Easy Ina Garten Lemon Yogurt Cake Recipe: Zesty Perfect Treat

Lemon yogurt cake brings sunshine to your kitchen with its bright, zesty essence and tender crumb.

Light and sophisticated, this delightful dessert whispers elegance through its simple yet nuanced flavor profile.

Soft and moist textures dance alongside tangy undertones that awaken your palate with every delicate slice.

Subtle citrus notes weave through a rich, creamy base that transforms ordinary ingredients into something extraordinary.

Mediterranean-inspired baking techniques elevate this classic treat beyond standard sweet offerings.

Homemade comfort merges with refined culinary artistry in a way that feels both accessible and special.

The magic happens when basic pantry staples transform into a stunning centerpiece that sparks conversation and delights senses: prepare to fall in love.

Why Ina Garten’s Lemon Yogurt Cake is Refreshing and Light

• Bursting with Bright Citrus Flavor: This lemon yogurt cake delivers a vibrant, zesty punch that dances on your taste buds, bringing sunshine to every single bite with its intense lemon notes from fresh zest and juice.
• Incredibly Moist and Tender Texture: The whole-milk yogurt works magic, creating an ultra-soft, velvety crumb that practically melts in your mouth, making each slice incredibly luxurious and smooth.
• Quick and Simple Baking Experience: Designed for both novice and experienced bakers, this recipe requires minimal technical skills, basic ingredients, and just over an hour from start to finish, making it a perfect weekday or weekend treat that doesn't demand complicated techniques.
• Versatile Dessert for Multiple Occasions: Whether served as an afternoon tea companion, a casual weekend brunch centerpiece, or a light dessert after dinner, this cake transitions beautifully across different settings and moments, pleasing crowds with its elegant yet approachable style.

Ingredients for Ina Garten’s Lemon Yogurt Cake

• All-Purpose Flour, Baking Powder, Kosher Salt: Classic base for a tender, light cake with perfect rise and balanced seasoning.

• Whole-Milk Yogurt, Eggs: Creamy base that provides moisture, richness, and structure to the cake.
• Sugar: Sweetens the cake and helps create a golden-brown exterior.
• Lemon Zest, Vanilla Extract: Adds bright citrus flavor and subtle depth to the cake.

• Vegetable Oil: Ensures a moist, soft cake texture with smooth mixing.
• Freshly Squeezed Lemon Juice: Creates a tangy syrup and glaze for intense lemon flavor.
• Confectioners' Sugar: Provides smooth, sweet glaze with a glossy finish.

How to Make Ina Garten’s Lemon Yogurt Cake

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Prepare a 8.5 x 4.25 x 2.5 inches loaf pan by greasing it thoroughly. Line the bottom with parchment paper, then grease and dust with flour to prevent sticking.

Step 2: Blend Dry Ingredients

• 1 all-purpose flour
• Baking powder
• Kosher salt

Set the bowl aside for later use.

Step 3: Create Wet Mixture

• Plain whole-milk yogurt
• Sugar
• 3 extra-large eggs
• Lemon zest
• Pure vanilla extract

Blend until the ingredients are fully incorporated.

Step 4: Merge Cake Batter

Gradually add the dry ingredients to the wet mixture, whisking continuously. Gently fold in vegetable oil until the batter becomes smooth and uniform. Transfer the batter to the prepared loaf pan.

Step 5: Bake to Perfection

Slide the pan into the preheated oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10 minutes after removing from the oven.

Step 6: Craft Zesty Lemon Syrup

• Fresh lemon juice
• Sugar

Heat on low, stirring until the sugar dissolves completely.

Step 7: Infuse with Citrus Goodness

Transfer the cake to a wire rack positioned over a baking sheet. Drizzle the warm lemon syrup generously over the cake, allowing it to soak in. Let the cake cool entirely.

Step 8: Add Glamorous Lemon Glaze

• Confectioners' sugar
• Fresh lemon juice

Stir until the glaze becomes silky smooth. Pour over the completely cooled cake.

Serve and enjoy this tantalizing lemon yogurt cake that brings a burst of sunshine to your day!

Pro Tips for Ina Garten’s Lemon Yogurt Cake

• Boost Citrus Impact: Sprinkle an extra teaspoon of lemon zest into the batter for a vibrant, zesty flavor that will make your cake sing with brightness.
• Upgrade Yogurt Quality: Swap regular yogurt with thick Greek yogurt to create a luxuriously creamy and rich cake texture that melts in your mouth.
• Prevent Overbaking Disaster: Monitor your cake closely around the 45-minute mark, using a toothpick to check for perfect doneness and avoid a dry, tough result.
• Layer Lemon Love: Brush the warm cake with a homemade lemon syrup after baking to intensify the citrus flavor and keep the cake incredibly moist.
• Temperature Matters: Let all ingredients reach room temperature before mixing to ensure smooth blending and a more consistent cake texture.

