Lemon Yogurt Cake

Unlike most of her recipes, Ina Garten jokes, this one does not start with a pound of butter.  And yet, her lemon yogurt cake is no worse for the wear.  In fact, I’ve made this recipe countless times without ever growing tired of it.  And because it’s so good and so easy to make, it’s become my recipe of choice for pot-lucks and parties.

Over time,  I have made my own small changes to the recipe.  Here’s how I make my version.

Lemon Yogurt Cake

Recipe adapted from Ina Garten’s Barefoot Contessa at Home.

PREP TIME: 20 minutes
COOK TIME: 45-50 minutes
YIELD: 1 Loaf

WHAT TO GRAB:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup low-fat or non-fat plain yogurt (I like Stonyfield Farm)
1 1/3 cups sugar, divided
3 eggs
2 teaspoons lemons zest (2 lemons)
1/2 teaspoon vanilla extract
1/4 cup vegetable oil, plus extra for greasing
1/3 cup lemon juice

lemon-yogurt-cake4

HOW YOU DO IT:

1.  Preheat your oven to 350 degrees.  Grease a bread loaf pan, line with parchment paper, and grease again.

2.  In a medium mixing bowl, sift together the flour, baking powder, and salt. In another mixing bowl, mix together the yogurt and 1 cup of sugar.  Mix in the eggs, vanilla, and lemon zest.  With a rubber spatula, and working in batches, whisk the dry ingredients into the wet ingredients.  Fold the vegetable oil into the batter, making certain the oil is completely incorporated.

3.  Pour the batter into the bread loaf pan and bake for 45-50 minutes, or until a cake tester comes out clean.

4.  While the loaf is baking, heat the lemon juice and 1/3 cup of sugar in a small saucepan.  Once the sugar is dissolved, set aside.  (Alternatively, you can skip this step, and simply add plain lemon juice as described in step 5).

5.  When the cake is done, let the pan cool for 10 minutes on a baking rack.  After ten minutes, pour the lemon-sugar mixture over the cake, allowing it to seep in.  (I like to make a few, tiny holes in the top of the cake, to make sure the mixture is well-incorporated).

6.  Allow the cake to cool in the refrigerator for a few hours or overnight.  (Letting the cake sit and cool allows the cake to fully absorb the lemon juice , and become really moist – it’s really worth the wait).

Advertisements

7 responses to “Lemon Yogurt Cake

  1. I love Ina and I have made this cake many, many times, yogurt is such a great addition to cakes. The crumb looks so moist and even.

  2. oneordinaryday

    I’ve never met an Ina recipe I didn’t love. This looks like no exception. : )

  3. anabela pereira

    delicious yummmmmmmmmm

  4. This looked awesome, I was planning on making banana bread but made the switch when i saw this. I was a little skeptical on the amount of egg, and maybe it’s just me but i would definitely use a max of 2. awesome post, and the blue just pops! thanks for posting

  5. I made this for my husband because he loves lemon things (i don’t care too much for lemon) but this was fantastic!! I probably ate more than him. I halfed the oil and used apple sauce.
    I am making it again!

  6. Pingback: The Best Lemon Loaf « TeaCupCake Girls

  7. Hi! I made this a few days ago for a friend and she has proclaimed it the best thing she ever tasted. I blogged about it – if you want to read about it, here’s the post!

    http://teacupcakegirls.wordpress.com/2010/04/22/the-best-lemon-loaf/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s