Lemon Loaf Cake

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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


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

1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice


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!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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?

  2. 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

  3. 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!

  4. 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?

  5. 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!

  6. 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

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