All the recipes have been tried many times and perfected before I post. Thanks for the ideas for adding blueberries and such. When cool, combine the confectioners' sugar and lemon juice in a small bowl and pour over the cake. I think the problem is that I like to be a little fast and loose in the kitchen but baking is all about science and the following of directions. Get full Lemon Yogurt Cake (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Line the bottom with parchment paper. PREP TIME: 20 minutes COOK TIME: 45-50 minutes YIELD: 1 Loaf. baking powder ½ tsp. Make sure that lemon zest is cut into small pieces. Fold in the vegetable oil, stirring until it's completely combined. Carefully place on a baking rack over a sheet pan. Use ingredients as instructed. We're here to share some of our favorite recipes and DIY tips. Cook granulated sugar and lemon juice in a small saucepan over low heat until sugar dissolves. Otherwise it ends up swimming in sugary syrup. Enjoy . Ina Garten, aka The Barefoot Contessa of Food Network, is here to share her youtube video tutorial for her 5 star Lemon Yogurt Cake. Your email address will not be published. Ina Garten’s Lemon-Yogurt cake is my favorite citrus cake, bar none. , It definitely is if you stick to Ina’s original recipe =D. 23 %. You can also use a 8 inch round pan. 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. If you do not have a sweet tooth and do not wanna make the cake too sweet, avoid the glaze. A missed calculation on the ingredients can significantly affect the baking process, and the same goes for the baking equipment used. Pour the batter into the loaf pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 50 minutes. Set aside. Insert it at the center of the cake, and when it comes out clean, then the cake is done. Weight Watchers Points: 9 / PointsPlus: 11, Filed Under: Desserts & Sweets, Recipes Tagged With: Make Ahead, Vegetarian, I think Mags is being a little hard on herself. In a large bowl, whisk together the eggs, yogurt, 1 c sugar, lemon zest and vanilla. I hope we try this one again soon, but a little un-healthier version. Slowly whisk the dry ingredients into the wet ingredients. Poke holes in the cake using a toothpick and then pour the lemon syrup over the cake. Stir until sugar dissolves and the syrup is transparent. Keep in mind that you need to choose your baking equipment wisely. Don’t try to use two small paper loaf pans instead of the one large metal loaf pan. If you don’t have the exact pan, choose a pan of another shape with the same volume. this fantastic lemon cake recipe from Ina Garten,, Thai Mango Salad with Spicy Peanut Dressing, Caprese Chicken with Reduced Balsamic Drizzle, Jerk Chicken Bowl with Mango Avocado Salsa, Stress-Free Crab Cakes with Roasted Red Pepper Remoulade. She steps you through the … Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Stir until sugar dissolves and the syrup is transparent. Makes 1 Loaf 1 ½ Cups all-purpose flour 2 tsp. But you can also try using the paper towel to evenly spread the shortening or butter all over the inside of the cake tin. You will need a little magic with frosting the cake to add a lovely look . WHAT TO GRAB: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup low-fat or non-fat plain yogurt (I like Stonyfield Farm) 1 1/3 cups sugar, divided 3 eggs Pour over the top of cakes and allow the glaze to dry.