Lemon Yogurt Cake Ina Garten
Bright, zesty, and irresistibly moist, Ina Garten’s Lemon Yogurt Cake is the ultimate dessert that strikes the perfect balance between tangy and sweet. Made with simple pantry staples like all-purpose flour, whole-milk yogurt, and vegetable oil, this delightful loaf is elevated by the vibrant flavors of fresh lemon zest and juice. A luscious lemon-sugar syrup infuses every bite with citrusy goodness, while a drizzle of glossy lemon glaze adds a sweet, tangy finish. Perfect as an afternoon treat or a crowd-pleasing dessert, this easy-to-make cake comes together in just under 75 minutes, making it a go-to recipe for any occasion. Whether you're a seasoned baker or a beginner, this foolproof recipe guarantees a tender crumb and a burst of flavor in every slice.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Kosher salt
- 1 cup Plain whole-milk yogurt
- 1 cup Granulated sugar
- 3 Large eggs
- 2 tablespoons Grated lemon zest
- 0.5 teaspoons Pure vanilla extract
- 0.5 cups Vegetable oil
- 0.333 cups Freshly squeezed lemon juice
- 1 cup Powdered sugar
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 8.5x4.5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the yogurt, granulated sugar, eggs, lemon zest, and vanilla extract. Whisk until well incorporated.
Slowly whisk the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Using a spatula, gently fold in the vegetable oil until the batter is smooth and fully combined.
Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
Bake for 50–55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
While the cake is baking, combine the 1/3 cup of lemon juice with 1 cup granulated sugar in a small saucepan. Heat over medium-low, stirring until the sugar dissolves completely. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack placed over a baking sheet.
While the cake is still warm, slowly pour the lemon-sugar syrup over the cake, letting it soak in. Let the cake cool completely.
For the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Let the glaze set for 15–20 minutes. Slice and serve!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 333.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 420 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
