Community Pick
Barefoot Contessa's Lemon Yogurt Cake
"Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!"
photo by designdeepa
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 1 cup plain yogurt
- 1 1⁄3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons lemon zest, grated (zest of 2 lemons)
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup vegetable oil
- 1⁄3 cup fresh lemon juice
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For the glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
directions
- Preheat the oven to 350°F.
- Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- 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. 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 50 minutes, or until a cake tester placed in the center of the loaf 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 the lemon syrup 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, pour the lemon-sugar syrup over the cake and allow it to soak inches Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Questions & Replies
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I’m assuming you take the cake OUT of the pan after the 10 minute cooling, BEFORE you drizzle the syrup over. Or not?? -
Does this cake freeze well? -
Does this come out as good if you use all purpose gluten free flour?? -
I made this cake but the center was undercooked and wet even after 1 hour. What did I do wrong? It looked brown and well done on the outer crust on the sides so I took it out after the 1 hour in case I would burn it. The end thirds of the cake tasted WONDERFUL so I want to make it again, but the center I had to throw out. Any suggestions would be appreciated.
Reviews
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This came out beautifully for me. I doubled the recipe because I had a large container of Greek style yogurt that I just got on sale. I also added more lemon zest, because I like it very lemony. My loaf pans were the correct size, but Pryex, so I reduced the temp by 25 degrees and baked them 5 minutes longer. They came out perfect. I also used Wilton's insulating baking strips around the loaf pans. And they stayed flat on top! Love that! There are two people on TFN that when I do their recipes, I know they will come out right. One is Ina. She's a gem. The other....Giada! Thanks for posting this here. ADDED NOTE: When it was time to soak the cakes with the lemon sugar syrup, I left the cakes in the pan. I poked holes in the cake and poured equal amounts over each of them. They came out of the pan just fine. This way there's no mess, and the cake absorbs every bit of the syrup and it doesn't run down the sides and under the rack.
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im an american living in the uk, and they really take their lemon drizzle cake seriously over here. i made it for a coleagues last day(today) and quite a few people have come up to me telling me it was the best cake theyd ever had. im feeling pretty awesome right now. -
If you are looking for an easy lemon cake, the search stops here! When I saw this was Ina's recipe, there was no question it was the lemon cake recipe for me. Made exactly as written except baked in a 13x9 inch pyrex pan. Took about 35 minutes total to bake. Very easy, extremely moist, super tart lemon. The glaze took this over the top. Will be a keeper in the forever book. Thanks for posting. -
I know this is nuts - this is too sour for us.
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Thanks for posting this recipe! My brother made this for Christmas dinner, and I wanted to try it at home. It came together very quickly, without an electric mixer. I only had 1 lemon, so I added 1/4 teaspoon lemon extract to make up for the missing teaspoon of zest. I also supplemented the fresh juice with bottled juice I had in the refrigerator, for the syrup. I omitted the glaze. The cake was not cooked through at 50 minutes. It had to cook almost 15 minutes longer to test done in the middle. I took the cake out of the pan to remove the parchment on the bottom, then returned it to the pan to spoon over the syrup, so it would stay in the pan and soak in. Very yummy! This cake as a firmer texture and a more open crumb than a regular butter pound cake. It is excellent with a cup of tea. I will make it again!
see 26 more reviews
Tweaks
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I have made this many times, and it always turns out wonderfully. To lighten it up even more, I use low-fat yogurt throughout (I replace the vegetable oil with yogurt too) -
I love this recipe, but I make a lowfat version. I use nonfat yogurt and substitute 1/4c applesauce for some of the oil. It is so good!
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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