Lemon Yogurt Cake

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Lemon Yogurt CakeI had some plain yogurt in my fridge that I needed to use it up, so this recipe was the perfect solution.

I wanted to bring at least one loaf into the office, so I doubled everything and made two loaves, then realized I didn’t buy enough lemons and ended up juicing an orange for the glaze, which worked out just fine. Aside from lots of prep work, the recipe was easy, albeit a little strange–I’ve never heard of folding in oil before!

The cake is good–moist, dense, and definitely very pound cake-ish. Flavor-wise, it is tart and sweet and lemony. I know people raved about this cake, but I liked Ina’s Lemon Cake recipe more. Of course, that one also has way more fat and calories, but who is keeping track, right?

Photos of the process here.

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

Glaze Ingredients
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preparation
Preheat the oven to 350 degrees 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 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 mixture over the cake and allow it to soak in. (I poked holes in the cake then brushed on the mixture.) Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Recipe from Food Network/Ina Garten.

Comments

3 Responses to “Lemon Yogurt Cake”

    Sara on 1 April 11th, 2010 4:58 pm

    I’ve had both and have to agree-the other cake has a better flavor! But yours looks beautiful!

    Seanna Lea on 2 April 12th, 2010 6:57 am

    I love lemon in anything. Which version of this cake would you say is more lemony?

    Hilary on 3 April 12th, 2010 7:40 am

    @Seanna Lea@Seanna Lea – I think the regular Lemon Cake is more lemony. They’re both good though.

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