Ina Garten’s Yogurt Lemon Cake combines flour, yogurt, sugar, eggs, lemon zest, and vanilla this recipe takes 75 minutes to make and serves 8.
More Ina Garten Recipe:
- Ina Garten Vanilla Cream Cheese Pound Cake
- Ina Garten Coconut Cake
- Ina Garten Blueberry Lemon Cream Cake
? Why You’ll Love This Yogurt Lemon Cake Recipe:
- Bright Citrus Flavor: Fresh lemon zest and juice infuse the cake with a zesty, refreshing taste.
- Moist and Tender: Yogurt keeps the cake moist and soft, giving it a perfect crumb.
- Easy to Make: Simple ingredients and straightforward steps make this cake easy to prepare.
❓ What Is Ina Garten Yogurt Lemon Cake?
Ina Garten’s Yogurt Lemon Cake is a moist, flavorful cake made with yogurt, flour, sugar, eggs, lemon zest, and vanilla. It features a lemon syrup soak and a sweet lemon glaze.
? Ina Garten Yogurt Lemon Cake Ingredients
- 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 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
? How To Make Ina Garten Yogurt Lemon Cake
- Preheat your oven to 350°F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
- Sift flour, baking powder, and salt together in one bowl.
- In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly mix in the dry ingredients. Fold in vegetable oil.
- Pour the batter into the pan and bake for about 50 minutes, until a cake tester comes out clean. While baking, heat 1/3 cup lemon juice and 1/3 cup sugar until dissolved. Cool the cake in the pan for 10 minutes, then pour the lemon mixture over it while still warm. Cool completely.
- Mix confectioners’ sugar with lemon juice to make a glaze. Pour it over the cooled cake.
? Recipe Tips
- Use Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and grated lemon zest.
- Proper Pan Prep: Grease, flour, and line your pan to ensure easy removal of the cake.
- Check Doneness: Test the cake with a cake tester; it should come out clean when the cake is done.
? What To Serve With Yogurt Lemon Cake?
Serve Yogurt Lemon Cake with Chocolate Fondue,Chipotle Nuts, Cream Cheese Frosting, Whipped Cream, or a cup of Mulled Wine.
? How To Store Leftovers Yogurt Lemon Cake?
- In the fridge: Store leftovers yogurt lemon cake in an airtight container for 1 week.
- In the freezer: Freeze leftovers yogurt lemon cake in an airtight container for 3 months.
? How To Reheat Leftovers Yogurt Lemon Cake?
- In the oven: Reheat leftovers yogurt lemon cake for 3 minutes at 350°F.
- In the microwave: Heat leftovers yogurt lemon cake for 20-30 seconds.
- On the stove: Warm leftovers yogurt lemon cake in a covered pan over low heat for 5 minutes.
- In the air-fryer: Reheat leftovers yogurt lemon cake for 5 minutes at 350°F.
FAQ’S:
Can I Use Bottled Lemon Juice Instead Of Fresh?
Yes, but fresh lemon juice provides a brighter, more natural flavor. If using bottled, choose one without added sugars or preservatives.
How Do I Prevent The Cake From Sticking To The Pan?
Grease and flour the pan thoroughly and line the bottom with parchment paper to ensure easy release.
How Do I Avoid Lumps In My Batter?
Sift the dry ingredients before mixing and combine them gently with the wet ingredients to prevent lumps.
What Should I Do If My Cake Is Too Dry?
Ensure the cake is not overbaked and check the oven temperature. Adding a simple syrup or lemon glaze can also help moisten the cake.
More Ina Garten Recipe:
Ina Garten Yogurt Lemon Cake Nutrition Facts
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Total Sugars: 20g
- Includes: 10
- Protein: 5g
- Calcium: 80mg
- Iron: 1mg
- Potassium: 100mg
Ina Garten Yogurt Lemon Cake
Description
Ina Garten’s Yogurt Lemon Cake combines flour, yogurt, sugar, eggs, lemon zest, and vanilla this recipe takes 75 minutes to make and serves 8.
Ingredients
For the glaze:
Instructions
- Preheat your oven to 350°F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
- Sift flour, baking powder, and salt together in one bowl.
- In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly mix in the dry ingredients. Fold in vegetable oil.
- Pour the batter into the pan and bake for about 50 minutes, until a cake tester comes out clean. While baking, heat 1/3 cup lemon juice and 1/3 cup sugar until dissolved. Cool the cake in the pan for 10 minutes, then pour the lemon mixture over it while still warm. Cool completely.
- Mix confectioners’ sugar with lemon juice to make a glaze. Pour it over the cooled cake.
Notes
- Use Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and grated lemon zest.
Proper Pan Prep: Grease, flour, and line your pan to ensure easy removal of the cake.
Check Doneness: Test the cake with a cake tester; it should come out clean when the cake is done.