Recipe of the Day: Ina’s 5-Star Lemon Yogurt %@!! | Food Network

Recipe of the Day Inas 5 Star Lemon Yogurt Cake Food Network 737x415 - Recipe of the Day: Ina's 5-Star Lemon Yogurt Cake | Food Network


This light, lemony cake uses vegetable oil and yogurt instead of butter.

Get the recipe:

Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
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
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons 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 ?k%& 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.

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3 Comments on Recipe of the Day: Ina’s 5-Star Lemon Yogurt !#* | Food Network

  1. Great recipe! Going to try it with 1/2 cup Demerara sugar (spin it in the coffee grinder first so it blends easier), organic free range eggs, organic lemons since lemons grown conventionally are loaded with pesticides, especially the peel, and some organic unbleached all purpose flour and coconut oil is so much better for you and I love coconut and lemon together, so yummy. Thanks for sharing!

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