lemon-yogurt-anything-cake Recipes

lemon yogurt anything cake

We were almost done with our blissful batch of Meyer lemons when I realized that it would be a crime against… well, something dramatic if I finished them without sharing with you a recipe which might look at the outset like just a plain old loaf cake, but should not be taken at face value. You may see lemons and blueberry but I want you to see a palette upon which you can paint your countless citrus yogurt cake dreams. This cake is so moist that it needs to be cut carefully, so not to smoosh the crumbs from the top of the cake into the bottom, and so delicious, I dare you to make it last a week(end).

The core recipe comes from Ina Garten, and you might recognize it from the grapefruit cake I made last year, but really, I never meant to stop there. Let me now make up for lost time with other ideas for the cake:

  • Swapping all of the vegetable oil with olive oil
  • Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
  • Swapping grapefruit, orange, blood orange or lime for the lemon
  • Swapping blackberries or raspberries for the blueberries
  • Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
  • Adding 1/2 cup of toasted, chopped walnuts or pecans
  • Swapping almond extract for the vanilla
  • Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
  • Making an extra and sending it to Alex, who for the first time, ever, did not suggest a baked good could be improved with chocolate
  • That said, if you added 1 cup chocolate chips to an orange version, you’d get something reminiscent of this Orange Chocolate Chunk Cake
  • This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
  • It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
  • This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

yogurt, sugar, zestblueberries in lemon batter

With all of those ideas, I cannot wait to see which combination you choose. If you try a version, do let us know how it came out in the comments and if you post it to Flickr, please consider adding it to the Smitten Kitchen Recipes Pool!

One year ago: Arborio Rice Pudding

Lemon-Blueberry Yogurt Loaf
Adapted loosely from Ina Garten

1 1/2 cups (190 grams) + 1 tablespoon (10 grams) all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons (10 grams) baking powder
1/2 teaspoon kosher salt
1 cup (230 grams) plain whole-milk yogurt
1 cup plus 1 tablespoon (215 grams) sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 cups (about 255 grams) blueberries, fresh or frozen, [updated to note] no need to thaw (I used wild blueberries, hence the tiny size)
1/3 cup (80 ml) freshly squeezed lemon juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. 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 1/3 cup lemon juice and remaining 1 tablespoon 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 before flipping out onto a cooling rack. 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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

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464 comments on lemon yogurt anything cake

  1. All I could think about when I saw these pictures was “YUM!”. Also, a lime and coconut combination would be great too.

  2. Nice. It’s like the “clean out the fridge” stew version of the quickbread genre… “you got a little somethin’ extra? Toss it in there! It’s all good.” I bet you could do something crazy with lemon and cardamom, too.

  3. I have used Ina’s recipe before and it is really is incredible. I like your idea of the olive oil. Do you think a little rosemary could be used along with it? If not I have a ton of blueberries in the freezer I need to use up. I would so loose the dare, as this has already been proven by the cakes I’ve already consumed this month.

  4. I will have to make this immediately! I try to be an “equal opportunity gadget user” and as far as I know my loaf pan has gone untouched in 2008.
    One question- do you think you could swindle some meyer lemons from your San Franciso reader (for your Texas fans)?
    We just moved back to Texas after living in California for 2 years. Meyer lemons are EVERYWHERE there and I am kicking myself for not smuggling a tree into my Honda.

  5. Wow! You’re making my mouth water. I’ve been thinking about making a yoghurt cake for about a week now. I’ve been collecting yoghurt pots for measuring out the ingredients — on this side of the pond we usually weigh the ingredients rather than measure by volume, but there are a lot of recipes that use 125g pots. Replacing the blueberries with poppy seeds sounds like a great idea!

  6. I did the grapefruit ones as mini-muffins for a Super Duper Fat Tuesday (primary watching/Mardi Gras) party a few months ago and they were a definite hit. We made a simple powdered-sugar/grapefruit juice glaze and dyed a third of it green, some yellow, and some purple. Which, frankly, looked pretty gross, but appeased my New Orleans-born roommate, who was sad that we couldn’t find any king cake.

