Ina Garten’s lemon yogurt cake is the perfect summer dessert. This moist and flavorful cake is made with Greek yogurt, fresh lemons, and a touch of honey. In this blog, i will share with you a ina garten lemon yogurt cake recipe that is extremely delicious. It’s the perfect balance of sweet and tart, and it’s so easy to make.
This cake is so moist and lemony, and the yogurt makes it super rich.This cake is perfect for any occasion, from a backyard barbecue to a summer birthday party. It’s always a hit with kids and adults alike. And it’s so simple to make, you’ll want to keep this recipe on hand for when those unexpected guests drop by.
Whether you serve it plain or topped with fresh berries, Ina Garten’s lemon yogurt cake is sure to please. So next time you’re looking for the perfect summer dessert, give this recipe a try. You won’t be disappointed.
How To Make Ina Garten Lemon Yogurt Cake
Making Ina Garten’s Lemon Yogurt Cake is extremely easy. This is a light and refreshing dessert that is perfect for summer. The cake is made with yogurt, which gives it a moist and fluffy texture. The lemon flavor is not too overpowering, making it a perfect balance of sweet and tart. Follow the step by step recipe below to make Ina Garten Lemon Yogurt Cake. give it a try today!
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 lemon juice (freshly squeezed)
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice (freshly squeezed)
Step By Step Instructions To Make Ina Garten Lemon Yogurt Cake
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan that measures 8 1/2 by 4 1/4 by 2 1/2 inches. Line the bottom of the pan with parchment paper.
Step 2
Combine the flour, baking powder, and salt in a bowl. Mix yogurt, 1 cup sugar, eggs, lemon zest, and vanilla in another bowl.
Step 3
Add the dry ingredients to the wet ingredients and whisk slowly. Fold the vegetable oil into the batter with a rubber spatula.
Step 4
In the prepared pan, pour the batter and bake in preheated oven for about 50 minutes, or until a cake tester inserted into the center comes out clean.
Step 5
Meanwhile, in a small saucepan, dissolve the sugar and 1/3 cup of lemon juice until the mixture is clear. Keep aside.
Step 6
Allow the cake to cool in the pan for 10 minutes after it has been baked. Place carefully on a sheet pan over a baking rack.
Step 7
Pour the lemon-sugar mixture over the warm cake and let it soak in. Allow to cool.
Step 8
Combine confectioners’ sugar and lemon juice for the glaze. Pour the glaze over the cake. Enjoy!
More Amazing Recipes
- Apple Stack Cake Recipe
- Village Inn Pancake Recipe
- Atomic Cake Recipe
- Polish Cofee Cake Recipe
- Sugar Free Pineapple Upside Down Cake Recipe
In Closing
We hope you enjoyed this recipe for Ina Garten Lemon Yogurt Cake. This Ina Garten lemon yogurt cake is the perfect summer dessert. It’s light, refreshing, and has a beautiful lemony flavor. The best part is that it’s so easy to make! You can have this cake on the table in under an hour, and your guests will be impressed. If you have any questions about this recipe. Please leave a comment below. Thanks for reading!
Ina Garten 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 lemon juice (freshly squeezed)
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan that measures 8 1/2 by 4 1/4 by 2 1/2 inches. Line the bottom of the pan with parchment paper.
- Combine the flour, baking powder, and salt in a bowl. Mix yogurt, 1 cup sugar, eggs, lemon zest, and vanilla in another bowl.
- Add the dry ingredients to the wet ingredients and whisk slowly. Fold the vegetable oil into the batter with a rubber spatula.
- In the prepared pan, pour the batter and bake in preheated oven for about 50 minutes, or until a cake tester inserted into the center comes out clean.
- Meanwhile, in a small saucepan, dissolve the sugar and 1/3 cup of lemon juice until the mixture is clear. Keep aside.
- Allow the cake to cool in the pan for 10 minutes after it has been baked. Place carefully on a sheet pan over a baking rack.
- Pour the lemon-sugar mixture over the warm cake and let it soak in. Allow to cool.
- Combine confectioners' sugar and lemon juice for the glaze. Pour the glaze over the cake. Enjoy!
