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Ina Garten Lemon Yogurt Loaf Cake

Ina Garten Lemon Yogurt Loaf Cake
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This recipe is made by mixing eggs, sugar, yogurt, oil, and lemon zest into a smooth batter, folding in dry ingredients, then baking the mixture in a loaf tin until tender and golden. While the cake is still warm, a lemon syrup is brushed over the top so it soaks in slowly, adding moisture and flavor. Once cooled, a light lemon glaze is poured over the loaf for a clean, fresh finish.

Ingredients

For the Cake

  • Plain full-fat yogurt – 245 g (1 cup)

  • Caster sugar – 200 g (1 cup)

  • Large eggs – 3

  • Lemon zest – from 2 lemons

  • Vanilla extract – 1 teaspoon

  • Vegetable oil – 120 ml (½ cup)

  • All-purpose flour – 300 g (2½ cups)

  • Baking powder – 2 teaspoons

  • Salt – ½ teaspoon

For the Lemon Syrup

  • Fresh lemon juice – 80 ml (⅓ cup)

  • Caster sugar – 70 g (⅓ cup)

For the Glaze

  • Icing sugar – 120 g (1 cup)

  • Fresh lemon juice – 2–3 tablespoons

Instructions

  • Prepare the tin – Grease and line a loaf tin with baking paper. Preheat the oven to 175°C (350°F).

  • Mix wet ingredients – In a large bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth.

  • Combine dry ingredients – In a separate bowl, mix flour, baking powder, and salt.

  • Make the batter – Fold the dry ingredients into the wet mixture until just combined.

  • Bake the loaf – Pour batter into the tin and bake for 50–55 minutes until a skewer comes out clean.

  • Prepare lemon syrup – Heat lemon juice and sugar in a small pan until sugar dissolves.

  • Soak the cake – Brush warm syrup over the hot cake, allowing it to absorb fully.

  • Glaze and cool – Once cooled, drizzle the lemon glaze over the top and let it set.

Find it online: https://inagartendishes.com/ina-garten-lemon-yogurt-loaf-cake/