Ina Garten’s Lemon Yoghurt Cake

This cake had raving reviews so I just had to make it because I wanted to experience what the reviewers said about it. I made slight modifications to the lemon syrup and mixing method.

Verdict:  It’s soft, light, sweet and addictive. Maybe next time I make it, I shall make two because ours got finished in 15 minutes flat. If you’ve never tried it, you should. Have a pleasant week!

Ina Garten's Lemon Yoghurt Cake

Preparation time: 20 minutes; Baking time: 40-50 minutes; Makes: 8 ½ X4½-inch (21.5 x 11.5) loaf cake

Ingredients

  • 190g (1½ cups, 7oz) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 200g (1 cup) sugar
  • 3 large eggs
  • ½ cup vegetable oil (I use canola oil)
  • 1 cup plain whole-milk yogurt
  •  grated zest (rind) of 1 large lemon 
  • 1 teaspoon pure vanilla extract

For the lemon syrup

  • 50g (3 tablespoons, ¼ cup, 2oz) sugar
  • 45ml (3 tablespoons) freshly squeezed lemon juice

For the lemon glaze:

  • 1-1½ cup Icing (confectioners’) sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 350ºF (180ºC) ten minutes before baking. Grease an 8 ½ X4½-inch (21.5 x 11.5) loaf pan and line the bottom with overhanging parchment paper. Sift or whisk the flour, baking powder and salt into a bowl. Make a well in the centre.
  2. In another bowl whisk together the sugar, eggs, vegetable oil, yoghurt, lemon zest and vanilla extract. Pour the mixture into the well and using a wooden or metal spoon, gradually draw in the flour to the centre and mix in the flour until combined (you will have a runny batter). Pour the batter into the prepared pan and bake 50 minutes or until golden and a skewer inserted in the centre comes our clean. Remove the cake from the oven, poke holes evenly on top and spoon the hot syrup, evenly, over the hot cake. Set aside for 15 minutes then loosen sides with a palette knife and transfer to a cooling rack until cool.
  3. Lemon Syrup: in a small saucepan, heat the ¼ cup sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Bring to the boil and simmer for 1 minute without stirring. Remove from heat.
  4. For glaze: sift the icing sugar into a small bowl and add the lemon juice and stir with a wooden spoon until smooth and glossy. Pour over the cake.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 50 minutes, but felt the oven was a bit too hot.

myfavouritepastime.com 

Step By Step Photos 

Sift or whisk the flour, baking powder and salt into a bowl. Make a well in the centre. In another bowl whisk together the sugar, eggs, vegetable oil, yoghurt, lemon zest and vanilla extract. Pour the mixture into the well and using a whisk, gradually draw in the flour to the centre and mix in the flour until combined (you will have a runny batter).

Pour the batter into the prepared pan and bake 50 minutes or until golden and a skewer inserted in the centre comes our clean. Remove the cake from the oven, poke holes evenly on top and spoon the hot syrup, evenly, over the hot cake. Set aside for 15 minutes then loosen sides with a palette knife and transfer to a cooling rack until cool, then make the glaze and pour over the cake.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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