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.
Ingredients
Scale
- 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
Instructions
- 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.
- Dry Ingredients: Sift flour, baking powder, and salt together in a medium bowl until completely combined and lump-free.
- Wet Mixture: Whisk yogurt, sugar, eggs, lemon zest, and vanilla extract in a large bowl until smooth and slightly frothy.
- 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.
- 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.
- Lemon Syrup: While cake bakes, create a syrup by heating lemon juice and sugar in a small saucepan until sugar dissolves completely.
- 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.
- 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