Lemon Yogurt Cake

Written by on in Bread, Breakfast, Cake, Dessert

I knew I wanted to make a spring dessert this past weekend, and was craving lemon. I thought about making a lemon pound cake or lemon bars, and then remembered I made this yogurt cake years ago and absolutely loved it. Rumor has it this is a Barefoot Contessa fan favorite…for good reason! The cake comes together quickly, bakes in under an hour, and has a double lemon glaze that takes it next level. Bright, sweet, and tart – such a great springtime dessert.

I love that this can be served as dessert, or would be amazing with a cup of coffee or tea for breakfast. It’s got Greek yogurt in it – that’s breakfast-y, right?! This recipe makes one loaf, but easy to double. I subbed Greek yogurt for regular in the original recipe and used large eggs vs. the extra-large Ina always recommends. Please DO NOT use that nasty lemon juice you buy in a bottle or the plastic lemon. Squeeze your own after you zest the lemons – makes a world of difference! Buy a hand-held juice press – they are amazing! I also skip the parchment and greasing the loaf pan. Pam Baking Spray with flour works great for me.

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Ingredients

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup Greek yogurt, plain and full-fat

  • 1 1/3 cup sugar, divided

  • 3 large eggs

  • 2 teaspoons grated lemon zest (2 lemons)

  • 1/2 teaspoon vanilla extract

  • 1/2 cup vegetable oil

  • 1/3 cup fresh squeezed lemon juice from 2 lemons

  • For glaze:

  • 1 cup powdered sugar

  • 2 tablespoons fresh squeezed lemon juice

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Directions

  • Preheat the oven to 350 degrees.  Grease a loaf pan with Pam Baking spray.
  • In bowl of your stand mixer, mix together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly add the dry ingredients into the wet ingredients.  Once combined, mix the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  • While cake is baking, 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 powdered sugar and lemon juice and pour over the cake.