  7. Love the 1st photo w/ the blueberries! I have been meaning to try this cake – I always make the other original lemon cake by Ina and love it, but this one should be a bit lighter which would definitely be better.

    Can’t wait to try it!

  8. Great photos… my mouth is literally watering as we speak. My parents are visiting this week and my Mom’s birthday is tomorrow… I think you may have just provided me with a birthday cake!

  9. Oh I love this cake. I usually make it with a bit more flour and only 3 eggs, and of course BUTTER. Because I’m sinful. Tonight I made it marble. Love it. My dream breakfast. Cappuccino and cake.

  10. really beautiful! love all the blueberries. i was lucky to find meyers back in stock at fairway this weekend and i picked myself up a bunch. it’s going to be a lemony week :)

  11. That is one helluva loaf that would make a beautiful pudding after a dinner with friends. Too bad we can’t get Meyer lemons here in ole Blighty… Wonder if one could do a rhubarb and lime loaf?

  12. Oh, this is one of my *favorite* desserts! I usually make it with the glaze on top, but I like your idea of dusting it with powdered sugar. And I LOVE the idea of using blueberries in the batter…must do that next time!

  13. Metafilter suggests using three parts lemon juice to one part orange juice as a substitution for Meyer Lemons. Does anyone have any thoughts on whether that will work in this recipe? I’m guessing the recipe seems pretty flexible, but I’m a pretty novice baker so I really have no clue!

    Thanks! Definitely going to make this, maybe just using oranges instead!

  14. It is not necessary to use Meyer lemons for this cake. I used them because I had them, but to be completely honest–since I’ve made this cake with both Meyers and conventional lemons–I actually prefer that latter in this cake for its louder flavor/tang. So, whichever you can get will work.

  15. I have been searching for a recipe just like this…all the other lemon cake recipes I find are so blah. And I am totally making the poppy seed version…I’ve been dying to do that since that one time I threw a bunch into a batch of lemon cupcakes. Thanks!

  16. Ina Garten’s Lemon-Yogurt cake is my favorite citrus cake, bar none. I make it all the time! Thanks for the ideas for adding blueberries and such. Great idea!

  17. I actually made the cake with lime juice and blackberries (I used frozen, though)…it turned out beautifully! I’ve also done plain ol’ orange with a bit of blackberry as well….also delicious. I’ve also substituted fat-free yogurt, and it worked fine. People LOVE this cake!

  18. So, mine is in the oven right now, and I don’t know about anyone else, but it seems like I have a TON of batter. It was within an 1/2″ of the top before I started baking… I knew I should have made a couple of mini-loaves too! :-)

  19. The swaps sound delicious, though I think I’d love it best just the way it is! I’m going to make this as soon as I get my paws on some blueberries.

  20. I’ve made the original cake from Ina Garten and it is AMAZING. I’ve made 2 in one weekend and they’ve both been eaten.
    the blueberry idea sounds GREAT!!!

  21. Oh my oh my… those look absolutely wonderful!!
    hahah and I love your creativity and humor! “Swap this with that, switch that with this, and, ooo! try this too!” :D

  22. I cannot wait to bake this cake. I’m thinking of making the Lemon Blueberry for my mom on Mother’s Day, but I’d like to try to a Raspberry Lime myself. Or Pineapple Coconut for my boyfriend. Oh, the possibilities are endless!

  23. Looks moist, velvety, looks like I must have now – but live too far away, blast. I’ve made a similar Ina cake w/ blue berries – she gets me every dang time; she just makes her cooking look so calming and necessary – I can hardly NOT cook her version of xyz. Kind of annoying, really. She’s like Sandra Lee’s arch nemesis. What a staff meeting that would be.

    I digress. This looks stunning and I wish you would mail it to me. Barring that, I will have to cook it again, thanks to all the brilliant new substitutions you tossed out there. Thanks, Ann

  24. You are really teasing me at the moment! I am on a health kick, well, sort of and cakes are unfortunately off the menu. I love the way the blueberry colour oozes into the cake, it’s beautiful. I could kill for a slice of that with my tea right now.

  25. I’m trying to cut back on sugar…what do you think about replacing the plain yogurt with sugar-free vanilla yogurt and cutting back a bit on the sugar?

