Ina Garten Lemon Yogurt Cake Recipe

Ina Garten Lemon Yogurt Cake Recipe is a bright American-style dessert loaf. Whole-milk Greek yogurt and vegetable oil create a moist crumb that’s soaked in a tart lemon syrup and finished with a sweet citrus glaze.

If you do nothing else, fold the oil in gently at the very end. That’s the difference between a velvety, soft loaf and a tough cake with large holes inside. I’ve found that the oil takes a minute to fully join the batter, so just keep folding until the mixture looks shiny and uniform.

I didn’t expect the sifting step to matter that much. But when I tried it without, the baking powder didn’t distribute evenly and the cake had a lumpy, uneven rise. Now I always sift the flour and leavening together to make sure every slice is light and airy. The yogurt provides enough weight that you really need that extra air in the dry ingredients.

Ina Garten Lemon Yogurt Cake Recipe Ingredients

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (3g) kosher salt
• 1 cup (245g) whole-milk plain Greek yogurt
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons (10ml) grated lemon zest
• 1/2 teaspoon (2.5ml) pure vanilla extract
• 1/2 cup (120ml) vegetable oil

For the Syrup:

• 1/3 cup (80ml) freshly squeezed lemon juice
• 1/3 cup (65g) granulated sugar

For the Glaze:

• 1 cup (120g) confectioners’ sugar
• 2 tablespoons (30ml) freshly squeezed lemon juice

How To Make Ina Garten Lemon Yogurt Cake Recipe

• 1. Prep the oven and tin: Heat your oven to 180°C (350°F) and grease a standard 8.5 by 4.5 inch loaf pan. Line the bottom with parchment paper and grease that too so the cake pops out without sticking to the metal.
• 2. Whisk the dry ingredients: Sift the flour, baking powder, and salt into a medium bowl. Sifting is better than just stirring here because it keeps the cake light instead of letting it get too heavy and dense.
• 3. Mix the wet ingredients: In another bowl, whisk the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla together until the mixture is smooth. Take your time here to make sure the eggs are fully broken up and the sugar starts to melt into the yogurt.
• 4. Combine the batter: Slowly whisk the dry ingredients into the wet ones until they’re just combined. Use a rubber spatula to scrape the sides so you don’t leave any dry patches of flour at the bottom of the bowl.
• 5. Add the oil: Fold the vegetable oil into the batter using a spatula until it’s completely mixed in. It’ll look like the oil doesn’t want to join the party at first, but keep gently folding until the batter is shiny and even.

Don’t overmix the batter at this stage. If you stir too hard once the oil is in, you’ll end up with a tough loaf that has large tunnels inside instead of a fine, soft texture.

• 6. Bake the cake: Pour the batter into the prepared pan and bake for about 50 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean or with just a few moist crumbs attached.
• 7. Make the syrup: While the cake is baking, cook the 1/3 cup of lemon juice and 1/3 cup of sugar in a small pan over medium heat. Stir until the sugar disappears and the liquid is clear, then set it aside to cool slightly.
• 8. Soak the cake: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack over a sheet pan. Poke holes all over the top with a toothpick and spoon the warm syrup over the cake so it can soak deep into the middle.

Do not skip the cooling time in the pan before you pour the syrup. If the cake is screaming hot, the syrup will just run off the sides instead of being pulled into the center of the loaf.

• 9. Finish with glaze: Whisk the confectioners’ sugar and the 2 tablespoons of lemon juice in a small bowl until it’s smooth and thick. Once the cake is completely cold, pour the glaze over the top and let it drip down the sides naturally.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the yogurt and oil to seize up, which makes it harder to get a smooth batter. I usually put mine in a bowl of warm water for five minutes if I’ve forgotten to take them out of the fridge.
• Zest the lemons first: It’s much easier to grate the skin off a firm, whole lemon than a squashed one that’s already been juiced. Make sure you only get the yellow part, as the white pith underneath is bitter.
• Check the cake early: Every oven is different, so start testing for doneness at the 45-minute mark. If the top is getting too dark but the middle isn’t cooked, tent a piece of foil over the pan.
• Allow the glaze to set: Wait at least 30 minutes after glazing before you try to slice the cake. If you cut it too soon, the glaze will be wet and messy instead of forming that nice, crackly white crust.
• Try full-fat yogurt: Low-fat or fat-free versions don’t have enough weight to give the cake its signature moist crumb. The extra fat in whole-milk yogurt also helps the lemon flavor linger longer on your tongue.
• Spoon the syrup slowly: Don’t dump all the lemon syrup on at once or it’ll just pool at the bottom of the rack. Drizzle a little bit, wait for it to disappear into the holes, then add more.

What To Serve With Ina Garten Lemon Yogurt Cake Recipe

A dollop of whipped cream or a scoop of vanilla bean ice cream makes this feel like a proper dessert. The cool creaminess is great against the sharp citrus.

Fresh raspberries or blueberries are a classic pairing that adds a nice pop of color. You could also serve it with a hot cup of Earl Grey tea for a mid-afternoon snack.

How To Store Ina Garten Lemon Yogurt Cake Recipe

• Fridge: Wrap the loaf tightly in plastic wrap or keep it in a sealed container. It stays moist for up to 5 days, though the glaze might get a little sticky from the moisture in the cake.
• Reheat: This cake is best at room temperature, but you can warm a single slice in the microwave for about 10 seconds if you like it soft. Don’t go longer than that or the glaze will melt completely and disappear into the sponge.
• Freeze: You can freeze the unglazed cake for up to 3 months by wrapping it in two layers of plastic wrap and one layer of foil. Thaw it on the counter overnight and add the fresh glaze just before you plan to serve it.

Ina Garten Lemon Yogurt Cake Recipe Nutrition Facts

Per serving (1 of 10):

• Calories: 310 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 46g
• Sugar: 32g
• Sodium: 140mg

FAQs

Try More Ina Cake Recipes:

• Coca Cola Cake
• Lemon Icebox Cake
• White Cake