The Impromptu Lemon Cake

Lemon Cake Garnished with Almond Slices
Lemon Cake Garnished with Almond Slices

This past Saturday, the boyfriend and I played Mr. and Ms. Santa Claus. This is a last minute, quick recipe for an impromptu visit to New Jersey. I also brought gingermen and gingerwomen cookies as gifts for the kids from a bakery in Chelsea.

Lemon Cake

Recipe adapted from Ina Garten’s Barefoot Contessa at Home.

  • 1-1/2 c. flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 c. Greek yogurt
  • 1/2 and 1/4 c. sugar, separated
  • 3 large eggs
  • The zest and the juice of 2 lemons, separated
  • ½ tsp. vanilla extract
  • ½ c. olive oil
  • Optional: Garnish with almond slices


  1. Preheat oven to 350°F. Grease a loaf pan with butter or olive oil.
  2. Mix together the flour, baking powder, and salt
  3. Whisk yogurt, 1/2 cup of sugar, eggs, lemon zest and vanilla.
  4. Slowly whisk the lemon batter with the dry ingredients.
  5. Fold oil into the batter with a rubber spatula. Make sure all ingredients are mixed well.
  6. Pour batter into prepared pan. Top with almond slices as a garnish. Bake for 50 minutes or until done. Cake is ready when a fork/toothpick comes out clean. Remove from oven to cool in the pan for 10 minutes.
  7. Meanwhile, as the cake is baking, cook lemon juice and 1/4 cup of sugar over medium heat. Remove from the stove when the sugar is dissolved and the glaze is clear.
  8. Place a baking rack over a cookie sheet pan. Remove the cake from the loaf pan and place on the baking rack. Use a toothpick to punch a few holes on top of the cake. Pour lemon glaze on top of the cake.
  9. Let cool. Serve and enjoy.

2 thoughts on “The Impromptu Lemon Cake

  • January 24, 2011 at 12:28 pm

    Don’t you just love Ina?!!! Your pic is wonderful.


  • January 24, 2011 at 8:40 am

    Lemon cake looks delicious! I like the idea of adding Greek yogurt! Thanks for sharing!

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