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Lemon Yogurt Cake Recipe

Lemon Yogurt Cake

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Going, Going, Gone

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (493)

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Average Rating:

Total Reviews: 493

Showing 1-10 of 493

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  • on May 27, 2012

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    This cake is SO good...I followed the recipe exactly and it is a very moist and lemony cake. I read other reviews from folks who said it was dry...that wasn't my experience. The cake was perfect. I also make a strawberry sauce (Ina and served it with a scoop of vanilla ice cream and strawberry sauce...sort of like a strawberry short cake, but much better. Also, Ina's pix of the cake is right on...it looks just like the cake I baked.

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  • on May 25, 2012

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    What an excellent recipe! I've made this pound cake no less than 4-5 times and it's winner every time! Ina, your recipes never fail! Thanks a million!!

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  • on May 12, 2012

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    loved this cake! All my colleagues wanted the recipe! it was gone in seconds! thanx Ina.

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  • on April 26, 2012

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    Super quick, super easy, delicious! I did change the recipe a bit based on other reviews. I replaced the oil with butter, replaced the vanilla with a 1/4 tsp. lemon oil and added 1/4 tsp. dried thyme. I didn't use the glaze or simple syrup, and I didn't miss it. Wonderful with lemon curd. It got rave reviews and I will definitely make this again.

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  • on April 22, 2012

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    The cake turned out perfect! It was moist and very flavorful. I used whole wheat flour and olive oil as substitutes and added dried cranberries to give it pops of color!

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  • on April 20, 2012

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    Good: Tastes great. Good solid lemon flavor. No butter. Relatively inexpensive to make.
    Easy to assemble.

    Bad:

    - Glaze is very gloppy. Tends to hover on top of the cake. Cake does not absorb glaze very well.
    - Dense cake using all purpose flour only. Even after sifting.
    - 80% of the lemon flavor comes from the glaze. 20% from the zest in the cake.

    Personal Notes: I followed the instructions to the letter. The cook time is 50 minutes, which I consider long already. By the 30 minute mark, the cake was done by using a toothpick test. I cooked it out to 50 because well I wanted to see how it turns out. By the 50 minute mark, the cake is "almost" dry. This is probably purposely done, so that the glaze will soak into the cake. But it doesn't soak very well, even after a 1 hr soak.

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  • on April 13, 2012

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    Amazing!!! I think this just might be the best thing I have ever made! So moist and delicious with lots of fresh lemon flavor. The only change I made was that I used French vanilla yogurt instead of plain, but other than that I followed the recipe exactly. I had to stop myself from eating the whole thing myself! If I could rate it higher than 5 stars I would!

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  • on April 12, 2012

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    This is an amazing recipe. Quite nice an lemony and perfect with tea. It always brightens my day a little bit more.

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  • on April 04, 2012

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    We could taste the oil throughout the cake! Not good. I followed the instructions, folding in the 1/2 cup of vegetable oil and making sure it was completely incorporated. I've never had ANY Barefoot Contessa recipe not come out perfect. Thinking about trying the recipe again. Just an observation, I've never seen a recipe get 5 stars from EVERY SINGLE review. Makes my say, "hmmmmmm".

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  • on March 31, 2012

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    -DO NOT USE VANILLA IN THIS RECIPE!!I BAKE OFTEN AND FOR MANY YEARS- GOOD RECIPE- ONE PROBLEM- THIS RECIPE SHE USES VANILLA-- A NO NO-- SUPPOSE TO BE PURE LEMON EXTRACT-ITS IS NOT A LEMON VANILLA CAKE-- THERE ARE COMPLAINTS ABOUT NOT ENOUGH LEMON FLAVOR, THAT IS WHY, U HAVE TO USE PURE LEMON EXTRACT-1/2 A TSP IS FINE- I USED A WHOLE TSP BECAUSE I LIKE A GOOD LEMON FLAVOR-- PLEASE DO NOT USE VANILLA

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