This week for my Cooking with Ina series I am making Ina Garten Lemon Yogurt Cake. If you love lemon this is a must make.
I am also sharing how I made a gluten free version of Ina Garten’s Lemon Yogurt Cake.
The recipe for Ina Garten Lemon Yogurt Cake calls this a cake. I think it is more like a quick bread. Yes, it is dessert like, but you make it in a loaf pan and slice it, so I think of it as more of a lemon bread.
What I Changed
To make this recipe gluten free I used Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. It worked great. It was so good that no one could tell that it was gluten free. The acidic nature of the lemon juice helps the texture of this. Lemon and gluten free pair perfectly together.
Ina’s recipe calls for lemon zest. I don’t love lemon zest in desserts because I don’t love the texture, so I left it out. It was still delicious and still had a very strong lemon flavor.
I also used bottled lemon juice. Ina would not approve, but I really wanted to make this lemon yogurt cake and I did not have any lemons. I live twenty mintues from the grocery store, so I didn’t want to make a special trip just for lemons. I had bottle lemon juice so I used that and it worked fine. The lemon flavor was still strong.
Ina has you remove the loaf from the pan before pouring the lemon sugar mixture over the bread. I changed that up and left the loaf in the pan while pouring it over the bread. This is how I do it with other recipes, so I did it with this one as well. If you remove the loaf from the pan and pour the lemon mixture over it you are going to lose a lot of the lemon mixture. If the loaf is in the pan still, the loaf will soak up the lemon mixture. Since this worked so well, that is how I wrote the recipe.
The recipe has you line the bottom of the pan with parchment paper. I made more of a sling with the parchment paper and ran it up the long sides of the pan. This made removing the loaf very easy.
I am loving this Cooking with Ina Garten series. I hope that you are too.
Now for the recipe.
Ingredients
- all purpose flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend for gf version
- baking powder
- salt
- plain whole milk yogurt
- sugar
- eggs
- lemon zest
- vanilla extract
- oil
- lemon juice
- powdered sugar
- lemon juice
Ina Garten Lemon Yogurt Cake
If you love lemon Ina Garten Lemon Yougrt Cake is a must make.
Ingredients
- 1 1/2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend for gf version
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1 1/3 cups sugar, divided into 1 cup and 1/3 cup
- 3 eggs
- 2 teaspoons grated lemon zest, about 2 lemons
- 1/2 teaspoon vanilla
- 1/2 cup oil
- 1/3 cup freshly squeeze lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350 degrees.
- Grease a 8 1/2 x 4x 2 1/2 inch loaf pan. Line the bottom of the pan with parchment paper to make removal easier.
- In a bowl whisk together flour, baking powder, and salt. Set aside.
- In another bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
- Slowly whisk dry ingredients into wet ingredients.
- Fold the oil into the batter until completly mixed in. This is a little different than most recipes, but yes you add the oil last.
- Pour the batter into prepared loaf pan.
- Bake for 50 minutes or until toothpick inserted into the center comes out clean.
- While bread is cooking combine remaining 1/3 cup sugar and 1/3 cup lemon juice in a pan. Cook on medicum low until the sugar is dissovled and the mixture is clear. Set aside.
- When the cake is done, cool in pan for 10 minutes.
- After cooling 10 minues slowly pour the glaze over the bread. You may to have to do a little, let it soak in, add more, let soak in, etc.
- Let cool another 10-15 minutes.
- Remove loaf from pan to finish cooling on cooling rack to completly cool.
- In a bowl whisk together powdered sugar and remoanign lemon juice. Which until smooth.
- Drizzle glaze over cooled bread.
- Slice and serve.
Notes
The gluten free version of this recipe was tested with Bob's Red Mill 1 to 1 gluten free blend.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 59mgSodium: 240mgCarbohydrates: 45gFiber: 1gSugar: 19gProtein: 6g
Nutritional values are approximate and aren't always accurate.
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