There are recipes that you try once and forget and then there are the ones you make, serve and immediately wish you had doubled. Ina Garten’s Lemon Yogurt Cake is the latter.
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.
“It tastes like lemon meringue pie, but better,” she said, and she’s not wrong.
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.
Ready to channel your inner Ina by making this genius cake? Read on for all you need to know.
Related: How to Make Sangria 10x Better, According to Ina Garten?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
@foodnetworkina's lemon yogurt cake is the perfect springtime treat ?
♬ original sound - Food NetworkHow 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!In another bowl, whisk together plain whole milk yogurt, sugar, extra-large eggs, lemon zest and vanilla extract. The lemon zest is absolutely necessary to make this recipe stand out, so don't skip that part! It smells amazing and gives the cake its signature brightness.
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.
Pour the batter into the loaf pan and bake at 350° until a toothpick inserted in the center comes out clean, which should take about 50 minutes.
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.
Slowly pour the syrup over the warm cake and let it soak in. This step turns the already amazing cake into a lemon-lover’s dream! I poked a few small holes in the top of the loaf to help the syrup seep in deeper.
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).
This cake is bright, moist and deeply satisfying. It's great for dessert or an afternoon snack with tea or coffee and would also make a great addition to brunch. I will definitely be making this again and again!
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