Lemon yogurt cake from Ina Garten's Barefoot Contessa Cookbook Collection by Ina Garten

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

  • chawkins on May 04, 2013

    My go to recipe for a quick lemon cake. Unlike most baking recipes, Ina always uses extra large eggs, since that's not what I have, I weighed the eggs and actually had to use 4 of my large eggs to get the equivalent of 3 extra large eggs (assumed to be 64gms/egg). Did not make the glaze, cake is sweet enough with the lemon syrup soaked in.

  • 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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