Ina Garten’s Lemon Yogurt Cake
Despite my reputation for starting all my recipes with a pound of butter, I really do look for ways to make desserts lighter. When I came across a delicious yogurt cake by cookbook author Dorie Greenspan, I decided to see if I could update my favorite lemon cake with her method of using yogurt and vegetable oil instead of butter. Not only is it good for you, but you don’t even need an electric mixer to make it!
Ina Garten’s Barefoot Contessa at Home is Kitchn’s April pick for our Cookbook Club. See how you can participate here.
Lemon Yogurt Cake
Makes 1 loaf
Nutritional Info
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
confectioner's sugar
- 2 tablespoons
freshly squeezed lemon juice
Instructions
Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 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 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, 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.
Recipe Notes
Reprinted from Barefoot Contessa at Home. Copyright © 2006 by Ina Garten (Clarkson Potter/Publishers, Penguin Random House). Photographs © 2006 by Quentin Bacon.