Lemon Yogurt Cake

February 18th, 2011 | Cake, Desserts, Quickbread, Vegetarian | Christi | 11 Comments

I’ve been meaning to make this cake since September of last year. Oops. Big mistake. This is possibly one of my favorite cakes ever. I baked it in different pans than the recipe outlines, and lowered the baking time to 20-30 minutes. Besides the fact that it is health conscious, with lots of yogurt to replace the usual fat found in cakes (New Year’s Resolution-friendly), plus tons of vitamin C, and to top it off, it stays moist in the fridge for more than a week! Did I mention yum?

Get the recipe below and make this quick! And tell me I’m not the only one who loooves this thing.

 

 

Lemon Yogurt Cake
courtesy Ina Garten

Cake:
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil
1/3 C. freshly squeezed lemon juice

Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice

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 C. lemon juice and remaining 1/3 C. 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. Cool.

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



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Christi

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11 Responses and Counting...

  • Risa

    02.18.2011

    I LOVE your ‘Lemon Yogurt Cake’ and want so much to be able to create it, however, due to many health issues, i.e., extreme intestinal issues (chronic pain, terrible narcotic that have messed up my entire system, and who knows what else, etc.), and the need for healthy, low fat, low carb recipes, I ‘need’ to adjust this recipe and wonder if you would be so kind as to help PLEASE.
    Here are my questions:

    1. Can the all- purpose flour be substituted for multi-grain? Otherwise, what is a very healthy flour that would work?

    2. Would not use whole milk yogurt; can it be substituted for a 0% fat type with probiotics?

    3. Would prefer canola oil. Is that okay?

    For the glaze:
    1. Is there some sort of health food store type of confectioner sugar or something with reduced sugar, or would Splenda (white or brown sugar blend) do the trick? I just don’t know. Or honey? Or ?

    Those are pretty much all of the questions I have. If you would kindly help me out, I would be VERY grateful. Thank you so much in advance and I’m looking forward to hearing back from you.

    GOD bless, to you and all those you hold dear!! BTW, your site is truly wonderful. :)
    Much love and hugs,
    Risa

  • This too has been on list to cook/bake list for the longest time. Can’t wait to try it! I love the baking dish you used…so cute!

  • Hi Risa! Thanks for the comment. While I am not an expert, I will try to recommend substitutions based on past experience.

    1. I would do half allpurpose and half multigrain. Using 100% multigrain may result in a very dry and grainy texture. There may be some specialty flours available at your grocers such as low-carb or gluten free flours. I’ve never tried them, but I’ve heard good reviews.

    2. I would not use non fat yogurt for this recipe. It simply doesn’t have enough fat. Some fat is necessary for baking, so I would say go with low fat yogurt that has been drained overnight over cheesecloth set over a colander in a big bowl. This will give you a thicker yogurt without so much of the fat content.

    3. Canola oil is perfectly fine.

    For the glaze, it’s very much a chemistry/sugar content thing that is very hard to substitute. The syrup is plenty sweet enough, so I would say either omit the glaze altogether or go very light on the drizzle. A little goes a long way.

    Again thanks for dropping by and hope to see you again soon!
    Cheers,
    Christi

  • Thanks Jean,
    Hope you make it soon- its amazing!
    Christi

  • There must be something about lemony desserts and procrastination…I just posted a lemony dessert a few days ago on my blog that I had made and photographed LAST YEAR! So, compared ot me you are in good shape. This cake looks delish and your photos make it look sooo good. THanks!

  • That is a gorgeous looking cake!!! Love the simple recipe and the beautiful golden color!! I love Dorie Greenspan’s French Yogurt cake, whick is very similar to this recipe!!

  • this look so lovely… i love the combo of lemon and yogurt. it sounds really yummy! thanks for sharing this post. you photos are just gorgeous:)

  • Is this not the most AMAZING cake ever?? I made it a few years ago for my mom to take to a party and my ‘lemon hating’ boyfriend begged me to tell her it didn’t turn out so he could eat it all!! Glad you enjoyed it!

  • Hmmm, the bars sound so good. I really like lemon-yogurt cake, I’d imagine this would be even nicer.

  • Yumm! That looks delicious and tangy!

  • Wow, supdrb blog layout! Hoow long have you been blogging for?
    you make blogging look easy. The overall look of your web site is wonderful, as well as the content!

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