Monthly Archive April 2019


Lemon Yogurt Anything Cake

Lemon Yogurt Anything Cake


  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup plus 1 tablespoon sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice


lemon yogurt cake


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup sugar
  • 1 cup plain, non-fat Greek yogurt
  • 1 whole large egg
  • 3 large egg whites
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup applesauce
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • Zest from 2 lemons
  • 1 cup confectioners’ sugar
  • 2 tbsp freshly squeezed lemon juice


  1. Preheat the oven to 350° F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In another bowl, mix together the yogurt, sugar, eggs, lemon zest, almond extract and vanilla.
  4. Add the wet ingredients into the dry ingredients and slowly whisk together.
  5. Fold the applesauce into the batter.
  6. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes.
  8. For the glaze, combine the confectioners’ sugar and lemon juice. If the glaze is appears too thick, continue adding lemon juice until it’s runny enough to pour.
  9. Carefully remove the cake from the pan and place it on a baking rack over a baking sheet or wax paper.
  10. While the cake is still slightly warm pour the glaze over, allowing it to drip down the sides.
  11. Cut into 8 equally sized slices and serve immediately.

Lemon Yogurt Cake (inspired by Ina Garten)

Makes 1 loaf (or 12 mini bundt cakes or muffins)
Oven 350 degrees F

Cake:1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1 cup plain whole-milk yogurt1 cup sugar3 extra large eggs, room temperature (do not crack eggs until ready to use)2 teaspoons grated lemon zest (2 lemons)1/2 teaspoon pure vanilla extract1/2 cup vegetable oil
Lemon “Sauce”:1/3 cup sugar1/3 cup freshly squeezed lemon juice (see Cook’s note)

Glaze:1 cup confectioners’ sugar2 Tablespoons freshly squeezed lemon juice (use less if you’d like a thicker glaze)



I suspect that the universal adoration of Ina Garten, the Barefoot Contessa, has something to do with her gift for making  us all feel like everything is going to be OK. These are the lessons of reading her cookbooks and watching her show: if you roast a chicken for your husband every Friday, the weekend will contain joy.  If you have lemon cake waiting in your freezer, you can handle unexpected guests and unexpected things. The Barefoot Contessa calms me.

And I now have a freezer full of lemon-yogurt cake, so bring it on, world


Lemon Yoghurt Cake

Open upTime cookAmount Serving Time
25 minutes1 hours1 hours 25 minutes

Ingridients of Lemon Yoghurt Cake:

  • 1 cup butter
  • 1 1/2 cups powdered sugar
  • 4 eggs , yolks and white separated
  • 2 teaspoons grated fresh lemon rind
  • 6 tablespoons lemon juice
  • 1 cup yoghurt
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup icing sugar
  • 2 tablespoons lemon juice
  • 3 -4 tablespoons yoghurt