Ina Garten Lemon Yogurt Cake

This delicious Lemon Yogurt Cake by Ina Garten is prepared using all-purpose flour, plain whole-milk yogurt, extra-large eggs, grated lemon zest, and vegetable oil. This moist and flavorful Lemon Yogurt Cake recipe is a perfect dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.

Ina Garten Lemon Yogurt Cake Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar (divided)
• 3 extra-large eggs
• 2 tsp grated lemon zest (from 2 lemons)
• 1/2 tsp pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

Lemon Glaze Ingredients:

• 1 cup confectioners’ sugar
• 2 tbsp freshly squeezed lemon juice

How To Make Ina Garten Lemon Yogurt Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan (8.5 x 4.25 x 2.5 inches), line the bottom with parchment paper, and then grease and flour the pan again to ensure the cake doesn’t stick.
2. Mix the Dry Ingredients: In a mixing bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt. Set this bowl aside for now.
3. Prepare the Wet Mix: In another large bowl, combine 1 cup of plain whole-milk yogurt, 1 cup of sugar, 3 extra-large eggs, 2 teaspoons of grated lemon zest, and 1/2 teaspoon of pure vanilla extract. Whisk these ingredients together until they are well combined.
4. Combine the Mixes: Slowly add the dry ingredients to the wet mixture while whisking continuously. Once combined, use a spatula to fold in 1/2 cup of vegetable oil until the batter is smooth and well-mixed. Pour the batter into your prepared loaf pan.
5. Bake the Cake: Place the loaf pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it.
6. Make the Lemon Syrup: While the cake is cooling, heat 1/3 cup of freshly squeezed lemon juice and the remaining 1/3 cup of sugar in a small pan over low heat until the sugar dissolves completely. This will be your lemon syrup.
7. Glaze the Cake: Once the cake has cooled for 10 minutes, remove it from the pan and place it on a wire rack set over a baking sheet. Pour the warm lemon syrup over the cake, allowing it to soak in. Let the cake cool completely.
8. Prepare the Lemon Glaze: In a small bowl, combine 1 cup of confectioners’ sugar with 2 tablespoons of freshly squeezed lemon juice. Mix until smooth and then pour the glaze over the cooled cake.

Recipe Tips

• Add more lemon zest: To give your cake an extra citrus punch, add an additional teaspoon of lemon zest. This will make the lemon flavor even more pronounced and give the cake a delightful aroma.
• Use Greek yogurt: If you prefer a richer texture, swap out the plain yogurt for Greek yogurt. It adds a creamy thickness to the batter, making the cake even more moist and decadent.
• Test for doneness early: Check your cake at the 45-minute mark with a toothpick. Ovens can vary, and you don’t want to risk overbaking. A clean toothpick means it’s done, even if it’s before 50 minutes.

What To Serve With Lemon Yogurt Cake

Serve your delightful Lemon Yogurt Cake with a refreshing mixed berry salad, a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, a side of tangy lemon curd, or a cup of hot chamomile tea.

You can also pair it with a zesty fruit sorbet, a slice of aged cheddar cheese, or a spoonful of homemade blueberry compote.

How To Store Lemon Yogurt Cake

To Refrigerate: Place the Lemon Yogurt Cake in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to one week to keep it fresh and moist.

To Freeze: Wrap the cake in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to three months.

Frequently Asked Questions

How can I make sure my Lemon Yogurt Cake stays moist?

Keeping your Lemon Yogurt Cake moist is key. Use whole-milk yogurt for the best texture. If you store it, wrap it tightly in plastic wrap or keep it in an airtight container. This locks in moisture and keeps it fresh.

Can I use Greek yogurt instead of plain yogurt?

Absolutely, you can use Greek yogurt in your Lemon Yogurt Cake. Greek yogurt adds a rich, creamy texture to the batter. Just make sure it’s plain and not flavored to keep the recipe on point.

How do I know when my Lemon Yogurt Cake is done?

To check if your Lemon Yogurt Cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. Start checking at the 45-minute mark to avoid overbaking.

Ina Garten Lemon Yogurt Cake Nutrition Facts

Serving Size: 1 of 12 servings

• Calories: 300
• Total Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 46 g
• Dietary Fiber: 0 g
• Sugar: 33 g
• Protein: 4 g
• Cholesterol: 55 mg
• Sodium: 169 mg

Try More Ina Cake Recipes:

• Coca Cola Cake
• Lemon Icebox Cake
• White Cake