17 Reviews of Barefoot Contessa's Lemon Yogurt Cake

From: healthycook26

On Feb 7, 2008

I love this recipe, but I make a lowfat version. I use nonfat yogurt and substitute 1/4c applesauce for some of the oil. It is so good!

From: concretegirl

On Jan 14, 2008

This is AWESOME lemon cake! 10 stars! Ina Garten's recipes are always great, I haven't been disappointed yet. One note, don't be too quick to try the cake after soaking in sauce, it was overwhelming with sour lemon. I thought I had done something wrong. The only thing I did wrong was not give it a little time to fully absorb. It was easy, wonderful and I wouldn't change a thing. Thank you for posting Raquel!

From: unmistakable1

On Jan 19, 2008

This cake is so moist and flavorful that I will definitely be making it again. I baked this in a 9x5x2 pan for about 45 minutes. I didn't have any fresh lemon juice or zest on-hand, so I just sub'd lemon extract for the vanilla, omitted the zest, and used ReaLemon for the lemon juice. I also only had medium eggs in the fridge, so I just used 4 of those, and everything still turned out wonderfully! Thanks for sharing, Raquel!

From: Luv4food

On Jan 11, 2008

This cake is sooooo good. Its the middle of winter, and I wanted a taste of summer. My kids went nuts for this very moist zesty cake. It was even better the next day. I added 1 tbsp meringue powder to the glaze which thickened it up, and gave a nice glaze. Thanks for sharing this.

From: U-Food

On Sep 21, 2008

Awesome cake! It was gone before it could cool off. Thanks for the recipe!

From: ~DiZzY~

On Jul 21, 2008

Really wonderful cake! A bit too tart, but still very, very tasty. Consistency was perfect even though I only used one egg (added a couple extra tablespoons of yogurt to make up for it). I would like to make an orange version of it next time for my fiance's co-workers. If you really love lemon cake, this is for you.

From: Chef #458927

On Mar 19, 2008

yummy and extremely moist! I did not add the glaze. my came out almost custard-moist. It could be cause I have HUGE eggs from the farmers market that are almost 1/2 yolk - i don't know. good either way. I used 1/2 the sugar and it is yummy and a little bit tart (just the way I like it)

From: charlie #5

On Mar 7, 2008

My husband and I thought this was delicious. The kids...well...they're kids. This is definitely a great cake. Think it might be fun to try other flavors; maybe orange. Will be making this again. Thanks.

From: Hanka

On Nov 2, 2007

You are right it is wonderful recipe. The cake is so moist and the glaze on the top is super. Next time I have to make double. We shared one between 4 people with coffee and we could eat more!!! I love Ina Garten recipes.

From: ZephandJubi'sMom

On Mar 31, 2008

This cake is so good that even though I set aside the 2 T of lemon juice for the glaze, we ate it all before I had the chance to make it! Heck, we ate half the cake before it was even cool. The only changes I made were whole wheat flour, vanilla yogurt, a combination of xylitol and succanat instead of sugar, and I baked it in our solar oven, so it took about an hour. I will be making this many, many more times!