This easy Lemon Yogurt Cake Recipe from Ina Garten makes a traditional cake that only requires one bowl and has a texture that is soft and moist. Greek yogurt, lemon zest, and lemon juice that has been freshly squeezed are the three key ingredients in this simple lemon cake. Served, if preferred, with a simple lemon syrup that just requires two ingredients and a sprinkling of powdered sugar.

Why You’ll Love This Recipe

• This cake is prepared with just a single bowl.
• A lemon cake that is easy to make and has a moist texture thanks to the use of Greek yogurt and extra virgin olive oil. This cake has a moist and soft texture because of the yogurt.
• Brushed with an easy lemon syrup icing that only requires two ingredients.
• A straightforward cake recipe that is suitable for serving at any event.

What Is Lemon Yogurt Cake?

A Lemon Yogurt Cake is a simple cake recipe that uses Greek yogurt to provide a natural tang to the finished product. Although it has some similarities to a butter cake, the consistency is significantly different. The yogurt contributes a substantial amount of both moisture and fat, which results in a crumb that is not just delicate but also very wet. This yogurt cake would be much better if it had some lemon zest and lemon juice added to it.

This lemon yogurt cake is also sometimes referred to as Gateau de Mamie, which literally translates to “Granny Cake.” A cake recipe that calls for yogurt yields a crumb that is unlike that of any other type of cake and is quite popular in France.

Ina Garten Lemon Yogurt Cake Ingredients

• All-Purpose Flour. In Australia, it is also commonly referred to as plain flour. Make sure you check out my step-by-step instruction on how to precisely measure the ingredients in simple baking recipes.
• Granulated Sugar. Granulated sugar in either golden or white color may be utilized here.
• Lemon Zest. Use a mature lemon and grate the peel using a zester or a Microplane to get a fine texture.
• Salt. Instead of using coarse salt, go for fine salt or kosher salt.
• Plain Greek Yogurt. Since it is going to be the focal point of the dish, you should choose plain Greek yogurt. Before adding it to the batter, the yogurt should first be brought to room temperature.
• The Olive Oil. It is recommended that you make your yogurt cake with extra virgin olive oil since this type of olive oil works best to bring moisture and softness to the cake crumb.
• Eggs. Before you make your lemon cake, the ingredients need to be at room temperature and beaten. If you let your chilly components get to room temperature before continuing, you’ll find that they combine and emulsify much better with the other ingredients.
• Lemon Juice. Make use of lemon juice that has been freshly squeezed from a ripe lemon. I would not suggest using lemon juice that has been bottled and purchased from a shop. It does not provide a genuine lemon flavor like a lemon that has been freshly squeezed.
• Vanilla Extract. Use a premium vanilla extract.
• Icing Sugar. Sugar that is used for confectionery is sometimes referred to as powdered sugar.

How To Make Ina Garten Lemon Yogurt Cake

• Prepare the oven to 180 degrees Celsius (356 degrees Fahrenheit). Prepare a pan for baking that is circular and 9 inches in diameter by lining it with parchment paper and setting it aside. NOTE: Alternatively, if you have a pan that isn’t likely to stick, you may sprinkle it with a very thin coating of flour and then generously oil it with melted butter. Your completed cake will have smooth sides as a result of this step.
• Put the sugar, eggs, lemon zest, and lemon juice into a large mixing basin and stir well.
• Make sure everything is properly mixed by beating it for 30 seconds at a low-to-medium pace with electric hand beaters. Using a spatula, if necessary, scrape down the edges of the container.
• To emulsify, add the olive oil in a slow, constant stream while the beater is running at a speed somewhere between low and medium. This should take around 30 seconds in total.
• After adding the yogurt and vanilla extract, whip the mixture for 15 seconds until it is well incorporated. If it’s necessary, scrape the sides clean.
• Add flour, baking powder, and salt. Do not overmix. Simply mix it until it is blended into a smooth mixture and there are no remaining lumps of flour. Beating it until it is integrated should take around 15 seconds. Remove any residue from the sides.
• Pour the batter into the baking pan that has been prepared. Making the surface more even.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is just beginning to turn a light golden color.
• After removing the cake from the oven, let it cool for ten minutes while it is still in the pan.
• Place the baked good on a cooling rack to finish cooling.
• Prepare the lemon icing while the cake is in the process of cooling.
• Mix the powdered sugar for the frosting and the lemon juice together in a small bowl. Stir with a spoon until the powdered sugar is melted and the mixture is well mixed.
• While the cake is still warm, use a pastry brush to spread the lemon icing all over the surface of the cake.
• If you like, you may sprinkle a thin layer of more icing sugar over the top using a sieve with a fine mesh.
• Serve, and have fun with it!

What Does Yogurt Do In A Cake?

The addition of yogurt to cake batter imparts both more moisture and fat. The finished product of the cake has a moist texture. A conventional cake doesn’t have the same tangy flavor as one made with yogurt, so you can tell the difference by tasting the finished product. The texture is light and airy while still being moist as a consequence of the baking powder being activated by the yogurt, which also contributes to the texture.

What To Serve With Lemon Yogurt Cake?

The Lemon Yogurt Cake is a delectable dish that can be eaten for breakfast, and you can enhance the flavors even further by pairing it with one of these sides:

• Milky Coffee
• Fruit Salad
• Iced Americano
• Fresh Orange Juice
• Green Tea
• Red Wine
• Fresh Cow Milk

How To Store Lemon Yogurt Cake?

• In The Fridge. Store your lemon yogurt cake in an airtight container, in the refrigerator for 2-3 days. This is a moist lemon yogurt cake and is best consumed the day you bake it and a couple of days after.
• In The Freezer. Freeze this lemon yogurt cake by allowing it to cool completely after baking. Do not add the dusting of icing sugar. Wrap it tightly in plastic wrap and then wrap it again in tin foil. Freeze it for up to 3 months. To defrost your lemon cake with yogurt, remove it from the freezer and place it in your refrigerator, wrapped up, for a full 24 hours to slowly thaw. 

My Personal Recipe Tips

• If you want the greatest results from your baking, you need to be sure that you measure your ingredients correctly. Check out this handy instruction that I’ve put together on how to measure the fundamental components.
• Before you begin creating your yogurt cake, check to see that both the yogurt and the eggs have reached room temperature. When making cakes, using cold ingredients can prevent the mixture from emulsifying and blending properly with the other components, which will lead to difficulties with the finished product.
• For the most delicious lemon yogurt cake, be sure you use plain-style Greek yogurt with fresh lemon zest and juice.
• Be careful to incorporate the oil into the batter in such a way that it forms an emulsion by gradually dripping it in while the beater is running.
• If you overmix the cake mixture, you will end up with a cake that has a dense and difficult texture after it has been baked.

Try More Recipes:

• Ina Garten Chocolate Lava Cake
• New York Crumb Cake Recipe Ina Garten

Ina Garten Lemon Yogurt Cake Recipe Nutrition Facts

Amount Per Serving

• Calories 160.4
• Total Fat 5.8g
• Saturated Fat 0.8g
• Cholesterol 1mg
• Sodium 246.9mg
• Potassium 74.1mg
• Total Carbohydrate 23.6g
• Dietary Fiber 0.6g
• Sugars 3.2g
• Protein 5.6g
• Vitamin A 0.1%
• Vitamin C 6.3%
• Calcium 8.3%
• Iron 5.5%