What's in the Oven? Ina Loves Lemons & So Do I!

Better late than never, huh? I apologize for being late with this week's "What's in the oven?" post. I've been busy getting ready for the Teapot Days Arts/Crafts Fair coming up this Saturday. My friend, Susan and I will be there as "Pet Pit Stop". We'll have a wonderful selection of homemade dog treats, Fido Fashion bandanas, cat trees, one-of-a-kind treat jars and more! We'll also be donating a portion of our sales to the Humane Society. If you'd like more information about Pet Pit Stop, any of our items or Teapot Days, please see our event listing on Facebook. You can also contact me or Susan at petpitstopcafe@yahoo.com. Thanks!

Well, it's no secret how much Ina Garten loves lemons. She uses them quite often in her cooking and baking. I especially love the lemon-y vinaigrettes she creates. They're excellent on fresh salad greens. Susan, her son, Joseph, and fiance, Harry love lemons almost as much as Ina does. Whenever I make something lemon-y, I usually can find at least three willing participants to give my kitchen creations a try. Ina's moist lemon yogurt cake does not disappoint!

Ina Garten's Lemon Yogurt Cake

Courtesy of Food Network

1 lemon, thinly sliced & seeded

1/2 cup sugar

1/2 cup water

1/4 cup lemon juice (use one of the zested lemons)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

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• 1/2 teaspoon salt
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• 1 cup plain yogurt
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• 1 cup sugar
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• 3 extra-large eggs
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• 2 teaspoons grated lemon zest (2 lemons)*
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• 1/2 teaspoon vanilla 
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• 1/2 cup vegetable oil

1 - 2 tbsp. poppyseeds (I used 1)

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• Bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer for 25 minutes. Remove from heat. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir 1/4 cup fresh lemon juice into syrup (I used one of the zested lemons for this). Set aside.

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or a bundt pan. Be generous with the grease - you don't want your cake to stick! Arrange the lemon slices on the bottom of the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and poppyseeds into the batter, making sure they're all incorporated. Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place the cake on a serving platter. While the cake is still warm, brush the lemon-sugar syrup over the cake and allow it to soak in. Cool.

And, yes, you can eat the lemon slices! But, if you'd prefer the cake without them, just omit the lemon slices on the bottom of the pan.

* I saved the zested lemons and used them in Ina's Chicken Provencal!


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