Super Zesty Ina Garten Lemon Yogurt Cake Recipe for Beginners

Zesty lemon yogurt cake transforms ordinary afternoons into vibrant culinary adventures.

Sunlight seems to cascade through this delectable dessert’s golden crumb.

Tangy whispers of citrus dance playfully across each soft, pillowy slice.

Mediterranean baking secrets infuse this modest cake with extraordinary charm and sophistication.

Creamy yogurt weaves magic into simple ingredients, creating a dessert that feels both comforting and elegant.

Homemade brilliance emerges from your kitchen, promising a sensory experience that delights and surprises.

One forkful promises to transport you to a world of delicate flavors and pure culinary joy.

Preserving and Freezing Lemon Yogurt Cake Leftovers

• Preserve Fresh Flavor: Store the lemon yogurt cake in an airtight container at room temperature for up to 3 days. Wrap individual slices tightly in plastic wrap to maintain moisture and prevent drying out.
• Refrigerate for Extended Enjoyment: Extend the cake's life by refrigerating for up to 5 days. Place in a sealed container to keep its delicate texture and vibrant lemon essence intact.
• Freeze for Future Craving: Prepare for later by freezing the entire cake or individual slices. Wrap securely in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. Store up to 2 months for a spontaneous treat.
• Revive and Serve: Thaw frozen cake at room temperature for 2-3 hours. Bring refrigerated cake to room temperature before serving to restore its soft, tender crumb and maximize flavor intensity.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 410 kcal

Servings: 8

What Goes Into Ina Garten’s Lemon Yogurt Cake

• All-Purpose Flour: Select unbleached, high-quality flour for better texture and consistent baking results.
• Baking Powder: Choose aluminum-free baking powder for a cleaner taste and optimal rise.
• Kosher Salt: Use fine-grain kosher salt for even distribution and balanced flavor enhancement.

• Plain Whole-Milk Yogurt, Eggs: Select fresh, high-fat yogurt and room-temperature eggs for smoother batter and richer consistency.
• Sugar: Opt for granulated white sugar that dissolves easily and provides consistent sweetness.
• Lemon Zest: Use bright, firm lemons with vibrant yellow skin for maximum citrus essence.
• Vanilla Extract: Select pure vanilla extract for deeper, more authentic flavor profile.
• Vegetable Oil: Choose neutral-flavored oil like canola or light olive oil for moisture without overwhelming taste.

• Fresh Lemon Juice: Pick ripe, juicy lemons with smooth skin for maximum citrus punch.
• Confectioners' Sugar: Use fine-powdered sugar for silky, lump-free glaze.

Equipment to Make Lemon Yogurt Cake the Ina Way

• Mixing Bowls: Two large bowls for separating dry and wet ingredients.
• Loaf Pan (8.5 x 4.25 x 2.5 inches): Essential for baking the cake with perfect shape.
• Sifter: Helps create smooth, lump-free dry ingredients.
• Whisk: Perfect for blending wet ingredients and creating a smooth mixture.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.
• Zester or Grater: For extracting fresh lemon zest.
• Small Saucepan: Used for preparing the zesty lemon syrup.
• Wire Rack: Helps cool the cake and catch dripping syrup.
• Baking Sheet: Placed under the wire rack to catch excess liquid.
• Toothpick: Checks cake doneness by testing the center.
• Parchment Paper: Prevents cake from sticking to the pan.

Directions for Ina’s Moist Lemon Yogurt Cake

• Warm Up the Oven

Get your oven ready by heating it to 350°F. Prep a loaf pan by coating it with grease and lining the bottom with parchment paper. This ensures your cake will slide out perfectly.

• Mix Dry Elements

Grab a mixing bowl and sift together your flour, baking powder, and salt. These dry ingredients will create the cake’s perfect foundation.

• Whip Wet Components

In another bowl, blend yogurt, sugar, eggs, zesty lemon peel, and vanilla extract. Whisk everything until it becomes a smooth, creamy mixture that promises deliciousness.

• Create Dreamy Batter

Slowly fold the dry ingredients into the wet mixture, stirring gently. Add a splash of vegetable oil and mix until the batter looks silky and uniform. Pour this golden goodness into your prepared pan.

• Bake and Transform

Slide the pan into the oven and let magic happen for about 50 minutes. Check if it’s done by inserting a toothpick – it should come out clean. Let the cake rest in the pan for a few minutes after baking.

• Craft Zesty Syrup

In a small pan, combine lemon juice and sugar. Heat gently, stirring until the sugar melts completely. This liquid sunshine will bring extra moisture and tang to your cake.

• Soak and Cool

Move the cake to a wire rack and generously drizzle the warm syrup all over. Watch as it soaks into every delicious crumb. Allow the cake to cool down completely.

• Finish with Glaze

Whip up a quick glaze by mixing powdered sugar with fresh lemon juice until it’s smooth and glossy. Drizzle this final touch over the cooled cake for a stunning finish.

Your sunny lemon yogurt cake is ready to brighten anyone’s day!

Tips for Extra Moistness in Ina’s Yogurt Cake

Replace lemon zest with orange or lime zest for a different tropical twist. Each citrus brings its unique brightness and aroma to the cake.

Fold in 1/2 cup of sour cream alongside yogurt to create an extra tender, rich texture that melts in your mouth.

Sprinkle chopped almonds or pistachios on top of the glaze for a delightful textural contrast and subtle nuttiness.

Mix in finely chopped fresh herbs like thyme or rosemary into the batter for a sophisticated, unexpected flavor profile that complements the citrus beautifully.

Serving Suggestions for Ina Garten’s Lemon Dessert

• Serve with Creamy Companions: Pair this zesty lemon yogurt cake with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious dessert experience that balances the cake's bright citrus flavor.
• Elevate with Fresh Fruit: Top each slice with fresh berries like raspberries or blueberries, adding a vibrant pop of color and complementary tartness that enhances the cake's lemony profile.
• Create Afternoon Tea Moment: Slice the cake into delicate pieces and serve alongside a hot cup of Earl Grey or chamomile tea, transforming your simple dessert into an elegant afternoon treat perfect for sharing with friends.
• Design Elegant Display: Arrange cake slices on a beautiful ceramic plate, sprinkle with powdered sugar, and garnish with thin lemon zest curls to create a stunning presentation that looks as delightful as it tastes.

Zesty Lemon Yogurt Cake Recipe

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4.6 from 38 reviews

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

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Description

Ina Garten’s lemon yogurt cake brings citrusy brightness to classic dessert traditions. Mediterranean-inspired ingredients create a moist, tangy treat that delights palates with simple elegance you will savor to the last crumb.

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Ingredients

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• 3 extra-large eggs
• 1 cup (240 ml) plain whole-milk yogurt
• ½ cup (120 ml) vegetable oil
• 1 ½ cups (180 g) all-purpose flour
• 1 ⅓ cups (267 g) sugar
• 2 teaspoons (10 g) baking powder
• 1 cup (120 g) confectioners’ sugar
• ½ teaspoon kosher salt
• 2 teaspoons (4 g) grated lemon zest (from 2 lemons)
• ½ teaspoon pure vanilla extract
• ½ cup (120 ml) freshly squeezed lemon juice

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Instructions

1. Preparation: Preheat oven to 350°F (175°C). Grease and flour an 8.5 x 4.25 x 2.5 inches loaf pan, lining the bottom with parchment paper for effortless cake removal.
2. Dry Ingredients: Sift flour, baking powder, and kosher salt in a medium bowl, creating a uniform dry mixture that will ensure a smooth cake texture.
3. Wet Ingredients Fusion: Whisk whole-milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract in a large bowl until perfectly blended, developing a rich, aromatic base.
4. Batter Creation: Incorporate dry ingredients into wet mixture, folding gently with a spatula. Add vegetable oil, stirring until the batter achieves a silky, consistent texture without overmixing.
5. Baking Process: Pour batter into prepared pan, smoothing the surface. Bake for 50-55 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
6. Cooling and Syrup Infusion: Rest cake in pan for 10 minutes, then transfer to a wire rack. Simultaneously, create lemon syrup by simmering lemon juice and sugar until dissolved, then generously drizzle over the warm cake to enhance moisture and citrus flavor.
7. Finishing Touch: After complete cooling, craft a delicate lemon glaze by whisking confectioners’ sugar with lemon juice. Pour elegantly over the cake, allowing it to cascade down the sides for a refined, professional presentation.

Notes

• Measure Precisely: Use standard measuring cups and spoons to ensure accurate ingredient proportions, which directly impact the cake’s texture and flavor.
• Room Temperature Matters: Allow yogurt, eggs, and other refrigerated ingredients to reach room temperature before mixing, promoting smoother batter and more even baking.
• Check Oven Accuracy: Use an oven thermometer to verify the actual temperature, as built-in oven settings can sometimes be inaccurate and affect baking results.
• Zest Technique: Grate lemon zest carefully, avoiding the bitter white pith underneath, to capture pure citrus essence without unwanted bitterness.

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

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 56 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 150 mg