Lemon Yogurt Cake

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I thought this recipe was great. Very easy to make, nice and moist.
I served it with fresh strawberries,and vanilla ice cream.

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I made this with whole wheat flour and no white icing. Its delicious! My version is a bit healthier too!

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I made this cake twice. The first time I followed the directions to a tee. It was ok, but it needed more lemon flavor 2nd time I used 1/4 veg. oil and a 1/4 apple sauce. When the cake was cooled for 10 mins. I poked tiny holes from a cake tester all over the cake and then poured the lemon syrup all over it.. More moist with a little more lemon taste. Will make it again.

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I was anticipating a delicious lemon-flavored cake but was very disappointed!! I was careful to fully incorporate the 1/2 cup of oil into all of the other ingredients (followed the recipe carefully. BUT the cake still had an unpleasant oilly taste. It baked well, had a lovely crust, and looked gorgeous but the flavor was LESS than stellar. I will bake this cake one more time but if the 2nd baking tastes no better than the first, this cake will be permanently deleted from my recipes.

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An easy-to-make recipe and it tastes amazing! Very moist too. I used olive oil instead of vegetable oil. My family tried it with and without the glaze and enjoyed aspects of both! I baked it for a little less and it came out splendidly. The second time I made it, I put it in the oven a little longer and got a lovely brown crust over the around the edges (I'm a crust fan! I'll be making this again and again (it disappears from my kitchen in less than half of a day.

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Very delicious!! Super moist and a definite keeper. I skipped the icing because I wanted to use it as a base for "strawberry shortcake" which I did yesterday. This morning I had it plain w/coffee, so good!! I don't have a loaf pan so I baked it in a square 8x8 it worked fine. I think you need to follow the instructions and don't use a beater. It says to whisk slowly, which is what I did. I added the flour a little at a time w/ out beating the heck out of it. Also, there is a video to watch if you have any doubts. Check it before the 50 min so you don't over cook.

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Tomorrow I am leaving town for a week, but tonight I was in a mood for lemon cake. I didn't want to make a whole cake, and leave most of it sitting in the fridge while I was out of town. So I cut the amount of the ingredients in Ina's recipe by 2/3, made a few tweaks to the recipe and came up with enough cake batter for two small dessert cakes, baked in ramekins. I baked them for 15 minutes at 350, turned out perrrrfect.
I substituted coconut oil in place of vegetable oil, used greek yogurt (no fat in place of plain yogurt and I put in a few dashes of cardamom.
This one is definitely a keeper.

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I thought this cake was lovely, spring-like, and mellow. I made a happy mistake: rather than soaking the cake with the lemon juice and sugar sryrup after baking, I combined all ingredients and baked it one step, and later poured over it the confectioners sugar and lemon juice glaze. It needed a few extra minutes of baking time, but it turned out super moist, almost like a cake made with pudding mix. Unlike the lemon almond quick bread I also made from the W-S spring mailer which went stale almost immediately, this cake remains moist for days covered at room temperature. I will probably follow instructions the next time I make this recipe just out of curiosity. But I would gladly make this again just as is. I imagine the lemon juice syrup gives the cake more of a stronger lemon bite. I can't imagine anyone not loving this cake. I used bleached all-purpose flour which I think contributes to tenderness.

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I wanted to love this cake, but I just made it and am disappointed. The cake came out as a firm brick. I was worried as the batter was extremely wet (I added the 1/3 lemon juice to the batter after comparing the recipe to other lemon pound cakes. The cake smelled deliciously fragrant while baking, but the crust was so tough and brown that I had to shave it off with a knife. The remaining cake is so tough that I was able still able to frost it. The taste is off-putting to my family, we can taste the oil and the crumb is too bread like. I am an experienced baker - used cake flour instead of all purpose, perhaps that caused the tough texture. Anyhow, this cake recipe is not a keeper for me. But, I continue to love ya, Ina!

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I used what I had on hand, melted butter instead of the oil, and sour cream instead of yogurt. Certainly not a health food, but was it every delicious. I will use orange next time, should be great also.