  26. I’ve got to get an Ina Garten cookbook. This looks fabulous! So pretty with the blueberries dotting the inside of every slice. Looks so delicious!!

  27. when I opened up your site, that picture pulled me in entirely!! i love all yogurt cakes,and with blueberries, well, i just melt. that is one beautiful looking cake.

  28. completely drawn in by the picture! looks so good and moist. I once did a lemon blueberry yoghurt cake as well..recipe was from Alice Medriech if i got her name right. i think it’s one of the best combinations so far. thanks for sharing

  29. My loaf is also currently in the oven right next to me and the smell alone is selling me completely on this cake. I used frozen strawberries and vanilla yogurt instead of plain – I will definitely let you know how it turns out!

  30. Deb
    soooo. i just tried it and love it! i made a few substitutions because I had strawberries on hand, and wanted to let you know that it is wonderful… i will also post a photo to your flicker pool.
    I followed your procedure and baked it in a 9 inch circle pan for 40 minutes at 350. Instead of a glaze I made fresh whipped cream and oh my goodness we have a winner!
    here is your recipe with a few of my things substituted:
    1 1/2 cups all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon fine sea salt
    1 cup sour cream
    1 cup sugar
    3 large eggs
    1/2 teaspoon pure almond extract
    1/4 cup olive oil
    1 1/2 cups thinly sliced strawberries

    Thanks for posting this cake. I think it is added to my list of ‘make again sometime soon’. I now want to buy blueberries to try it the original way!

  31. That’s great you made it with half the oil? Was it still crazy moist? Because if so, I think it is definitely worth trying and that others will be eager to follow suit.

    (Ironically, the lemon yogurt cake actually has more calories/fat than the pound cake, but I try not to point out such un-fun things.)

  32. Quick question regarding the order of the recipe. The directions call for the oil to be mixed in with the wet ingredients (yogurt etc.) and then again once the dry is mixed into the wet. Which one is correct or does it not really matter?

    Also, with frozen blueberries the batter turned slightly purple. It also seemed very wet even though I drained them. Are fresh blueberries a better bet?
    Thanks for the beautiful recipe and photos.

  33. The second suggestion of vegetable oil is a typo (it was Ina’s suggestion; I felt it unnecessary). It’s been fixed now–thanks.

  34. One other question as I just made this and let it cool 10 minutes. As I took it out of the pan, it cracked and feel somewhat apart. What’s the trick so that does not happen? Let it cool a little longer? Also, with the lemon juice-sugar that goes on at the end, I was a little nervous to put it all on, fearing it will be too soggy. Should I just go for it? As the cake cools further, does the liquid kindof gel up? (not sure how best to state that, hopefully you’ll know what I mean)

  35. Not sure why the cake cracked (this hasn’t happened to me) but you want to put the lemon syrup on while it is hot, so it will absorb. It keeps the cake extra moist, not soggy. Should you choose to do the powdered sugar glaze I mentioned in the bulleted suggestions, you’d want to pour that over a completely cooled cake. (I’ll update it to stipulate that now.)

  36. deb
    in response to your response, we think it is lovely and moist…. though i have not made your original version, thus perhaps I have completely unknowingly shortchanged ourselves. :)
    when i make your version i will try it with the 1/2 cup and see. Perhaps the use of 1 cup sour cream versus 1 cup yogurt makes some difference with the moistness of the cake because to be honest I used only 1/4 cup after seeing how wet the batter was. I followed the wet to dry and then fold in the oil method and the batter was really really wet (in my opinion) so I used 1/4 cup olive oil. we love it and I guess it could save those calorie counters on their points. I am not very concerned with that, and did it out of gut instinct not concern for fat :) Thanks! it is a great cake.

  37. Looks so great! I want to try this one, especially while I’m on a lemon kick. I just made a lemon pound cake this weekend from Ina Garten and it was amazing. Lemons remind me of spring…hopefully some more sunshine….

  38. Good gravy, a recipe of Ina Garten’s that’s fairly healthy! I think I just breathed a sigh of relief. :) It looks delicious and incredibly moist. With the bright colors and lemon flavor, it seems like a perfect springtime dessert. Or summer dessert. Or anytime dessert.