How to Store Ina Garten’s Lemon Yogurt Cake

• Freezer Long-Term Storage: Double-wrap the cake in plastic wrap and aluminum foil, then seal inside a freezer-safe bag. Press out extra air to prevent freezer burn. Label with the date and contents. Frozen cakes maintain peak flavor and texture for three months when properly protected.
• Refrigerator Quick Preservation: Transfer cake to an airtight container with a tight-sealing lid. Slice cake before storing to minimize moisture exposure. Keep refrigerated for maximum freshness up to five days. Ensure container is clean and dry before placing cake inside.
• Counter Short-Term Holding: Store cake at room temperature in a sealed cake carrier or covered with a clean kitchen towel. Consume within two days for optimal taste and texture. Keep away from direct sunlight and heat sources. Place on a cool, dry countertop surface.

Creative Variations on Ina Garten’s Lemon Yogurt Cake

• Citrus Berry Blast: Replace half the yogurt with mashed strawberries or blueberries, adding extra brightness and fruity depth to the classic lemon cake.
• Nutty Mediterranean Style: Fold in 1/2 cup chopped pistachios or almonds into the batter, creating a crunchy texture and Mediterranean-inspired flavor profile.
• Lavender Lemon Dream: Add 1-2 teaspoons of dried culinary lavender to the dry ingredients, infusing the cake with a delicate floral undertone that complements the lemon's zesty notes.
• Olive Oil Elegance: Swap vegetable oil with high-quality extra virgin olive oil, introducing a subtle, sophisticated richness that enhances the cake's Mediterranean essence.

Ina Garten’s Lemon Yogurt Cake: A Zesty, Delicious Treat

Lemon yogurt cake emerges as pure culinary magic, blending tangy citrus notes with creamy sophistication.

Ina Garten’s signature recipe transforms simple ingredients into an extraordinary dessert experience.

Mediterranean sunshine seems to radiate through each delicate slice, promising pure comfort and indulgence.

Delicate crumb and bright lemon essence create an irresistible harmony that beckons cake enthusiasts.

Balanced sweetness and zesty undertones make this recipe a true kitchen masterpiece.

Passionate bakers, share this delightful creation, comment below with your lemon-infused experiences, and spread sweet inspiration across social networks.

Ina Garten Lemon Yogurt Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Mediterranean-inspired Lemon Yogurt Cake showcases Ina Garten’s genius for simple, elegant desserts. Rich with tangy yogurt and bright citrus, this moist cake delivers pure culinary comfort that invites you to savor each tender, flavorful slice.

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Ingredients

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Main Ingredients:

• 3 extra-large eggs
• 1 cup plain whole-milk yogurt
• ½ cup vegetable oil

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ⅓ cups sugar (divided)
• 1 cup confectioners’ sugar

Flavoring and Liquid Ingredients:

• 2 teaspoons grated lemon zest (from 2 lemons)
• ½ teaspoon pure vanilla extract
• ⅓ cup freshly squeezed lemon juice
• 2 tablespoons freshly squeezed lemon juice

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Instructions

1. Meticulously prepare the oven environment by heating to 350°F (175°C). Carefully coat an 8.5 x 4.25 x 2.5 inches loaf pan with cooking spray, line the bottom with parchment paper, then reapply grease and dust with flour to prevent potential sticking.
2. Sift together all-purpose flour, baking powder, and kosher salt in a medium mixing bowl, ensuring a uniform and lump-free dry ingredient mixture. Set aside for subsequent integration.
3. Create a smooth wet ingredient base by whisking whole-milk yogurt, granulated sugar, extra-large eggs, freshly grated lemon zest, and pure vanilla extract in a spacious mixing bowl until thoroughly incorporated.
4. Gradually introduce the dry ingredient mixture into the wet ingredients, stirring consistently to maintain a silky texture. Gently fold in vegetable oil using a flexible spatula until the batter achieves a uniform consistency.
5. Transfer the prepared batter into the previously prepared loaf pan, ensuring an even distribution and smooth surface.
6. Position the pan in the preheated oven and bake for approximately 50-55 minutes. Verify doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
7. Allow the cake to rest in the pan for 10 minutes, then carefully remove and transfer to a wire cooling rack positioned over a baking sheet.
8. Simultaneously prepare the lemon syrup by combining freshly squeezed lemon juice and remaining sugar in a small saucepan. Simmer over low heat until the sugar completely dissolves, creating a translucent syrup.
9. While the cake is still warm, generously drizzle the heated lemon syrup across the surface, allowing it to permeate and enhance the cake’s moisture and citrus profile.
10. Craft a delicate lemon glaze by whisking confectioners’ sugar with freshly squeezed lemon juice until achieving a smooth, pourable consistency.
11. Once the cake has cooled completely, elegantly pour the prepared lemon glaze over the top, allowing it to cascade naturally down the sides for a polished presentation.

Notes

• Zesty lemon cake transforms simple ingredients into a sunshine-drenched dessert bursting with bright, tangy flavors.
• Whole-milk yogurt works magic, creating an impossibly tender crumb that stays moist and delectable for days.
• Citrus lovers will adore the intense, vibrant punch from fresh lemon zest and juice mixed throughout the batter.
• Room temperature ingredients blend seamlessly, ensuring a smooth, well-incorporated cake mixture without lumps.
• Flexible recipe welcomes creative twists like poppy seeds, sliced almonds, or even swapping lemons for oranges or limes.
• Lemon syrup penetrates deep into the cake, delivering an incredibly juicy, flavor-packed dessert that keeps guests coming back for more.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 95 mg