't make this pound cake when I saw that the reviews for it were all over the place and terribly contradictory of... one another. But I'm glad I made it and I will say that if you make the cake according to the recipe directions, the cake is VERY lemony, NOT overly sweet, and NOT too oily. It seems unreasonable to me that people get on here to review a recipe, complain about it, and then go on to say they made 3 or 4 changes to how the chef has written it. A few notes: Ina often uses extra large eggs when she bakes (and this recipe is no exception); but most people buy large eggs. If you buy large eggs, beat a fourth egg in a bowl and add half of it to the recipe. Second: when you make the simple syrup component with the lemon juice, poke holes in the cake with a kebab skewer (kind of like an old fashioned poke cake) so that the simple syrup soaks the cake. I did this in the top and bottom. I promise you that if the simple syrup penetrates the cake, it will NOT be too sweet, as the simple syrup is VERY lemony and VERY tart. Without this step, you will be missing a significant component of lemon flavor and the cake will be significantly more sweet and less lemony. As written, this cake is dense, moist, and very lemony. If you need a point of comparison, the texture is not unlike the lemon loaf at Starbucks, but it is more lemony. I will most definitely make this again.Read more
recipe Lemon Yogurt Cake
Gayle Marietta, GA 01-26-2010
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Great and very moist......
Rated: 5 stars out of 5

Made this last night and it was really delicious. Although the recipe is not written clearly, I was able to go back and... watch the video to understand where and when to use the 1/3 cup lemon juice. I almost put it in the cake rather than the sauce. FOOD NETWORK......PLEASE PROOF READ THE RECIPES AND REVIEWS. Read more
recipe Lemon Yogurt Cake
Tami Gold Beach, OR 01-25-2010
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Perfect & Refreshing!
Rated: 5 stars out of 5

This cake needs nothing and it is a wonderful dessert! I just wished I would have doubled the recipe last night because the... whole thing is gone! -Love your show, by the way!!!Read more
recipe Lemon Yogurt Cake
nn Albany, NY 01-25-2010
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Guiltless pleasure with less oil and sugar
Rated: 5 stars out of 5

I made this wonderful cake with Sun Crystals, which is made with stevia and sugar so that you use only 1/2 sugar. Cake was... moist, sweet and delightfully lemony! I omitted the glaze and it is perfect for a spoecial treat for my diabetes regimen. Thank you Ina!Read more
recipe Lemon Yogurt Cake
Alina Chamblee, GA 01-23-2010
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super easy moist lemon cake
Rated: 5 stars out of 5

I just made this cake tonight and it's amazing. I used sour cream instead of yogurt and a round 9" pan instead of a loaf pan,... but it's really easy to make. With my oven it was ready before the 50 minutes in the recipe... I always check if the cake is done by sticking a toothpick in the center-if it comes clean the cake is done. I had a minor concern that it would be dry, but once I cut it I was surprised to see it was actually moist and it tastes very good. Not too tart, but enough of a kick to be refreshing. I even have pictures, but no way to post them here :) Read more