Lemon yogurt cake from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 168) by Ina Garten

  • lemons
  • confectioner's sugar
  • eggs
  • yogurt
  • all-purpose flour
  • vegetable oil
  • sugar

Where’s the full recipe - why can I only see the ingredients?

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

  • AllieTaylor on April 24, 2023

    Made this twice and it’s great! First time baked at 350º with convection on; a bit too brown on top but NOT over baked. 2nd time baked 1st half with convection and 2nd half regular; there was a small bit of unbaked cake! Make the syrup and the glaze! It stays really moist. Would like to try with poppy seeds and/or blueberries. HIGHLY RECOMMENDED!

  • Sparkles75 on May 22, 2019

    My first Ina Garten recipe and off to a great start as this cake has a fantastic flavour and texture. I made exactly as written and to be honest I think it needs both the syrup and glaze as the syrup affects the flavour and the texture of the cake. Didn't last long at my house. Straight into keeper file.

  • anya_sf on March 02, 2019

    I love this recipe and have made it numerous times. I almost always add poppy seeds and often reduce or skip the glaze. This cake works with whole wheat pastry flour and nonfat yogurt, if you want to make it healthier.

  • nadiam1000 on March 01, 2019

    I subbed coconut oil for veg oil and used Meyer lemons. I needed more powdered sugar (about 1/2 cup) to thicken the glaze so it was thick enough to stay on top of cake. Very good lemon flavor - the syrup soak plus the zest and glaze with the yogurt make it nice and tart. I love lemon pound cake and this is one of the best I have ever made.

  • Ntaake on November 20, 2018

    I added blueberries and used low-fat vanilla yogurt. Also skipped the glaze and only made the lemon syrup. One of my faves!

  • stockholm28 on February 07, 2016

    This is a very simple cake that does not require a mixer. It takes maybe 10 minutes to prep. She calls for both a lemon syrup (which is drizzled on the cake after baking) and a lemon glaze. I only made the former and thought that was all that was needed. This recipe is very similar to the yogurt cake recipe in Molly Wizenburg's "A Homemade Life" which I've made before. This recipe uses more yogurt than Molly's. Ina notes that she based this recipe on Dorie Greenspan's yogurt cake.

  • phembott2 on February 03, 2016

    Loved this cake! I didn't read the instructions carefully and accidentally mixed all the wet ingredients together instead of reserving the lemon juice & bit of sugar to pour over the cake after baking, but it still turned out well, just had to bake a few extra minutes. I also mixed in 2 drops of my Young Living Lemon Essential Oil in the glaze to make it extra lemony and it was absolutely delicious! I would definitely make this again!

  • jaelsne on December 10, 2013

    I made the cake exactly as written. Though not as pretty as the associated picture, it had a great crumb and tasted wonderful.

  • micheleK on July 15, 2011

    Set oven at 160deg C fan forced. Cake rose very high and split. Used yogurt, sour cream and whole milk, as I didn't have enough yogurt. Didn't seem to make a difference to the texture, which was semi pound cake like. Didn't bother with frosting, lemon syrup was enough for us. A good cake. On tv, Ina turned the cake out onto rack and poured the syrup over the bottom of the cake. The recipe doesn't mention this.

  • Breadcrumbs on March 21, 2010

    p. 168 - Looks wonderful! Glazed cake, no butter!!! What's up w Ina!!! Rec calls for 1 c. plain whole milk yogurt, 3 x-tra lg eggs and 1/3c lemon juice, 1/2 c. vegetable oil.

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