Ina Garten’s Lemon Yogurt Cake

Tips and warnings for making this sweet, lemony cake that uses yogurt in place of butter. A great make-ahead dessert for Summer.

nonstick spray
1-1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
3 extra-large eggs
1 c plain whole-milk yogurt
1-1/3 c sugar, divided
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 c vegetable oil
1/3 c freshly squeezed lemon juice

Glaze:
1 c confectioners’ sugar
2 tbs freshly squeezed lemon juice

View the full recipe at Home Sweet Jones →