Ina Garten’s Lemon Yogurt Cake
It’s no secret how I feel about Ina and her recipes. They’re so wonderfully simple and elegant - just like her! In fact I was watching the Chefography of the Food Network this weekend and Bob Tuschman, Senior Vice President of Programming and Production for the Food Network, said that he cooked with Ina Garten’s cookbooks long before she appeared on the Network. He said that her recipes made him look good, and I completely agree. This recipe makes you look real good.
I think her Lemon Yogurt Cake recipe is one of her most well-known (I think they even sell it in a box with a mix version!). It’s a versatile, light and beautiful cake that I’ve seen frequently around the blogoshere with minor modifications (most recently on Smitten Kitchen who added blueberries - yum!). It’s a recipe I’ve been meaning to try for some time now, and Saturday’s cold and rainy weather gave me the perfect excuse to bake!
As with most of Ina’s recipes, they seem simpler on paper than in execution. But don’t let that deter you! My recommendation is to recruit a sous chef (thank you R!) who will zest and juice the lemons - it will go much faster. See below as my fabulous sous chef pours the glaze…..
For my first attempt at this cake, I really followed her directions closely, but I can’t wait to try this out with blueberries or poppyseeds! Towards the end of the loaf (yes, we ate an entire loaf cake in a day and half… please don’t judge), we even topped a few slices with fresh, sugary-sweet strawberries that added a lovely burst of flavor and color.
Try the recipe as is or add your own modifications! This moist and zesty cake is very forgiving, so let your imagination run wild!
Ina Garten’s Lemon Yogurt Cake
Ingredients
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil
1/3 C. freshly squeezed lemon juice
Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 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 1 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 C. lemon juice and remaining 1/3 C. 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.
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Tags: bob tuschman, cake, food network, ina garten, lemon, recipes, yogurt cake
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I completely understand your love for all things Ina. I’ve been using her recipes for a couple of years and haven’t yet found a dud. This cake looks like a great way to make Monday a little better.
Posted by Abi at April 14th, 2008, 11:01 amI keep wanting to try this recipe out…I need to do so soon because yours looks awesome!
Posted by Sarah at April 14th, 2008, 11:48 amThis has been one of my go-to desserts ever since the cookbook came out. It is a fantastic cake.
Posted by Lydia (The Perfect Pantry) at April 14th, 2008, 1:23 pmGood grief this looks good.
Posted by Clay at April 14th, 2008, 6:16 pmLooks great to me as is!
I just posted an Ina recipe on my blog and will be posting a series of her recipes this week (She’s got good stuff, doesn’t she?)
Posted by RecipeGirl at April 14th, 2008, 11:33 pmNever heard of Ina Garten but this is one I will try.
Posted by Martin at April 15th, 2008, 2:23 amGood Morning,I agree, anything Ina is great. Thank you very much for the lemon cake recipe, I am having company Sunday and what a great idea for a nice desert. You all always come through for me. Anna
Posted by Anna at April 15th, 2008, 7:36 amMy mom loves her, so hopefully if I send this recipe her way she will make it for me this weekend :)
Posted by True Diet Reviews at April 15th, 2008, 10:41 amthank you for sharing this lovely recipe, i’ll definitely give it a try! of course, i’ll feel a little down if it turns out better than my own (and i’m very sure of it!). nonetheless that competitive streak in me will want to keep making my own better. so lovely for u to drop by! hope to read more of your posts. x
Posted by diva at April 16th, 2008, 8:37 ammamma mia… Have just had a look at the photos and now hear my stomach crying it wants a cake… how it is possible to stick to a diet when there a such a recipes around:)?
thanks for sharing, have bookmarked and will get back on Sunday to give it a try:)
Posted by Polina at April 16th, 2008, 10:48 amHmmmmmmmmmm. I love lemon. (about as much as I love chocolate). I love Ina Garten too. She has class.
Posted by Lori at April 16th, 2008, 5:25 pmYour cake looks delicious, no wonder it only took you a day and a half ;)
Posted by linda at April 18th, 2008, 1:16 pmI am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan
Posted by edamame at April 20th, 2008, 9:52 pmhttp://food-soybean.blogspot.com/
I have made Ina’s cake. To die for. I keep a jar of thinly sliced lemons in simple syrup in the fridge. I poke holes in the top, and drizzle some of the syrup into the cake. Then I take some of the slices of lemon and stick them onto the side of the cake. The glaze will hold the slices in place. You can never have too much lemon. The tartnes of the yogurt and lemons and the sweetnes of the syrup definitely make this a “last meal request” cake.
Posted by Addie at April 21st, 2008, 6:54 amI totally agree with all the above; Ina is absolutely a marvelous cook. Love her show; I could watch her all day long. And I love her soft voice and her wonderful nature let alone all her delicious recipes. Have tried several and they are not hard to prepare and it’s my favorite show on TV Food Network. Can’t wait to try this Lemon Yogurt Cake. Thanks, Ina; you’re the best!
Posted by June from Latham, NY at April 22nd, 2008, 7:27 amHow many calories and fat in this lemon cake?
Posted by Rose at April 22nd, 2008, 10:55 am