Imen Dridi This Ina Garten Lemon Yogurt Cake is a pound cake made with all-purpose flour, oil, whole-milk yogurt, grated lemon zest, and extra-large eggs, and it’s glazed with lemon glaze made of lemon juice and confectioners’ sugar.
What makes this Lemon Yogurt Cake special is that Ina uses freshly squeezed lemon juice and yogurt, and this is what makes the cake incredibly zesty and moist.
Serve this ina garten lemon yogurt cake with Lemon Posset, Peach Ice Cream, Raspberry Coulis or Blueberry Buckle.
You will find this Ina Garten Lemon Yogurt Cake recipe in her Barefoot Contessa at Home cookbook.
What Does Yogurt Do In A Cake?
Yogurt adds moisture and tenderness to the cake, giving it a soft and fluffy texture. It also provides a slight tanginess that pairs well with other flavors like lemon. The acidity in yogurt can react with baking powder, helping the cake rise and become light.
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
- Preheat and Prepare Pan: Turn your oven on to 350°F (175°C). Take a loaf pan (8.5 x 4.25 x 2.5 inches) and grease it well. Put a parchment paper at the bottom and grease and flour the pan again.
- Mix Dry Ingredients: In a mixing bowl, sift together the flour, baking powder, and salt. Keep it aside.
- Prepare Wet Mix: In another bowl, mix together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract.
- Combine Mixes: Slowly add the dry mix to the wet mix while whisking. Use a spatula to fold in the vegetable oil until it’s well mixed. Pour this batter into your prepared loaf pan.
- Bake: Bake your Lemon Yogurt Cake for about 50 minutes. Check with a toothpick, if it comes out clean, it’s done. Let it cool for 10 minutes in the pan.
- Make The Glaze: Meanwhile, heat 1/3 cup lemon juice and the remaining sugar in a pan until the sugar dissolves.
- Glaze The Cake: Pour this over the warm cake. For the final touch, mix confectioners’ sugar and lemon juice to make the glaze and pour it over the cake.
How To Store Lemon Yogurt Cake
- In The Fridge: Wrap the cake in plastic wrap or put it in a sealed container. Keep it in the fridge for up to 5 days. Let it warm to room temp before eating.
- In The Freezer: Cool the cake first. Wrap it in plastic and then in foil. Put it in a freezer bag or box. Store for up to 3 months. Thaw in the fridge and warm to room temp to eat.
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:
Ina Garten Lemon Yogurt Cake
Description
This Ina Garten Lemon Yogurt Cake is a pound cake made with all-purpose flour, oil, whole-milk yogurt, grated lemon zest, and extra-large eggs, and it’s glazed with lemon glaze made of lemon juice and confectioners’ sugar.
What makes this Lemon Yogurt Cake special is that Ina uses freshly squeezed lemon juice and yogurt, and this is what makes the cake incredibly zesty and moist.
Ina Garten Lemon Yogurt Cake Ingredients
Lemon Glaze Ingredients:
How To Make Ina Garten Lemon Yogurt Cake
- Turn your oven on to 350°F (175°C). Take a loaf pan (8.5 x 4.25 x 2.5 inches) and grease it well. Put a parchment paper at the bottom and grease and flour the pan again.
- In a mixing bowl, sift together the flour, baking powder, and salt. Keep it aside.
- In another bowl, mix together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract.
- Slowly add the dry mix to the wet mix while whisking. Use a spatula to fold in the vegetable oil until it’s well mixed. Pour this batter into your prepared loaf pan.
- Bake your Lemon Yogurt Cake for about 50 minutes. Check with a toothpick, if it comes out clean, it’s done. Let it cool for 10 minutes in the pan.
- Meanwhile, heat 1/3 cup lemon juice and the remaining sugar in a pan until the sugar dissolves.
- Pour this over the warm cake. For the final touch, mix confectioners’ sugar and lemon juice to make the glaze and pour it over the cake.
