If you read any number of food blogs at all, chances are good you have seen some version of this cake before.  I have seen it popping up in blog after blog, getting great reviews all around.  Last weekend we were having dinner at my dad’s house and I wanted to whip up something for dessert.  This is not such a simple task in my dad’s kitchen however, since to say that it is unequipped would be a major understatement.  Whenever I attempt to bake something there, I know it will have to be something very simple and basic, which is what led me to this cake.  (I did still have to purchase a loaf pan and a citrus zester to complete this recipe!)  Normally I tend to shy away from loaf cakes because they are so no-frills, and well, I tend to really like the frills.  But this is a delicious lemon loaf cake that comes together in a snap and goes over very well.  This was almost entirely gone in a few hours, with my brothers and their friends passing through.  A few fresh summer berries are the perfect accompaniment to this moist and tender cake.  I would definitely make this again when in need of a quick and simple dessert.

Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice 

For the glaze:
1 cup confectioners’ sugar
2 tbsp. freshly squeezed lemon juice 

Preheat the oven to 350 degrees F.  Grease and flour a metal loaf pan.

In a small mixing bowl, sift together the flour, baking powder, and salt.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla extract.  Whisk in the dry ingredients.  Add the vegetable oil to the bowl and fold in to the batter with a rubber spatula until completely incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  

Meanwhile, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan.  Cook over medium heat 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 syrup over the cake and allow it to soak in.  Cool.  

For the glaze, whisk together the confectioners’ sugar and lemon juice.  Drizzle over the cake.  Garnish the finished cake with fresh berries, if desired. 

Source: Ina Garten via Food Network

  • oneordinaryday

    Mmm. I have a yogurt cake I like too. This looks lovely.

  • that looks simple and elegant, and i’m sure tasted divine!!

  • This looks really good. Light and yummy!

  • What a funny coincidence! I just made this last night; one of my family’s favorites. I love that recipe: delicious and healthyish.

    p.s. do you have any ice cream maker recommendations?

  • Yep, I’ve seen this cake all over the blog world too. I think I need to try it because everyone seems to love it. Looks so pretty with the fresh berries on top!

  • I have seen this before, but very rarely plated so beautifully!

  • YUM. This reminds me a lot of the yogurt marmalade cake that Pioneer Woman makes: http://thepioneerwoman.com/cooking/2008/07/yogurt-marmalade-cake-to-die-for/

    So yummy! Yogurt makes everything baked just better, I think.

  • That looks delightful! Lemon syrup is such a magical thing too :)

  • I’ve always loved the simplicity of yogurt cakes (I’m more of a no-frills person, I guess :P), but have never tried lemon before! Will definitely give it a go :)

  • Yay, a dessert I’ve actually made! :) Yours looks lovely especially with the pop of color from those gorgeous raspberries.

  • arugulove

    I have never made this cake but I’ve eaten before. It really is wonderful! Love the addition of the berries!

  • Annie

    Hi Annie!
    Why yes, I do! If you have a KitchenAid stand mixer, I highly recommend the ice cream maker attachment that goes with it. You can buy it at Bed, Bath & Beyond with one of their 20% off coupons to make it even more affordable. I love it because it isn’t a whole extra appliance taking up space in my kitchen (since I’m already out of space as it is!) The bowl just lives in my freezer all the time. I have also heard good things about the Cuisinart ICE model, but I haven’t tried that myself. It is a separate appliance, so that is a negative to me.
    :) Annie

  • Looking beautiful!

  • Mmm. I was thinking of making a lemon cake this week to have available for the kiddos to munch on. I may have to try your recipe.

  • What a wonderfully simple yet impressive looking dessert!

  • I’m the designated food blogger for Backdrop Magazine, but I can’t bake anything good. Until, that is, I tried this recipe. It’s amazing! Thanks for sharing :)

  • Pingback: Little Luscious Lemon Yogurt Cakes « Melissa’s Recipe Box()

  • I love lemon cakes. I don’t see them too often.

  • Lorie

    Hi Annie, I would love to make this over the w/e. My question is, do you think this would freeze well? I don’t want to eat the entire cake by myself :)


  • Annie

    Hi Lorie,
    I haven’t tried it myself so I can’t say for sure, but I think this cake would freeze well. Couldn’t hurt to try it. Enjoy!
    :) Annie

  • Vanessa

    This recipe is a keeper! I make the same Lemon Yogurt Cake, but substitute the 1 cup plain yogurt for 3/4 Yogplait lemon burst yogurt and 1/4 cup sour cream. I’ve made it both ways and this the lemon yogurt makes a great difference!

  • Lov Ina Garten’s recipes…cake looks so moist and yumm…i cant wait to try this….

  • Thank you so much for posting this — I’ve made it 5 times now, ever since I saw it on your awesome site. Thanks for the delicious recipes and great ideas!! :)

  • Kelli H

    I made this last night and it was AMAZING! I didn’t use the glaze because I didn’t want more sugar and even without it, it’s delicious. I will be making this again next time I get more lemons from my nanny’s tree.