Lemon Yogurt Cake

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Delicious cake. The yogurt makes it so moist. It has the perfect lemon flavor. I took this to a party and people went nuts!

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This is a fantastic, moist delicious cake. After reading the reviews I did not use the glaze & I don't think it is needed.

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Absolutely delicious. Perfect amount of lemon and so moist.

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I watched the video then made the cake. It was very simple and easy to make. Also,as I could not find small cups of plain whole yogurt I used lemon low fat yogurt n I also used just large sized eggs. Which gave it a very lemony flavor. Very good n making it again to send to a friend for her birthday. Thanks Ina for this wonderful recipe Lisa

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Great flavor and very easy to make. I have served it to guests and it was a hit and I will continue to use this recipe.

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Everyone loved it and wanted the recipe.

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Fabulous cake! Rich, moist, and full of lemon flavor.
I can't imagine someone saying the cake is bland because it is so tangy.
I added a tiny bit more vanilla, the very best quality Greek yogurt, a little more zest than called for, and concentrated lemon juice. I also added vanilla to the glaze.
The cake seemed "juicy" the first day I ate a piece, but the next day it was dramatically different as the juices settled. I refrigerated the cake the second day and served it was fresh strawberries and whipped cream.

I bake often and use products such as lemon, orange, or lime oil when citrus is called for. The oils can be purchased from King Arthur website or at Whole Foods.

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I love Ina's recipes and I was so excited to try this - I read the reviews and saw there is only a minority that didn't like it. However, I did not like this AT ALL!! I did follow the recipe as written (no one has the right to give a bad review if they haven't made the exact recipe!! and I am a seasoned baker. The taste was a little bland and the texture was weird.... I was expecting "more" from this recipe. Oh well, I guess this just wasnt for us ... but I still love Ina!

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Very yummy cake. I skipped the glaze and the cake was tasty and moist enough without it. I also skipped on the parchment paper which was a mistake b/c the bottom burned too quickly so if you're baking in a gas oven, i would recommend you use the parchment paper AND place the tray on a thick baking sheet to prevent any burning. Lemon cakes burn very quickly from my experience!

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This is one of my favorite desserts. I use coconut oil instead of the vegetable oil. It's healthier that way and doesn't taste oily. I've made it with both yogurt and lowfat sour cream and both were equally delicious and similar in texture. I didn't have an issue with the syrup absorbing. I thought it soaked up nicely and was very flavorful. I didn't use all of the simple syrup about 1/2 to 2/3. The lemon flavor is less intense after the first day but just as good. I also made mine in a bundt cake pan instead of a loaf pan. In my oven, it only took about 35-40 minutes. Super easy and a great go-to dessert.