Lemon Yogurt Cake

I’ll eat anything with lemons in it – cake, cookies, pie, lemonade, chicken, anything! So when I saw the Barefoot Contessa had this lemon yogurt cake recipe, I had to make it! It’s everything she says it will be in taste and texture – light, fluffy and perfect with a cup of tea.

Lemon Yogurt Cake

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 large eggs
  • 2 teaspoons grated lemon zest (2-3 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

Directions

  1. Preheat the oven to 350 degrees. Line the bottom of a loaf pan with parchment paper and grease it.
  2. 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 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. While the 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.
  4. 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, poke holes all over the cake using a toothpick and pour the lemon-sugar mixture over the cake. Allow it to soak in and cool. Enjoy! 
Adapted from: Barefoot Contessa at Home

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