Zippy Yogurt Lemon Cake Recipe: Ina Garten’s Sunny Delight

Soft, moist, and bursting with zesty brightness, this Ina Garten yogurt lemon cake recipe brings sunshine to your dessert table.

Tangy lemons dance with creamy yogurt, creating a perfect harmony of flavors that will make your taste buds sing.

Professional baker Ina Garten knows exactly how to balance delicate ingredients for maximum impact.

Her simple yet elegant approach turns basic pantry staples into something extraordinary.

Each slice promises a delightful balance of sweetness and citrus that melts effortlessly on your tongue.

The cake tender crumb and bright flavor profile make it an irresistible treat for any occasion.

Grab your mixing bowl and whisk – this delectable dessert is waiting to become your new favorite weekend indulgence.

Beautiful Ways to Present Ina’s Bright Lemon Cake

• Pair with Fresh Berries: Top each slice with a handful of fresh raspberries or blueberries for a burst of color and tangy sweetness that complements the lemon cake's zesty flavor.
• Serve with Afternoon Tea: Slice the cake into elegant pieces and arrange on a beautiful plate alongside your favorite tea, creating a delightful mid-day treat perfect for relaxing moments.
• Dress Up with Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side, which will balance the cake's bright citrus notes and create a luxurious dessert experience.
• Enjoy as a Breakfast Treat: Slice the cake and serve with a morning cappuccino or strong coffee, transforming it into a delectable breakfast companion that feels indulgent yet light.

Storage Tips to Keep That Yogurt Lemon Cake Fresh

• Refrigerate and Extend Freshness: Store the lemon yogurt cake in an airtight container at room temperature for up to 3 days, keeping its soft texture and vibrant flavor intact.
• Freeze for Later Enjoyment: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its delicate moisture.
• Slice and Separate: Place parchment paper between cake slices when storing to prevent sticking and make it easy to grab individual pieces without damaging the delicate glaze.
• Revive Day-Old Cake: Briefly warm individual slices in the microwave for 10-15 seconds to restore the cake's soft, tender crumb and enhance its lemony aroma.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: 450 kcal

Servings: 8

What You’ll Need for Ina Garten’s Yogurt Lemon Cake

• All-Purpose Flour: Provides structure and helps bind the cake together, choose unbleached flour for better texture.
• Baking Powder: Ensures the cake rises beautifully and creates a light, fluffy crumb.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Plain Yogurt: Adds moisture and tanginess, opt for full-fat yogurt for richer flavor.
• Eggs: Bind ingredients and provide richness, use room temperature eggs for smoother mixing.
• Vegetable Oil: Creates a tender, moist cake with a soft crumb, select a neutral-flavored oil.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.

• Granulated Sugar: Sweetens the cake and helps with caramelization, use white sugar for consistent results.
• Lemon Zest: Brings bright, citrusy notes and intense lemon flavor.
• Lemon Juice: Provides tartness and moisture, use fresh lemons for the best taste.
• Confectioners' Sugar: Creates a smooth, sweet glaze with a glossy finish.

Bakeware & Essentials for That Lemony Yogurt Delight

• Loaf Pan (8 1/2 by 4 1/4 by 2 1/2-inch): Essential for baking the cake in the perfect shape and size.
• Parchment Paper: Helps prevent the cake from sticking and makes removal easier.
• Mixing Bowls (2): One for dry ingredients, another for wet ingredients.
• Whisk: Perfect for mixing wet ingredients smoothly.
• Sifter: Ensures flour, baking powder, and salt are well combined and lump-free.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Cake Tester or Toothpick: Helps check if the cake is fully baked.
• Cooling Rack: Allows the cake to cool evenly and prevent soggy bottom.
• Spatula: Useful for folding ingredients and scraping batter into the pan.

How to Whip Up Ina’s Moist and Tangy Yogurt Cake

Sunny Lemon Delight

• Oven Warmup

Crank up the oven to a toasty 350°F. Grab your loaf pan and give it a friendly coating of grease and flour. Tuck a parchment paper blanket on the bottom for extra love.

