Why This Blog?


Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Saturday, February 2, 2013

Lemon Yogurt Cake

I really enjoy watching Ina Garten on the Food Network.  She has a lovely calm way about her and her food always looks so delicious. I own one of her cookbooks, The Barefoot Contessa at Home.  It has beautiful photos for every recipe, which is something I appreciate.

The other day I decided to try her Lemon Yogurt Cake, and  I was not disappointed.  It boasts a strong lemon flavor and a soft, moist texture with a sweet/tart icing on top.

Her recipe calls for plain whole-milk yogurt, which I didn't have, so I used lemon yogurt instead. She also calls for a sugar and lemon juice syrup that you pour over the top of the cake when it comes out of the oven. The idea is that it will soak into the cake, adding to the flavor and  texture.  Next time I make this, I will skip that step. The syrup didn't soak very far into the cake (I suppose I could have poked holes with a toothpick) and the extra work (and calories) hardly seem worth it.  The glaze is enough!

Lemon Yogurt Cake

1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt (I used lemon yogurt)
1 cup sugar
3 large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable or canola oil

Lemon Glaze:

1 cup powdered sugar
2 TB lemon juice 

Preheat oven to 350-F.  Grease and flour (or use PAM spray for baking) a 8-1/2 x 4-1/4 x 2-1/2" loaf pan. 

In a small bowl, whisk together the flour, baking powder and salt.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla.  Slowly whisk the dry ingredients into the wet ingredients. Fold the oil into the batter until fully incorporated.  

Pour the batter into the pan and bake for ~50 minutes, or until toothpick inserted into the center comes out clean.  

Cool in pan for 10 minutes then turn out onto cooling rack.  Glaze when completely cool.

Recipe adapted from The Barefoot Contessa at Home.

Happy Baking!




  1. I love Ina's recipes! They rarely disappoint. I've made this cake and it is lovely - with or without the lemon syrup. Your cake looks beautiful!

  2. OOoo, this looks delish.
    Anything that involves Lemon, I LOVE.
    And I adore the Contessa. She is one of my faves. Xx

    1. :-) Isn't she great? What a nice life she has too....

  3. I'm loving citrus this time of year - so refreshing! This cake sounds delicious. If I make it into cupcakes, can I pretend that they're healthy breakfast food?

  4. Michael Ann, you and I have similar tastes--my favorite flavors are peanut butter and lemon (though not together). So, I made this lemon cake today for my little Super Bowl party, and it was a hit. OMG, we couldn't stop eating it!

    1. You did? How awesome! I'm so glad you guys liked it!

  5. Hi Micheal Ann,

    I remember baking this recipe before and the cake is indeed very moist and wonderful!

    Nice to know you via blogging. Like you, I'm a sweet tooth mum too and loves baking at home. Hope to learn lots of baking tips from you. I'm now your latest follower :D


  6. Looking pretty good, I love lemon, I made a lemon bread a while back from Pinterest and it had a glaze over the top also. Andi

    1. I have a recipe for Lemon Pecan Load that is my absolute favorite. Tastes like a sour cream pound cake :-)

  7. Hello friend Happy Valentines's Day I posted your Perfect Sugar Cookies to celebrate the little day. come take a peek if you can. Thanks for another recipe Andi


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