This delicious zesty Lemon Yogurt Cake Recipe is a crowd-pleaser that everyone will love. It’s the famous 5 star version from Barefoot Contessa Ina Garten and you will love it!

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Lemons are amazing. Not only does the smell of them give off that crisp, clean, zesty fragrance, but bake them into a cake and their sour taste transforms into something magical!

That’s just what Ina Garten, aka Barefoott Contessa has done with her 5 Star Lemon Yogurt Cake and it gets rave reviews.

Lemon Yogurt Cake Recipe 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

 

Lemon Yogurt Cake Recipe Video

Ina Garten, aka The Barefoot Contessa of Food Network, is here to share her video tutorial for her 5 star Lemon Yogurt Cake.

She steps you through the process and shows you how she makes her famous version. Click Play above to watch ^

Lemon Yogurt Cake Recipe Method

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.

Want More Like This?

Be sure to check out Ina’s Lemon Meyer Bars too and you can grab a copy of her book here.

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