8/3/10

Lemon Yogurt Cake (inspired by Ina Garten)

Lemon Yogurt Cake

You know that lemon pound cake you get at Starbucks? That luscious, lemony moist hunk of goodness that practically melts in your mouth...well, I think this is as close as it gets AND it's been lightened up by using yogurt instead of butter! I have to thank 2 people for this recipe - first the master Ina Garten for creating it and second, my wonderful lemon-dessert-loving friend Evelyn de Souza who told me I should try it.

If you'd like to see Ina's recipe click here - Lemon Yogurt Cake - and below I'll tell you how I made mine.

I actually made a double recipe - half I baked in a regular loaf pan, and the other half I baked in a 12 cup mini bundt cake pan so that I could package as gifts. Below is the single recipe and just know you can bake it off either way.

Makes 1 loaf (or 12 mini bundt cakes or muffins)

Oven 350 degrees F

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra large eggs, room temperature (do not crack eggs until ready to use)
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil

Lemon "Sauce":
1/3 cup sugar
1/3 cup freshly squeezed lemon juice (see Cook's note)

Glaze:
1 cup confectioners' sugar
2 Tablespoons freshly squeezed lemon juice (use less if you'd like a thicker glaze)

Spray 9x5 loaf pan (or mini bundt cake or muffin pan) with cooking oil and then lightly flour. Be sure to get in the corners and crevices.

In bowl sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients and then gently fold the vegetable oil into the batter just until incorporated.  Do not overmix.

Pour batter into prepared pan and bake for 50 minutes for loaf pan (30 minutes for mini bundt cake or muffin pan) or until toothpick inserted in center comes out clean.

Meanwhile, cook the sugar and lemon juice in a small pan on stove top until the sugar dissolves. Set aside.

When cake is done, remove from oven and allow to cool for about 10 minutes, then remove from pan and place on cooling rack with a shallow pan underneath. While cake is still warm pour the lemon sauce over it and allow to soak in.

For the glaze, whisk the confectioners sugar and lemon juice together. When cake is completely cooled, pour or spread glaze on top.


Tart, sweet little bundles of joy all packaged up and ready to be given as gifts.  I found the liners and boxes at Sur La Table but you can probably find them anywhere they sell Wilton decorating supplies.


Cook's note: I recommend using fresh-squeezed juices whenever possible. And by "fresh-squeezed" I mean, juice the fresh fruit right as you're about to use it. To me, there is no taste comparison and it's worth the extra bit of trouble. 

8 comments:

  1. I'm seriously droolllinngg! Will be bookmarking this one for certain!!!

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  2. Gourmified - you're a girl after my own heart - this is another of my hands-down faves!

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  3. I shall definately be trying this...many thanks :)

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  4. Hi LemonySnippits - it's so lemony and moist! I think I'll make it again soon, too!

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  5. I think its HIGH NOON AND IT IS DEFINITELY GOING TO BE TEA TIME !!!!!!!! I WILL DEFINITELY BE MAKING THAT WONDERFUL LITTLE LEMON CAKE OF YOURS !!!! A REALLY PRETTY CAKE !!!

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  6. Nice! What's milk-yogurt or how do you make it?

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    1. Hi! It's whole-milk (or full fat) yogurt :-)

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