  39. Actually, Ina’s recipe is a modification of Dorie Greenspan’s recipe published in a Bon Appetit article about French baking. In the original, Dorie uses thinned out marmalade as the glaze (it makes it a tad more breakfast-y). I make it all the time and I use 2% greek yogurt with great results. In a pinch I’ve made it with fat free yogurt and it tasted fine, it just didn’t brown as much.
    Oh, as far as the cracking goes, you probably overmixed it.

  40. This looks amazing! (Obviously.) I’d love to try it with some raspberries…weirdly enough, I’m not too into blueberries in baked goods. Call me crazy. But they look GORGEOUS. Definitely marking it to try.

  41. I made Ina’s version of the cake for my bridge party a few months ago. I thought the cake alone was sort of tasteless (sorry, Ina) so I made a puree of blueberries to serve with it. Huge hit! They all asked me to make it again.

  42. for mama v who asked about substituting the yogurt-
    plain yogurt-not vanilla- would not have sugar, so you wouldn’t need to worry about that. you Would have to worry about adding a funny taste if you used sugar free vanilla though (not to mention unnecessary chemicals!) stoneyfield farms has a Great plain whole fat yogurt and you can use the rest with a little honey and cinnamon-it’s heavenly.
    just wanted to clarify any confusion you had between vanilla (flavored and sugared) yoghurt and plain (none of that nonesense). hope it helps! :)

  43. Made this with lime/lemon juice and zest and a passionfruit! Accidentally put the juice in the batter- but it turned out to be a good thing with plain sugar syrup on top. So good. As soon as I get some blueberries…

  44. I just made this cake with apples and almonds. I also used 1/3 cup olive oil. Very moist and delicious. Thanks for a great post!

  45. We are just having a smitten day today! I stopped by to get the cauliflower and walnut whole-wheat pasta recipe to make tonight (the husband LOVED it when I cooked it a few weeks ago) and saw this on top – and knew I had to make it! I got by with a few modifications. I thought we had enough yogurt in the fridge, but we didn’t, so I used about 2/3 cup yogurt and the rest some creme freshe. We also didn’t have any veg oil (I so should have picked some up at the store, but totally forgot) so I used our standard oil for cooking instead – rapeseed oil. Raspberries are my favourite, so I got some frozen ones and threw those in. It just finished cooling and I tried a slice – heavenly. The sister-in-law and her kid are coming to visit tomorrow – now I have something to offer…

  46. This looks like a fantastic yogurt cake and I love all you ideas. But why does it call for extra large eggs? I’m guessing that’s how the base recipe was written. Any suggestions for how to use large eggs instead. I never buy extra large. I guess I could get the weight value of the extra large and go from there. I may have to b/c this looks so good!

  47. It calls for extra-large eggs because for some (annoying) reason Ina Garten insists upon using these in all of her recipes. However, at the three-egg level, the difference in volume between large and extra-large eggs is not enough to make a difference in the cake. (4 to 5 extra-large = 5 large eggs) I used three large and had no trouble. If you’re doubling it, I’d probably add an extra egg.

    Hm, I guess I should update the recipe with this or something!

  48. I didn’t have yogurt, so I adapted a Cranberry Orange Bread recipe that called for buttermilk and made a Lemon, Blueberry, Rhubarb, Apple cake — all the odd fruit I had laying around after baking other things. :) Thanks for the inspiration.

  49. My adaptation is in the oven right now. Mine are muffins instead of a loaf, and I subbed vanilla chips for the blueberries, but kept the lemon flavor. They’re for a bridal shower and her colors are yellow and white, so I thought it’d be perfect! I had enough batter for about 18 muffins as well. Can’t wait to try them when all’s said and done.

  50. I was going to make this anyway…and then I saw that you’d based it on the grapefruit cake (one of my staples by now), and I pretty much put my hand through the screen to get the recipe, haha.

  51. Made this last night~ yummy!
    Substituted “light” lemon yogurt for whole milk yogurt, regular lemon zest instead of Meyer. Also, didn’t make the glaze, as I used Eureka lemon syrup instead. Tasty!

    Also, used large eggs, not extra-large. This recipe is pretty forgiving.

