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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer the prepared batter into the previously prepared loaf pan, ensuring an even distribution and smooth surface.
- 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.
- 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.
- 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.
- 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.
- Craft a delicate lemon glaze by whisking confectioners’ sugar with freshly squeezed lemon juice until achieving a smooth, pourable consistency.
- 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