Lemon Yogurt Cake


Lemon Yogurt Cake is courtesy of Ina Garten and the Food Network



  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 1 1/3 cups sugar, divided
  • 3 large eggs
  • 2 teaspoons grated zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup oil
  • 1/3 cup lemon juice
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


Lemon-Yogurt-Cake-pan 1. Preheat oven to 350° F.  Grease loaf pan, line the bottom with parchment paper, then grease and flour the pan.  Sift together; flour, baking powder, and salt.  In a separate bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla extract.


2. Slowly whisk dry ingredients into wet ingredients.  With a rubber spatula, fold oil into batter until fully incorporated.



3. Pour batter into prepared pan and bake for 50 minutes.


4. Cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and mixture is clear.  Set aside.  When cake is done, cool in pan for 10 minutes.  Remove loaf to a baking rack that is perched over a baking sheet.  While cake is still warm, slowly pour lemon-sugar mixture over cake.  Allow cake to cool.


5. Combine powdered sugar and lemon juice, pour over cake.  I made mine a little thicker so that I could drizzle it on.

 I have made this cake, a lime version, and also an orange version. I wasn’t crazy about how the orange cake tasted because it was way too sweet for my preference.  The tartness of the lemon, and the lime, make this cake just seem to burst with flavor.  Enjoy!


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