Lemon Loaf Cake
Updated April 28, 2011
I finally made Barefoot Contessa’s Lemon Yogurt Cake. It has been on my to do list for quite some time now. The results were fabulous! I didn’t have any yogurt so I cheated and used sour cream. I am guessing it did about the same thing because the cake was super moist and super delicious! I love that it got a good drenching of lemon syrup AND lemon glaze! It was pucker up, lemon good!
I can’t wait to try this cake with other citrus fruits. I may even throw in blueberries or raspberries too! There are lots of options for this cake, but it was excellent as is!
Fresh from the Oven!
Getting drenched with the lemon syrup! 
Time for a lemon glaze bath!
A slice of heaven!
Lemon Loaf Cake
Adapted From Barefoot Contessa
Ingredients
1 ½ C. all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 C. plain whole-milk yogurt (I used sour cream)
1 ⅓ C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
½ tsp. pure vanilla extract
½ C. vegetable oil ( I used canola oil)
⅓ C. freshly squeezed lemon juice
Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 ½ by 4 ¼ by 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 1 bowl. 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 rubber 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 ⅓ C. lemon juice and remaining ⅓ C. 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 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. Slice and serve!
I was lucky enough to taste this scrumptious cake — it is a keeper!
Maria out did herself, as usual.
I have seen that and been wanting to try it! It looks absolutely heavenly!
I adore lemon cake. I usually use Tana Ramseys recipe (Gordon Ramsey’s Wife) but I will try this one next time
That looks so beautiful with the glaze! Lemon cake is one of my favorites. My husband’s grandma makes it best, but I’m thinking this recipe could challenge that!
I have been wanting to try this cake for awhile too. Yours looks delicious.
This looks great, it has been on my list to try for awhile too. I love Ina Garten!
As you know i am a big fan of this cake!
What a perfect looking loaf. Oh,and I could eat 2 plates of your ravioli!
That looks great! I love watching barefoot contessa!
Thanks for the sweet comment on Prudy’s blog! Your lemon loaf looks lovely!
Tis one is also on my to do list. Yours looks great!
That lemon glaze looks soooo good!
Wow that cake looks moist and delicious! I love lemon cake, it just goes with anything 🙂 Awesome job.
I’ve been eyeing lemon loaf cakes all summer and I’ve just got to break down and make one. I’m dying for one with berries on the side.
Beautiful. I love lemon cake. I haven’t found the perfect recipe yet though. I must try this one. I don’t have any of the BC cookbooks, but my sister-in-law is obsessed with her (she was obsessed even before she was on FN). I’ll have to borrow from her library.
That looks fabulous!
Every time I read your blog I get hungry. 🙂 Ps – the pics of your house are so cute!!
Isn’t that the best recipe? I’ve made this so many times; I never tire of lemon loaf. Love that glaze.
This is one of the best little cakes EVER! It looks great!
That looks so good and so moist. great job. Thanks for stopping by.
The lemon loaf looks amazing! I’ve never used a syrup after taking a cake out of the oven while it is still warm.. how does it change the texture? I’m sure it adds a lot of moisture, but does it change the crumb?
Oh this looks good! I’m going to have to add it to my list..
Your blog is looking great! I’m glad you’re having fun. I’m adding a link to you on my blog.
That lemon cake looks so good with the lemon glaze dripping all over!
This looks scrumptious. I can almost imagine the delightful lemony aroma just from looking at the pic.
Steph- the cake is very moist. We loved the texture.
Kalyn- thanks for putting us on your blog!
Thanks everyone for the comments.
Mmmm, that looks so yummy! and the drizzle makes it perfect. Nice work!
That cake looks delish! You did a great job with great pictures too.
wow… looks so moist and delicious… 🙂
Oh yum, mouth watering delicious! I love Ina’s food, you can’t go wrong! Might have to try this one!
Oh my! This looks absolutely perfect!!! So golden and delicious! I want a slice!!!
Looks delicious. I love lemon cakes. I will have to try this one. Thanks!
I am crazy about anything with lemon it it and your cake looks amazing. I’ve been getting caught up on your blog…you make the spinach ravioli look so easy and delicious and the pictures of your new home are gorgeous!
Hi… i do appreciate you dropping by… and hope you don’t mind… but i love to hear about what you have to say… you’re now also tagged… 🙂
Snap – I made a lemon loaf cake last night!! Haven’t tried it yet – what self-restraint!
I can never have enough of lemon cake and look at that glaze!! I may have to make this very soon!
oh lemon syrup, how i adore you.
oh lemon glaze, i adore you even more. what a stellar cake! 🙂
Fabulous cake it would not last long in my house.
My aunt says that Ina stole her recipe 🙂 which I find funny since they have never met and I can’t tell her that I love both versions equally!!
Looks delicious!!
Maria this is one gorgeous Lemon Loaf Cake. I must try this soon!
Maria
x
Just making sure, is it really 2 tsp of baking powder? Thanks!
Why do you divide the sugar in your lemon cake? How do you divide the sugar? It says you sue sour cream can we use fat free sour cream?
You have this recipe under mini bundt cakes. Yet if it is cooked the same about of time as the cake they will be burnt.
Where are the instructs for mini bundt cakes?
Thank you , Toni Stokes
This is the best lemon loaf I have ever had! I did use sour cream. It has the texture of pound cake and that makes it even better. Great recipe!
Glad you enjoyed the recipe!
I wish you could have posted a picture of the bundt pans you used. I saw bundt pans in many sizes and wonder if you used the teeny tiny ones? Also, you didn’t say how long to cook them for, 10 minutes?
The recipe did not rise very much. Usually when I bake in my loaf pan I get a nice rise in the pan. This cake turned out flat. I hope it tastes good!
I don’t mean to be rude, but you need to revise your recipe. You list 1/3 cup of lemon juice with cake ingredients and never show when you add to cake batter. Also, for glaze you refer to 2 different measurements…. Is it 1/3 cup of lemon juice or 2tbsps.? Extremely confused!! I’m gonna go with 2 tablespoons on glaze and I put 1/3 cup of lemon juice in cake batter