Triple Lemon Yogurt Cake (Ina Garten)

This cake lives at the intersection of Garden Party lane and Badass Avenue.

A lemon cake, at its root, is a sweet cake to serve as 3 o’clock in the afternoon approaches. Many turn their noses up at lemon cake, instead opting for some molten-choco-peanut butter-fudgey-ooze thing*. Well, in my opinion, this cake could kick a little molten-fudgey ass.

First and foremost this bad boy has yogurt and lemon zest folded into its plush insides; and anyone who’s worth his weight in frosting knows that yogurt (and sometimes ricotta) puts the grr in great. Then, when the baking time is over, this cake calls for a bath of lemony syrup before it even thinks about glazing. (Although glazing does happen…eventually.)

Yup, once, twice, three times the lemon. Zest in the cake, sugar-y lemon goodness on top, and a lemon glaze to finish thing off with.

I believe the word you’re looking for is hardcore. Incredibly hardcore.

*Sometimes I’m one of those people. No worries.

Lemon Yogurt Cake by Ina Garten (Barefoot Contessa at Home)

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs (I used large)
• The zest of 2 lemons
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup conf. sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat the oven to 350 degrees 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 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 mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Posted in: Cakes, Desserts