Ina Garten’s Zesty Yogurt Lemon Cake Recipe – Perfectly Moist

Yogurt lemon cake stands as a delightful dessert that promises pure culinary magic in every slice.

Soft, moist textures emerge from a simple yet sophisticated blend of ingredients that dance together harmoniously.

Bright citrus notes punctuate the rich, creamy base with unexpected zinginess that awakens your palate.

Mediterranean-inspired baking techniques transform ordinary pantry staples into an extraordinary treat that feels both elegant and comforting.

Home bakers can easily master this straightforward recipe without complicated techniques or specialized equipment.

Subtle hints of vanilla and lemon create a balanced flavor profile that feels simultaneously refreshing and indulgent.

The cake’s versatility makes it perfect for afternoon tea, casual gatherings, or a sweet weekend surprise: savor each remarkable bite.

Why Yogurt Lemon Cake Is So Soft and Bright

• Savor Tangy Brightness: The lemon zest and lemon juice create a vibrant, zesty flavor that awakens your taste buds with a refreshing citrus punch.
• Achieve Effortless Elegance: This simple yet sophisticated cake requires minimal baking skills, making it perfect for home bakers of all levels who want to impress without complex techniques.
• Enjoy Moisture Magic: The yogurt ensures an incredibly tender, moist texture that keeps the cake soft and delectable for days, preventing the dry crumbiness common in many homemade cakes.
• Create Quick Crowd-Pleaser: From start to finish, this cake takes just over an hour to prepare, making it an ideal dessert for spontaneous gatherings, afternoon tea, or weekend family treats.

What Goes Into Ina’s Yogurt Lemon Cake

• All-Purpose Flour: Base of the cake with soft, tender texture and structure.
• Baking Powder: Essential leavening agent for cake's rise and lightness.
• Salt: Enhances overall flavor and balances sweetness.

• Plain Yogurt, Eggs: Provide moisture, richness, and create tender cake crumb.
• Vegetable Oil: Keeps cake moist and adds subtle smoothness.
• Vanilla Extract: Adds warm, classic background flavor.
• Lemon Zest: Brings bright, fresh citrus aroma and intense lemon essence.

• Granulated Sugar, Lemon Juice: Create sweet-tangy soaking syrup for extra moisture.
• Confectioners' Sugar, Lemon Juice: Make smooth, glossy glaze for cake topping.

Baking Instructions for a Lemony Yogurt Treat

Step 1: Prepare Baking Space

Warm oven to 350°F. Generously coat loaf pan with butter and flour. Layer bottom with parchment paper for easy cake removal.

Step 2: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

into a clean mixing bowl.

Step 3: Create Wet Mixture

• Plain yogurt
• Granulated sugar
• Eggs
• Fresh lemon zest
• Vanilla extract

Gently fold dry ingredients into wet mixture. Softly incorporate vegetable oil until smooth.

Step 4: Bake Cake

Pour batter into prepared pan. Slide into preheated oven. Bake approximately 50 minutes until cake tester comes out clean.

Step 5: Prepare Lemon Syrup

• Lemon juice
• Sugar

Heat until sugar completely dissolves.

Step 6: Soak Warm Cake

Remove cake from oven. Let rest 10 minutes in pan. Pour warm lemon syrup evenly across surface.

Step 7: Create Lemon Glaze

• Confectioners' sugar
• Lemon juice

Until silky smooth consistency forms.

Step 8: Finish Cake

Once cake completely cools, drizzle glaze over top. Allow glaze to set before serving.

Pro Tips for That Perfect Moist Texture

• Zest with Precision: Gently scrape only the yellow part of the lemon peel to avoid the bitter white pith beneath.
• Room Temperature Magic: Let eggs and yogurt sit out for 30 minutes before mixing to create a smoother, more uniform batter.
• Gentle Mixing Technique: Fold ingredients together with a spatula to keep the cake light and tender, preventing overmixing.
• Cool Completely: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
• Storage Savvy: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness for up to 3 days at room temperature.

How to Keep Your Cake Fresh and Light

• Freezing Whole Cake: Wrap the entire cake tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn. Place in a sealed container to maintain moisture and protect from other freezer odors. This method preserves the cake's texture and flavor for up to 3 months.
• Refrigerator Storage: Keep leftover slices in an airtight container with a tight-fitting lid. Place parchment paper between layers to prevent sticking. The cake stays fresh and moist for 5-7 days when refrigerated properly.
• Individual Slice Preservation: Wrap single servings in plastic wrap, then store in a freezer-safe zip-top bag. Label with the date to track freshness. Thaw individual slices at room temperature for about 30 minutes before serving, maintaining the cake's delicate texture and lemony taste.

