Lemon Yogurt Cake

At my bridal shower 2 and a half years ago, I got a lemon shaped loaf cake pan from Williams Sonoma. I had never used it because I don't make pound cake often. Then I saw Ina make this Lemon Yogurt Cake and I knew it would be perfect for my cake pan! I served the cake for dessert with some fresh whipped cream and macerated strawberries. The cake is very moist and not heavy at all!

Ina Garten's Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
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 (I used 1/4 c.)
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


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 cup lemon juice and remaining 1/3 cup 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.

A Year Ago: Watermellon Sorbet