  52. I wonder if one can make portions of batter of all the variations they like, and then bake them side by side in one pan to make a super-cake… mmmmm…

  53. well of course I went straight out to buy all the ingredients. Although my cake did not do any justice to yours. Yours looks so delicious, but because my husband hates berries i tried a coconut lemon version. I really should have just stuck to one of your specific variations, since your photo does make me want to lick the screen! Yum, I will stick to your exact recipe next time and eat it all myself!!!
    http://www.thechefbite.blogspot.com

  54. I tried making these last night. I reduced the (olive) oil to 1/3 cup and ended up with a very soupy batter. I baked them as 12 muffins at 180 deg C. I cooked them for 25 min and then checked them every 10 min after that but they just seemed SOOO wet. I finally took them out after 45-50 min and had some trouble pulling them out of the tins. I wonder if the yogurt I used was wetter than what you are supposed to use? The batter also filled all 12 tins nearly to the top – maybe it was too heavy? They didn’t rise very much either.

  55. Lin, I am guessing that possibly your yogurt may have been a bit wetter in texture. It is also quite possible that your flour is wetter than Ina Garten’s and Smitten Kitchen’s. Flour absorbs a lot of water, so you may need to add a touch more next time. I make my own yogurt at home and it is much “soupier” than some of the yogurts you can get at the store that have gums and stabilizers in them to make them firmer. I haven’t made this cake yet, but I plan to strain my yogurt to make it a bit thicker before I measure it for this recipe.

  56. Hi Lin — Actually, mine took a bit longer to bake as well this time, but for me it was because I hadn’t drained my blueberries well and I knew it was taking extra time for that moisture to bake off/the batter to set. I

  57. I made this last night and, even though I completely forgot to add the baking powder, this was an amazing cake. I can only imagine how much better it will be when I make it the right way!

  58. All the recipes I have been seeing in blogland for lemon stuff have been driving me crazy, so I made this cake last night for an after-dinner treat. I subbed olive oil for all the veg oil, and almond extract (which I could almost drink straight) for the vanilla. I had frozen tiny blueberries, so I used those. The cake was fantastic — even my non-dessert eating husband loved it. I thought my berries were too tart, and would probably leave them out next time; the texture and flavor of the cake were just too lovely on their own. I put it in the fridge last night, and it was reeeealy good this morning for breakfast!

  59. Someone above mentioned the black bottom cupcakes, and I felt compelled to find them. Always one to comment on the recipe you moved on from a year ago, I still have to say that my aunt made these when I was a child. She made a frosting of whipped cream, instant espresso powder and chocolate syrup that was quite amazing. Now which to make first, the lemon cake or the cupcakes?

  60. There is a typo in the printable version regarding what to do with the oil…Otherwise, love the recipe. Just wish I had defrosted the blueberries totally.

  61. I can’t believe you made this it was just about the time that I finished making the cake last week when I logged on to your site and saw you made this! The Ina recipe is my go-to recipe for this type of cake. I had been at my Aunt’s just a few days before taking all of the meyer lemons she’d give me.

    Can’t wait to try some variations. I’ve often made the blueberry sauce that she serves it with on the show she made this. Right now, fresh blueberries are too dear but during the summer, it’s all about the sauce too. Only problem is the meyer lemons aren’t great then.

  62. oh i forgot to say one thing I’ve done with this. You can use flavored yogurts to add other sublet flavors. I’ve used lemon to give it even more lemon flavor and I’ve used vanilla to punch up the vanilla notes.

  63. I just made this with orange zest / juice and chocolate chips. Brought it into the office and everyone FELL on it, actually came into my office to say how fantastic it was. Definitley a repeat

    Yes, there is a typo regarding when to add the oil. didn’t seem to make a huge difference in the texture, however

  64. Confused about the oil error–I thought I’d fixed it days ago (see #58) and don’t see it here, or on the print version either. Help? Want to fix!

    Glad to hear you’re all loving the cake–love the adaptations as well.

  65. just made this. could not resist the look of it. beautiful pictures, deb! used all olive oil and blueberries. top is deliciously crisp and the inside is so moist! had a bit too much batter so made a few muffins too.

