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
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
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.