Ina Garten’s Lemon Yogurt Cake Recipe

Imagine this: you have had a hearty lunch and you want something to replace the aftertaste in your mouth with a good dessert. Luckily, you’re in the right place. For today, we are going to show you a creamy and tangy lemon yogurt cake. Ina Garten’s lemon yogurt cake recipe is very popular and absolutely delicious. Do you want to know what else you can make with yogurt? Check out our Greek Yogurt Honey Cupcakes recipe.

In this recipe, we’ll guide you through the process of making this refreshing yogurt cake recipe inspired by Ina Garten. It’s easy and hassle-free, all you have to do is follow these steps. It is beautifully light and fluffy, with just a hint of tang from the lemon zest. A perfect summer treat, you will enjoy waking up to a refreshing zesty pound cake with a cup of joe in the mornings.

Serve this with tea or coffee and you’re good to go. It will absolutely leave you satisfied. Ina Garten’s Lemon Yogurt Cake Recipe will also be a great hit in parties and picnics. If you want to try your hands on another lemon-flavored dessert, we recommend our Lemon Cheesecake with Strawberry Glaze recipe.

Ina Garten’s Lemon Yogurt Cake Recipe

How To Make Ina Garten's Lemon Yogurt Cake

Have the chance to recreate the light and tangy cake perfect for tea and summer from the barefoot contessa of Food Network herself, Ina Garten!

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup sugar, divided
  • ¼ cup apple cider vinegar
  • ½ tsp vanilla extract
  • 2 tsp lemon zest
  • 2 eggs, extra large
  • 1 cup yogurt, whole milk
  • confectioner's sugar, For garnish
  • 1 pc strawberry, for garnish


  1. Line a non-stick cake pan with baking paper and set aside.
  2. In a medium-sized bowl, sift together flour, baking powder, and salt. Mix thoroughly.
  3. Get another bowl and whisk together sugar, apple cider vinegar, vanilla extract, lemon zest, yogurt, and eggs. Make sure that ingredients are mixed thoroughly.
  4. Combine the wet ingredients with the dry ingredients.
  5. Pour the mixture into the cake pan.
  6. Bake the batter for 30 minutes at 350 degrees F.
  7. Let the cake cool slightly before removing from pan and slicing. Garnish with confectioner's sugar and a strawberry on top and serve!


  • Sugar: 27g
  • :
  • Calcium: 114mg
  • Calories: 220kcal
  • Carbohydrates: 45g
  • Cholesterol: 45mg
  • Fat: 2g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 93mg
  • Protein: 5g
  • Saturated Fat: 1g
  • Sodium: 298mg
  • Vitamin A: 90IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Frequently Asked Questions

The glaze won’t set. What am I doing wrong?

If your glaze appears to seep into the cake instead of setting as it should, it is possible that your cake is still too hot. It is important to allow your cake to cool completely after taken out of the oven. Once cooled entirely, you can pour the glaze over the cake and have it set as intended.

Why is my lemon cake dry?

A cake tasting dry can mean that there is too much flour. What you can do to help make your next cake better without adding too much liquid is to add a little bit of oil into the batter – about ¼ cup. The oil or fat will help keep moisture inside our cake! 

Cake Recipes


The perfect tea-time snack for someone who isn't a fan of desserts that are too sweet. We love how the lemon cuts the sweetness, creating just the right balance between sweet and sour.
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