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
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
Instructions
- 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).
- In a medium mixing bowl, meticulously sift together all-purpose flour, baking powder, and salt until completely combined and free of lumps.
- 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.
- 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.
- Transfer the silky batter into the prepared loaf pan, ensuring an even distribution. Smooth the top with a spatula to create a level surface.
- 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.
- 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.
- 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.
- After the cake has cooled completely, prepare a glossy lemon glaze by whisking confectioners’ sugar with fresh lemon juice until smooth and pourable.
- 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