Fun Ways to Remix Yogurt Lemon Cake

• Citrus Grove Remix: Replace lemon zest with orange or lime zest for a vibrant, tangy alternative that brings fresh citrus notes to the classic cake.
• Berry Bliss Adaptation: Fold in fresh or frozen blueberries, raspberries, or strawberries into the batter for bursts of fruity flavor and added moisture.
• Herb-Infused Edition: Incorporate finely chopped fresh herbs like rosemary or thyme into the batter to create a sophisticated, aromatic cake with unexpected depth.
• Mediterranean Magic: Swap some of the vegetable oil with olive oil and add a sprinkle of ground cardamom for a rich, warmly spiced version that hints at Mediterranean flavors.

Final Slice: Yogurt Lemon Cake Reflections

Garten’s lemon yogurt cake emerges as culinary poetry, blending tangy brightness with delicate sweetness.

Sunshine-kissed slices promise pure comfort wrapped in zesty elegance.

Mediterranean influences dance through each carefully crafted bite, whisking memories of Mediterranean coastlines.

Complex flavors layer seamlessly, transforming simple ingredients into extraordinary experience.

Home bakers discover profound satisfaction within this masterful recipe’s gentle complexity.

Passionate palates will savor, share, and celebrate this remarkable dish – click, comment, spread lemon cake love far and wide!

Ina Garten Yogurt Lemon Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 31 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Luscious Ina Garten yogurt lemon cake brings Mediterranean sunshine to your kitchen. Fresh citrus and tangy yogurt combine in a moist, elegant dessert that delights with simple, sophisticated flavors you’ll savor to the last crumb.

---

Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Wet Ingredients and Flavoring:

• 1 cup plain whole-milk yogurt
• 3 extra-large eggs
• ½ cup vegetable oil
• 2 teaspoons grated lemon zest (2 lemons)
• ½ teaspoon pure vanilla extract

Sugar and Liquid Components:

• 1 ⅓ cups sugar, divided
• ⅓ cup freshly squeezed lemon juice
• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly prepare an 8 1/2 by 4 1/4 by 2 1/2-inch (21.5 by 10.8 by 6.4 centimeters) loaf pan by greasing the interior, dusting with flour, and lining the bottom with parchment paper. Adjust the oven rack to the middle position and preheat to 350°F (175°C).
2. In a medium mixing bowl, meticulously sift together all-purpose flour, baking powder, and salt until completely combined and free of lumps.
3. Create a separate large mixing bowl and whisk together plain yogurt, granulated sugar, fresh eggs, finely grated lemon zest, and pure vanilla extract until the mixture becomes smooth and slightly frothy.
4. Gradually incorporate the dry flour mixture into the wet ingredients, stirring gently to prevent overmixing. Carefully fold in vegetable oil until the batter achieves a uniform consistency.
5. Transfer the silky batter into the prepared loaf pan, ensuring an even distribution. Smooth the top with a spatula to create a level surface.
6. Bake in the preheated oven for approximately 50-55 minutes, checking doneness by inserting a cake tester or thin knife into the center – it should emerge clean with no wet batter.
7. While the cake bakes, prepare a tangy syrup by combining lemon juice and remaining sugar in a small saucepan. Heat gently until the sugar dissolves completely, creating a clear liquid.
8. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully pour the warm lemon syrup over the cake, ensuring even absorption.
9. After the cake has cooled completely, prepare a glossy lemon glaze by whisking confectioners’ sugar with fresh lemon juice until smooth and pourable.
10. Drizzle the glaze over the cake, allowing it to cascade down the sides for an elegant finish.

Notes

• Zesting Magic: Grate lemon zest before juicing to capture the most vibrant citrus oils and maximize flavor intensity.
• Temperature Matters: Let eggs and butter sit at room temperature for at least 30 minutes to create a smoother, more even cake batter.
• Mixing Technique: Cream butter and sugar thoroughly until light and fluffy, which helps create a tender, soft cake crumb.
• Gentle Folding: Incorporate dry ingredients slowly and fold gently to prevent overmixing and maintain the cake’s delicate texture.
• Cool Completely: Allow the cake to cool entirely in the pan for 10-15 minutes before transferring to a wire rack, preventing potential structural collapse.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365 kcal
• Sugar: 38 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg