Friday, May 14, 2010

Yogurt in Cake? You Bet!

Janet here: I have been a pound cake fan since I was a child. While I can pass by another cake for a week without being tempted, pound cake and all its buttery goodness is something else entirely. So I was intrigued to check out the pound cakes made by the Barefoot Contessa. She offers at least two versions, and I've made them both so I can say with authority that if you are looking for a pound cake with a difference, you need look no further than this lemon yogurt cake from the Barefoot Contessa's At Home. It is unbelievably moist and just the right bit of tangy with the addition of lots of fresh lemon. I have served this a number of times and gotten oohs and aahs every single time, which is pretty satisfying as you can imagine. Enjoy!

Lemon Yogurt Cake

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

for the glaze

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Heat oven to 350 degrees. Grease an 8 1/2 X 4 1/4 X 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 one bowl. (For the record, I have never sifted a thing in my life and all my food turns out just fine.) 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 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 it 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.

Rachel here: I, like my mother, love pound cake, particularly when lemon is involved (John will tell you that I always love food when lemon is involved). This is definitely a recipe I'm going to have to whip up sometime soon. I just wanted to chime in here to bid adieu to Cake Week. What a delicious fixation we've gotten to entertain! We hope you've enjoyed the sugary indulgence as much as we have.


  1. Janet, the list of ingredients left out sugar. This is the second time I made this recipe, but did not notice the sugar omission. I did add the cup of sugar and the loaf was great. My husband loved it so much he made me promise to make him another today, when I came back to your blog I noticed the missing sugar.

  2. Audrey: A big ooops. It's 1 1/3 cups sugar divided. ! cup for when you're mixing the cake and 1/3 cup for mixing with the lemon juice to make the drizzle. I will amend...So glad you like this and that it worked anyway. Your intuition to use 1 cup was basically right on the money!