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Barefoot Contessa- At Home
Course Breakfast, quick and easy dessert, Snack
Cuisine American
Keyword bread, breakfast, brunch, dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


for cake:

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar
  • 3 extra large eggs
  • 2 teaspoons grated lemon zest 2 lemons
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil

for syrup:

  • 1/3 cup freshly squeezed lemon juice for syrup
  • 1/3 cup sugar
  • for glaze:
  • 1 cup confectioners sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees
  2. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. Line bottom with parchment paper. Grease and lightly flour the pan.
  3. Sift together flour, baking powder and salt into one bowl. In another bowl, whisk the yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold in the oil, making sure all ingredients are incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a pick inserted comes out clean.
  4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow to cool in pan for about 10 minutes. Carefully turn cake out onto rack that is place on top of a baking sheet, to catch excess syrup and icing. Place cake right side up, and pour syrup over cake, allowing the syrup to soak into the cake. Combine the glaze ingredients, and pour over cake after cooled a bit more.

Recipe Notes

-Serve with fresh berries and cream, if desired.

-You could also bake this in a 9 inch springform pan.

-*If you are making this ahead, prepare to the pouring syrup over the cake stage. Cool, then place the cake in a Ziplock in the refrigerator. On the day you are serving, Make the glaze, pour over and serve.