Zesty Lemon Yogurt Loaf Cake
Delve into the refreshing delight of our Zesty Lemon Yogurt Loaf Cake, a perfect blend of moistness and tangy flavor. Inspired by culinary expert Ina Garten, this delightful cake brings the bright zest of fresh lemons right into your kitchen. With its buttery texture reminiscent of a pound cake yet incredibly light due to the yogurt, this cake serves as a wonderful addition to your breakfast table or afternoon tea. The subtle sweetness is beautifully balanced with a luscious lemon syrup, ensuring every slice is bursting with citrus goodness. It's not only visually stunning but also incredibly satisfying, making it a must-try for lemon lovers! Serve it with fresh berries or a dollop of whipped cream for an extra treat.
8
Servings
250
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
2 teaspoons
kosher salt
1/2 teaspoon
plain yogurt
1 cup
granulated sugar
1 1/3 cups (divided)
extra-large eggs
3
lemon zest
2 teaspoons (grated (from 2 lemons))
pure vanilla extract
1/2 teaspoon
vegetable oil
1/2 cup
fresh lemon juice
1/3 cup
confectioners' sugar
1 cup
fresh lemon juice (for glaze)
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan by greasing it, lining the bottom with parchment paper, and then greasing and dusting the pan with flour.
3
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and kosher salt, then set aside.
4
In a separate large bowl, whisk together the plain yogurt, 1 cup of sugar, extra-large eggs, grated lemon zest, and pure vanilla extract until fully combined.
5
Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined.
6
Using a rubber spatula, gently fold in the vegetable oil, ensuring the batter is smooth and fully incorporated.
7
Pour the prepared batter into the greased loaf pan, smoothing the top evenly with the spatula.
8
Bake in the preheated oven for about 50 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
9
While the cake bakes, prepare the lemon syrup by combining the remaining 1/3 cup of fresh lemon juice and the remaining 1/3 cup of sugar in a small saucepan. Heat over medium-low until the sugar has fully dissolved and the mixture is clear. Remove from heat and set aside.
10
Once the cake is finished baking, allow it to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place it on a wire rack over a sheet pan.
11
While the cake is still warm, pour the lemon-sugar syrup over the top, allowing it to soak into the loaf.
12
To prepare the glaze, mix the confectioners' sugar with 2 tablespoons of fresh lemon juice until smooth. Once the cake has cooled completely, drizzle the glaze over the top for a sweet finishing touch.
Nutrition Information
8.75
Fat
40
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Zesty Lemon Yogurt Loaf Cake?
It is a moist and tangy citrus cake that combines a buttery pound cake texture with the lightness of yogurt, finished with a lemon syrup and glaze.
Who inspired this specific lemon yogurt cake recipe?
This recipe is inspired by the well-known culinary expert Ina Garten.
How many servings does this recipe yield?
The recipe makes approximately 8 servings.
What is the calorie count per serving of the cake?
Each serving contains approximately 250 calories.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking.
What size loaf pan is required for this recipe?
You should use an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
How should I prepare the loaf pan for baking?
Grease the pan, line the bottom with parchment paper, and then grease and dust the pan with flour.
What dry ingredients need to be sifted together?
Sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt.
What type of yogurt is used in the cake batter?
The recipe calls for 1 cup of plain yogurt.
How many eggs are needed for the batter?
You will need 3 extra-large eggs for this recipe.
How much lemon zest should be added to the mixture?
Use 2 teaspoons of grated lemon zest, which typically comes from about 2 lemons.
Does the recipe require vanilla extract?
Yes, it requires 1/2 teaspoon of pure vanilla extract.
How is the vegetable oil incorporated into the batter?
The vegetable oil should be gently folded into the mixture using a rubber spatula until the batter is smooth.
What is the approximate baking time for the loaf?
The cake takes about 50 minutes to bake in the preheated oven.
How can I tell if the cake is finished baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean.
How do you make the lemon syrup?
Combine 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan over medium-low heat until the sugar dissolves.
When should the lemon syrup be applied to the cake?
Pour the syrup over the cake while it is still warm, after it has cooled in the pan for 10 minutes and been moved to a wire rack.
What are the ingredients for the final glaze?
The glaze is made from 1 cup of confectioners' sugar mixed with 2 tablespoons of fresh lemon juice.
When is the glaze drizzled over the cake?
Drizzle the glaze over the cake only after it has cooled completely.
Is this cake suitable for breakfast?
Yes, its refreshing flavor and light texture make it a wonderful addition to a breakfast table.
What serving suggestions are recommended for this cake?
It is delicious served with fresh berries or a dollop of whipped cream.
What is the fat content per serving?
There are approximately 8.75 grams of fat per serving.
How many carbohydrates are in one slice?
There are 40 grams of carbohydrates in each serving.
How much protein does a serving provide?
Each serving provides 2.5 grams of protein.
How much total sugar is used in the entire recipe?
The recipe uses 1 1/3 cups of granulated sugar plus 1 cup of confectioners' sugar.
Why is yogurt used instead of just butter?
Yogurt helps keep the cake incredibly light while maintaining a moist texture.
Should the flour be prepared in any specific way?
Yes, the all-purpose flour should be sifted before being mixed with other dry ingredients.
How much lemon juice is needed for the syrup?
You will need 1/3 cup of fresh lemon juice for the syrup.
What type of salt is recommended?
The recipe specifies using 1/2 teaspoon of kosher salt.
How much vegetable oil is used in the batter?
The recipe requires 1/2 cup of vegetable oil.