I saved the recipe on a whim and then put off making it for weeks, thinking it might be too complicated. Spoiler alert: it wasn’t! And now I’m kicking myself for waiting so long to experience the magic. This cake vanished within ten minutes because everyone in my family had seconds and my mother-in-law declared it her new favorite cake.
Best of all, it’s simple! There's no stand mixer required and no fancy techniques to master. All you need are a few bowls, a whisk and some pantry staples (plus a couple of lemons). This dessert is everything Ina Garten does best in one recipe. It's impressive but totally doable and makes you feel like a rockstar in the kitchen.
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How to Make Ina Garten's Lemon Yogurt Cake
This cake captures the brightness of fresh lemon, the richness of yogurt and the comfort of a classic loaf cake. It's finished with a sweet-tart glaze that takes it over the top. It's soft and moist and full of amazing flavor and I can almost guarantee that once you make it, you'll make it again and again.
You’ll start by prepping a standard loaf pan by greasing and flouring it to make sure the cake doesn't stick. Then you'll sift the dry ingredients—flour, baking powder and kosher salt—into a bowl.
This lemon loaf cake was one of the best cakes I have ever made and it was simple too!Slowly add the dry ingredients into the wet and whisk until smooth. There will be some small lumps thanks to the zest, but otherwise the batter will be thick and smooth. Finally, stir in some vegetable oil, which will help the cake bake up tender and moist.
While the cake is baking, make a quick lemon syrup by heating lemon juice and sugar just until the sugar dissolves. Once the cake is finished baking, let it cool for 10 minutes, then remove it from the pan and set it on a cooling rack set inside a sheet pan.
Once the cake is cool, mix together a simple glaze of confectioners’ sugar and lemon juice. Drizzle it generously over the top and let it set before slicing (if you can wait that long).
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