lemon yogurt cake
You just have to ignore me sometimes. I say things, and really, I don’t mean them. Psshh! “Not rely on Ina” what was I thinking? This is just another example of why I should just stop talking and eat another piece of cake instead of jumping up and down, excited that I made it a whole 21 days without her. Really, people. She is awesome. And I take back what I said. All of it.
She let’s you have fun. Like this yogurt cake — sure, you could eat a simple lemon packed cake, or you could add poppy seeds for a lemon poppy seed loaf; mix in berries like blueberries, raspberries or even blackberries; swap the vanilla extract for almond, or even more lemon; add toasted nuts like walnuts or pecans. Really the possibilities are endless, making this lemon cake just the start of something better.
Lemon Yogurt Cake
Slightly Adapted from Ina Garten
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8-inch pan and line the bottom with parchment paper.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients stirring until just combined. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 40 – 50 minutes, or until a cake tester placed in the center of the cake comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, brush or pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. Dust with powdered sugar and serve.
Spoon More: Cake, Everyday Cakes, Lemon
Ina is awesome. Plain and simple. :D That yogurt cake look super yummy, too!
Your cake is gorgeous, and I’m a huge fan of Ina. As I read the recipe, I realized that I made this a long time ago. Because you made yours in a cake pan, it has a whole fresh new look. It’s quite lovely. I have a lot of Meyer lemons on my tree, that are begging to be picked. Thanks for inspiring me to make this again. It’s a winner, as are most of Ina’s recipes.
This looks wonderful. I LOVE the photo of confectioner sugar being drizzled over the cake. Love your photos!
I can imagine that it smells lovely.. and it soft.. lovely cake :)
I have such a love/hate relationship with Ina Garten and it’s so bizarre even I don’t know what’s up with it. I think it’s all the butter and oil but I equally love her recipes so.. yeah, whatever. This cake is just gorgeous, decadent but fresh because of the lemon. I can see what you mean, the possibilities with this cake are endless. Even a touch of orange would be lovely.
This looks and sounds so luscious and simple. Great photos!
BTW, I like the new logo!
Amy K. – Thank you! It was very much needed!
this cakes looks amazing. i want to eat it. funny enough, my friend just told me that she made lemon bars last night. i’m all hyped up on lemons now.
i just noticed your new logo after the last commenter mentioned the change. i like it. it’s so cool. very hip.