Another wonderful recipe from Ina Garten. On her show she also made Barefoot Contessa's Blueberry Sauce. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 1 cup plain yogurt
- 1 1⁄3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons lemon zest, grated (zest of 2 lemons)
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup vegetable oil
- 1⁄3 cup fresh lemon juice
For the glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350°F.
- Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak inches Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
This came out beautifully for me. I doubled the recipe because I had a large container of Greek style yogurt that I just got on sale. I also added more lemon zest, because I like it very lemony. My loaf pans were the correct size, but Pryex, so I reduced the temp by 25 degrees and baked them 5 minutes longer. They came out perfect. I also used Wilton's insulating baking strips around the loaf pans. And they stayed flat on top! Love that! There are two people on TFN that when I do their recipes, I know they will come out right. One is Ina. She's a gem. The other....Giada! Thanks for posting this here. ADDED NOTE: When it was time to soak the cakes with the lemon sugar syrup, I left the cakes in the pan. I poked holes in the cake and poured equal amounts over each of them. They came out of the pan just fine. This way there's no mess, and the cake absorbs every bit of the syrup and it doesn't run down the sides and under the rack.
im an american living in the uk, and they really take their lemon drizzle cake seriously over here. i made it for a coleagues last day(today) and quite a few people have come up to me telling me it was the best cake theyd ever had. im feeling pretty awesome right now.
Okay.. yum! Some reviews mention issues with the texture of this cake, but mine came out really wonderfully: soft and moist, and super lemony! I did make a few changes: I didn't add any zest but I added a half teaspoon of pure lemon extract. I cut down the sugar down to 2/3 cup for the cake, and about 1/4 cup of sugar in the syrup. This resulted in a very, very lemony cake. Perfect for us. I also skipped the glaze, though I'll probably try it next time around. I baked this cake in a bundt pan, but a smaller bundt pan would be better next time as this recipe doesn't create a lot of batter for a larger one. The cake finished in exactly 50 minutes. Delicious; thanks!