Lemon yogurt anything cake from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mabryp on February 23, 2026

    Made this using full fat Greek yogurt and homemade cranberry sauce swirled in. Glaze was a little too tart for me, but very tasty nonetheless. It’s absolutely amazing grilled on my comal with a little butter until lightly browned

  • kbrooks on July 27, 2024

    My husband loves this cake! I use olive oil instead of the vegetable oil. Also used Greek style yogurt.

  • FJT on January 15, 2021

    I made the lemon and poppyseed variation of this cake. I was distracted when reading the instructions and accidentally included the lemon juice meant for the drizzle in the batter. The batter was a bit loose, but the cake cooked through in 60 minutes at 170 celsius. It was a happy mistake and produced an intensely lemony cake; I think I would do the same again next time. I want to make a lemon and raspberry cake using this recipe when raspberries are back in season.

  • kari500 on November 07, 2020

    I didn’t have a full cup of yogurt, and used sour cream to make up the difference. Used frozen cherries in place of blueberries, and almond extract instead of vanilla. 50 minutes not enough, 60 possibly too long, but this is great. Very tender, delicious.

  • bernalgirl on March 13, 2019

    An easy and adaptable recipe, we make this regularly, adjusting the flavors with the seasons.

  • Cookie24 on August 19, 2018

    Nice moist cake for snacking. In my oven it took 60 minutes to cook all the way through. My only problem with this recipe is the extra-large eggs. I don't normally have those on hand, truthfully, I don't EVER have extra-large eggs on hand. If you add an extra egg the cake is very eggy but still good, if you only add 3 large eggs the loaf is a little bit dense but again still good. I don't understand why a recipe can't be written with the standard egg size.

  • Jane on August 28, 2012

    This was a great cake. It was easy to make and the result was a really moist, full of flavor, pretty looking dessert. I used a cake tester rather than a toothpick to make holes all over the cake before brushing with the lemon syrup after baking. In my oven it took 58 minutes rather than 50 to be done. Deb has lots of suggestions in the recipe for variations.

  • bernalgirl on January 12, 2012

    Easy, adaptable, very tender crumb. Subbed 1/2 whole wheat pastry flour.

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