Ina Garten Lemon Yogurt Cake Recipe
In this blog, i will share with you a ina garten lemon yogurt cake recipe that is extremely delicious.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal
- 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)
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!
Calories: 300kcal
Keyword Ina Garten Lemon Yogurt Cake Recipe