Lemon Yogurt Cake

Lemon Yogurt Cake Recipe

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Liz Lemon


This cake is incredibly luscious and perfect for summertime. You can swap out the lemon for lime if you like.

Original recipe from Ina Garten.

★★★★★ 3 votes
30 Min
50 Min


1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
1 c
plain yogurt (whole/ low fat/ or fat free)
1 1/3 c
sugar, divided
1/2 tsp
pure vanilla extract
1/2 c
vegetable oil
1/3 c
lemon juice, fresh


1 c
confectioners' sugar
2 Tbsp
lemon juice, fresh


1Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan.
2Combine flour, baking powder and salt in a bowl. set aside.
3In a separate bowl, whisk together yogurt, 1 cup sugar, the eggs, and vanilla. Slowly whisk flour mixture into yogurt mixture. With rubber spatula, fold vegetable oil into the batter until well combined. Pour batter into greased pan and bake for about 50 minutes. To test: place toothpick or knife into center of cake, it should come out clean.
4Allow cake to cool for 10 minutes in pan. Place dish towel underneath cooling rack. Carefully remove cake from pan and onto cooling rack. Poke cake 6 times with sharp knife. Indentations should be a few inches deep.
5Cook remaining 1/3 cup sugar with 1/3 cup lemon juice in a small pan until sugar dissolves and mixture is clear. Pour over cake. Allow cake to cool for 10 minutes.
6Mix together 1 cup confectioners' sugar and 2 tablespoons lemon juice and pour over cake. If you desire, double these ingredients to have a thicker glaze.

About Lemon Yogurt Cake

Course/Dish: Cakes