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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
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Ina Garten’s 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network



Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy

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

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Directions

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. Cool.

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

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Ina Garten’s 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network

[Music] i know i have a reputation for starting every recipe with a pound of butter but this one’s actually a lemon cake that’s made with yogurt and vegetable oil so it’s it’s even good for you and it’s delicious i’m gonna start with the dry ingredients one and a half cups of flour two teaspoons of baking powder and a half teaspoon of salt just sift those together okay i need one cup of yogurt i use whole milk yogurt i think it is gives a good flavor okay one cup of sugar you can make it without butter but not without sugar okay three extra large eggs i always use room temperature eggs when i’m baking really makes the cakes lighter half a teaspoon of vanilla extract two teaspoons of lemon zest that’s actually about the zest of one lemon just right into the bowl this is what gives it all its flavor i actually think the zest has more flavor than the juice so whenever i make something with lemon i always put the zest in smells good already and then later i’m going to use the juice and make a syrup lemon syrup for it that’s about two teaspoons okay i’m just gonna whisk it all together okay i’m just gonna take the dry ingredients whisk them in i’m just gonna toss them with my hand make sure they’re well mixed and just slowly whisk them in next thing i need is a half a cup of vegetable oil it’s a flavorless oil [Music] just stir it in i’ve greased and floured a loaf pan just pour this right in that was pretty easy cake wasn’t it so the lemon yogurt cake is out of the oven and while it cools i’m going to make a lemon syrup just pour over it make it even better so i need a third of a cup of lemon juice just gonna heat it up with a third of a cup of sugar [Music] [Music] i’m just going to let that come to a boil until it becomes just very clear okay this is perfect sugar’s dissolved and i’m just going to spoon it right over the cake and then what it does is it just soaks right into the cake keeps it really moist and has lots of great lemon flavor

46 Comments

  3. @clarasiewwl

    This recipe is so versatile, I love it so much! Have tried using a mix of melted butter (about 45-50g) and vegetable oil (2 tbsp) to get a nice buttery fragrance plus moistness from the vegetable oil – best of both worlds. I’ve also tried switching out lemon with orange and it smells and tastes really good. For sugar I used only 3/4 cups in total (about 10 tbsp for the cake and 2 tbsp for the syrup glaze), and I omitted the frosting. For the flour, I replaced 1.5 tbsp of the all purpose flour with 1.5 tbsp of corn flour to create a light cake-like texture. This recipe is a keeper! The perfect summer/teatime/picnic cake, paired with a cup of hot strong coffee or a glass of iced tea.

  4. @selenaoh

    I made this with less sugar and it was perfect! Love, love it! So delicious and easy to make! I like her straightforward style, no beating around the bush and keeping it simple!

  10. @anateles3616

    I didn’t understand why ask fist for 1/3 of lemon juice and doesn’t use it. And ask after 1/2 of lemon juice for the glaze.
    If is just lemon juice for the glaze, I think should take off from the ingredients.

  11. @mariaemedinadiaz

    Hi Ms.Ina I love ❤️ your recipes thank you 🙏 so much for sharing your delicious 😋 and scrumptious recipes god bless you and Mr.Jeffery

  15. @Vlum88

    Ive made this cake a million times (I can't bake even if my life's depended on it) and it turns out perfect everytime. Everybody who tasted it all said its the best cake they've ever had! lol. I didnt make the glaze (too much sugar) and I used only 3/4 cup sugar (same reason). I remember someone said the addition of vegetable oil makes the whole thing goopy. But just keep stirring and it will turn out fine. Highly recommend this recipe, especially for someone who can't bake. lol

  17. @AshleyAshleyAshley395

    I just made this cake and added lemon extract to it along with vanilla extract. I did everything else exactly as she did. My house smells sooo good right now. This cake smells absolutely amazing. I’m so mad I didn’t make 2. My son asked me to make him a lemon cake just for him. I told him it was his. I wanna cry for cake now.

    Thank you. This was fast and easy. I’ll update on taste tomorrow. I’m sure he’ll eat cake for breakfast lol

  20. @ChantaltheFrency

    Tip from my French mom… Pick little holes in cake (with toothpick) so the surup can really go in the centre of the cake!

  22. @europeanguy8773

    I made this some 8 years ago seeing it on the food network and it was fantastic – I'm so glad I found it here –

  25. @Jguy27

    I just made this tonight. I doubled the recipe. I used large eggs and added an extra. It has a few extra steps but it's worth the effort. It came out moist and lemony. Don't skip the syrup and the glaze. That's the key to more flavor.

  29. @toni3607

    I love that this cake doesn't use baking soda. All the tangy and sour taste remains😋

  30. @charity2275

    Vegetable oil is NOT HEALTHY. Do your research. I use organic unrefined cold-pressed coconut oil or organic unsalted butter for all my baking and cooking. Much safer, healthier and tastes and smells wonderful.

  32. @ninam3255

    Easy to make recipe. I didn’t add the final icing sugar glaze. We tried it after adding the syrup and for us it was sweet enough. I stored the cake in a sealed container in the fridge and cut pieces half an hour before serving to,come to room temperature. I have also served it warm with vanilla ice cream and raspberries for a quick desert. Great recipe and lemony like a lemon should be!

  33. @thomasdsouza6664

    The glaze uses only 2 tbsp lemon juice and 1/3 cup is for the cake batter as per the written recipe. However I don't see her adding the lemon juice in the batter at all.😮

  40. @MsFleur68

    Thank you for the recipe, Ina. I used cake flour & added 2 tablespoon of sour cream mixed with yoghurt 😊

  44. @sriyusnita

    I baked this yesterday. The cake batter was wet; almost a liquid. I baked it for longer than 50 mins because the bottom was uncooked. After an additional 15 mins, it was fully baked. The cake rose and was spongy but slightly dense. The crumb was visible but small. Is this supposed to be the cake texture? I skipped the syrup and glaze and used 3/4 cup sugar which was recommended by some of the bakers here.

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