Ina Garten’s 5 Star Lemon Yogurt Cake Recipe

This delicious Lemon Yogurt Cake is a crowd-pleaser that everyone will love. It’s the 5 star Barefoot Contessa Recipe!
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Ina Garten aka Barefoot Contessa is the face behind this 5 Star Lemon Yogurt Cake and you will love it.

Those who have made this cake have all raved about the results! One thing’s for sure, you can bake this cake with confidence! The citrus adds the perfect tang and ensures its success.

Lemon Yogurt Cake Ingredients

via Ina Garten

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1.3 cups sugar, divided
  • 3 extra-large eggs
  • 2 tspns grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup fresh lemon juice

Lemon Yogurt Cake Glaze

via Ina Garten

  • 1 cup confectioners’ sugar
  • 2 Tblspns fresh lemon juice

Ina Garten Lemon Yogurt Cake Video Instructions

via Ina Garten, Food Network.

We are including Ina Garten’s video for her 5 star Lemon Yogurt Cake.

She is extremely easy to follow and has plenty of tips to share. In order to achieve the best possible result, we highly recommend you view.Click Play above to watch now ^

Lemon Yogurt Cake Method

via Ina Garten, Barefoot Contessa.

Preheat the oven to 180c (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.

ina garten, youtube.

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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