Ina Garten’s 5 Star Lemon Yogurt Cake

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

The members in our community who have made this cake are glowing in their feedback and one thing’s for sure, you won’t be disappointed! It’s the combination of the ingredients that makes it so good and the zesty citrus flavor has the perfect tang!

  • 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

Lemon Yogurt Cake Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Ina Garten Lemon Yogurt Cake Youtube Video

via Ina Garten, Food Network.

Ina Garten, aka The Barefoot Contessa of Food Network, is here to share her youtube 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 ^

How To Make Lemon Yogurt Cake Recipe

via Ina Garten, Barefoot Contessa.

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.

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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