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Lemon Yogurt Cake

AmericanDessertEasy
Prep
15 min
Cook
50 min
Total
65 min
Serves
8–10
✦

Ingredients

cake

  • 1.5 cupall-purpose flour (first page not captured — quantity inferred from original Ina Garten recipe)
  • 2 tspbaking powder
  • 0.5 tspkosher salt
  • 1 cupplain whole-milk yogurt
  • 1.333 cupgranulated sugar, divided
  • 3extra-large eggs
  • 2 tspgrated lemon zest (from 2 lemons)
  • 0.5 tsppure vanilla extract
  • 0.5 cupvegetable oil
  • 0.333 cupfreshly squeezed lemon juice

glaze

  • 1 cupconfectioners' sugar
  • 2 tbspfreshly squeezed lemon juice

Method

  1. 1Preheat the oven to 350°F. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. 2Sift together the flour, baking powder, and salt into one 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 until fully incorporated. Pour into the prepared pan and bake about 50 minutes, or until a cake tester comes out clean.
  3. 3Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. 4When the cake is done, cool in the pan for 10 minutes. Place on a baking rack over a sheet pan. While still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
  5. 5For the glaze, combine the confectioners' sugar and lemon juice and pour over the cooled cake.

Notes

Note: the first page of this printout was not captured; the flour quantity (1½ cups) is inferred from the original Ina Garten recipe and confirmed by all other ingredient proportions. Originally from Ina Garten's 'Barefoot Contessa at Home.'