• Dry Magic

Gather your flour, baking powder, and salt. Sift them together like you’re creating a fluffy cloud of baking potential.

• Wet Harmony

In a separate bowl, dance together yogurt, sugar, eggs, zesty lemon bits, and vanilla. Gently welcome the dry ingredients into this party, swirling them in softly. Invite the vegetable oil to join the celebration.

• Baking Adventure

Pour your batter into the waiting pan. Send it into the oven for about 50 minutes until a tester comes out spotless. While it bakes, whip up a zingy lemon syrup by heating lemon juice and sugar until they become best friends. After 10 minutes of cooling, drench the warm cake with this liquid sunshine.

• Finishing Touch

Whisk confectioners’ sugar with a splash of lemon juice to create a glossy glaze. Drizzle this magical topping over the completely cooled cake.

Zesty Twists & Tips for Yogurt Lemon Cake Lovers

• Expert Tips for Yogurt Lemon Cake
• Swap lemon zest with orange or lime zest for a delightful twist on the classic recipe.
• Replace some vegetable oil with Greek yogurt to reduce calories and boost protein content.
• Use room temperature eggs and yogurt to ensure smoother, more even cake consistency.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for longer preservation.

Heavenly Yogurt Lemon Cake Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Ina Garten’s lemon yogurt cake delivers a delightful balance of tangy and sweet flavors from Mediterranean-inspired ingredients. Moist crumb and zesty glaze make this simple dessert perfect for afternoon tea or casual gatherings.

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Ingredients

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• 3 extra-large eggs
• 1 cup plain whole-milk yogurt
• 1 ½ cups (380 ml) all-purpose flour
• 1 ⅓ cups (270 g) sugar
• ½ cup (120 ml) vegetable oil
• ⅓ cup (80 ml) freshly squeezed lemon juice
• 1 cup (120 g) confectioners’ sugar
• 2 teaspoons baking powder
• 2 teaspoons grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract

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Instructions

1. Preparation: Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan, dust with flour, and line the bottom with parchment paper. Position oven rack in the middle and preheat to 350°F.
2. Dry Ingredients: Sift flour, baking powder, and salt together in a medium bowl until completely combined and lump-free.
3. Wet Mixture: Whisk yogurt, sugar, eggs, lemon zest, and vanilla extract in a large bowl until smooth and slightly frothy.
4. Batter Creation: Gently fold dry ingredients into wet mixture, incorporating vegetable oil until the batter reaches a uniform consistency. Avoid overmixing to maintain the cake’s delicate texture.
5. Baking Process: Pour batter into prepared pan, smoothing the surface evenly. Bake for 50-55 minutes, testing doneness with a cake tester that should emerge clean.
6. Lemon Syrup: While cake bakes, create a syrup by heating lemon juice and sugar in a small saucepan until sugar dissolves completely.
7. Cooling and Syrup Application: Remove cake from oven and let rest in pan for 10 minutes. Drizzle warm lemon syrup over the cake, ensuring thorough absorption.
8. Glaze Finish: Whisk confectioners’ sugar with lemon juice to create a smooth, pourable glaze. Once cake is completely cooled, drizzle glaze over the top, allowing it to elegantly cascade down the sides.

Notes

• Prevent Overmixing: Stir dry ingredients into wet ingredients gently to maintain a tender cake texture and avoid developing tough gluten strands.
• Check Cake Doneness: Use a cake tester or thin knife to confirm the center is fully baked; a clean insertion means the cake is perfectly cooked.
• Maximize Lemon Flavor: Use fresh lemon zest and juice for the most vibrant, bright citrus notes that elevate the entire dessert’s taste profile.
• Proper Pan Preparation: Meticulously grease, flour, and line the pan with parchment paper to ensure the cake releases smoothly without sticking or breaking.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 63 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg