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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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