I am an extremely loyal and devoted lemon lover. I have been since I was a child and the love continues to this day.

Although I am not traditionally a baker, on one cold Sunday afternoon, I decided to give it a try.. It was just that kind of day.

I came across this lemon cake recipe courtesy of Ina Garten. She never lets me down. I own all of her cookbooks and have read every one of them. Her cookbooks are always dependable and are a great resource for recipes, party ideas and so much more.

This recipe caught my eye (lemon!!!). It looked deliciously moist and fluffy. It was perfect after a meal; it was light and heavenly with just the right combination of  lemon and sweet flavoring. 

It is beautiful when  garnished with the lemon glaze. It is a perfect dessert if you need something to bring to a party or dinner. Simple, easy and scrumptious.

Ingredients for Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided into 1 cup, and 1/3 cup set aside
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioner’s sugar
2 tbsp. freshly squeezed lemon juice

Preheat oven to 350.

Grease an 8 1/2 by 4 1/4 loaf pan. Flour the pan and place parchment paper on the bottom.

Sift together the flour, baking powder, and salt into a bowl.

In another bowl, whisk together the yogurt, 1 cup of sugar, eggs lemon zest and vanilla.

lemon cake liquids plus zest

Slowly whisk together the dry ingredients into the wet ingredients.

lemon cale mix liquids and dry ingredients

With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.

lemon cake add oil

Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

lemon cake before baking in pan

Meanwhile, cook the 1/3 cup of lemon juice and remaining 1/3 cup of sugar in a small saucepan over medium-low heat until sugar dissolves and the mixture becomes clear. (This is before it becomes clear!)

lemon cake sugar and lemon

Set aside.

For the glaze:

Combine the confectioner’s sugar and lemon juice.

When the cake is done, allow it to cool for 10 minutes.

After 10 minutes, and it is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

lemon cake after baking in pan

Let it cool.

Take cake out of pan.

Drizzle the lemon glaze over the cake.

It’s that simple!