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Ina Garten's Lemon Loaf Cake

Friday, March 22, 2019 Edit
A delicious, tangy, easy lemon loaf cake. Be careful not to overbake!

Ina Garten's Lemon Loaf Cake

Ingredients
Cake Ingredients:
  1. 1 1/2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoons kosher salt
  4. 1 cup plain whole-milk yogurt or sour cream
  5. 1 1/3 cups sugar, divided
  6. 3 eggs
  7. 2 teaspoons grated lemon zest or 2 teaspoons lemon extract
  8. 1/2 teaspoons pure vanilla extract
  9. 1/2 cup vegetable oil
  10. 1/3 cup freshly squeezed lemon juice

Glaze Ingredients:
  1. 1 cup powdered sugar
  2. 2 tablespoons freshly squeezed lemon juice

Instructions
  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Line the bottom with parchment paper and butter and flour the entire pan.
  • Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.
  • While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.