  66. Thank you so much for this recipe! I just made the cake with fresh chopped strawberries, vanilla whole-milk yogurt, meyer lemons (found them in a random grocery store down here in NC), and a tahitian vanilla bean instead of extract (then let the bean husk boil in the lemon syrup) and it is ABSOLUTELY DIVINE. The smell of the cake as it came out of the oven was heavenly, and it was absolute torture waiting until it cooled to cut a piece. The tart syrup on the top just takes it to that next level… yum!!

  67. I made mini bundt cakes out of this recipe. They turned out great! Instead of lemon, I substituted orange zest and fresh-squeezed orange juice. It was a terrific way to use the last of some organic vanilla yogurt I had in the fridge (didn’t like the taste of the yogurt, so I was glad to find a way to use it up!). Thanks for the many ideas of ways to vary this recipe. I will be making it often.

  68. Well, you’ve finally made me come out of long-time lurkdom – this recipe was amazing!! I made it today with raspberries instead of blueberries; it was delicious!

  69. I made this cake this morning in a glass loaf pan and it came out kind of mushy at the bottom. Is it because I used a glass pan? I baked it for 50 minutes like the recipe said. It looked finished at the top and the toothpick came out clean but I don’t know what I did wrong.
    I used Dannon’s Light N Fit Vanilla Yogurt and omitted the vanilla extract but I wish I added it. Otherwise the cake was delicious! Next time I will follow the rules though.

  70. Soo, I’ve been reading your blog for months now, and this is the first recipe I tried and my first comment). I’ve been meaning to make a yogurt cake since I saw Ina’s recipe, but I’ve been lazy. With a potluck coming up this week, I needed something quick and cheap, and since I’ve always got at least half of the stuff for this cake in the house, I opted to try it out. The problem with living in Wisconsin (and being a broke college student) is that you can never find good citrus for a good price! I was lucky this morning, though, I found some great Minneola Tangelos? Now I’m agonizing and waiting for it to come out of the oven and cool so I can eat it.

  71. Dearest Smitten Kitten,

    I have only just recently discovered your blog (where have you been all my life?!) and I am indeed smitten ;) I could not help myself but baked this lemon yogurt goodness last night and it was definitely an enriching experience on my tongue! It was incredibly clever to add a subtle glaze to the top, the tartness was the perfect marriage to the citrus sweetness of the dense cake. I used poppyseeds instead of blueberries and was quite satisfied. Thanks so much! I also must add that you take absolutely gorgeous and drool-inducing photos, yays for you!

  72. I made this tonight with plain old regular lemons (Dupont Circle’s Safeway is sorely lacking in many items) but it turned out great. I think the amount of sugar balances the tart of “regular” lemons. My big issue was that my blueberries sank (again, I was unable to find small “wild mountain” blueberries as you suggested). Any hints or tricks for incorporating regular sized berries into the dough without them sinking the bottom? I also think my oven must be off because I baked this for 60 minutes and the top still sank as it cooled. This is my first post here – but my husband and/or I read your site virtually everyday! Keep up the good cookin’!

  73. Lime Raspberry Cake – I made this over the weekend subbing limes & raspberries where the original called for lemon & blueberry. Delish, but same as everyone else, this is wicked moist, wet, fudgy, whathaveyou. I used 4 large eggs instead of 3 xl. This condensed some as it cooled, into a tart-sweet brick of yumminess. Love.

    After reading the reviews, I think I’ll try it again, this time a lemon-blueberry version with 3 eggs and less/no oil.

  74. My Mom made this cake not for her birthday last week, but as a hosting gift for a family visit. It was a wonderful, moist success. She managed to find fresh, frozen blueberries at the supermarket (Wyman’s brand, if that helps Liz) and they didn’t sink. Our one adventure was that the cake had to bake for nearly an hour instead of 40 minutes, because it didn’t seem done. We were all nervous that it would turn out super dry, but it was just as moist as you promised! I’ll be blogging about it soon, and will definitely track back to your site.

  75. This looks absolutely amazing! Has anyone tried substituting Greek yogurt? Or perhaps does anyone know what the ratio would be in general when substituting Greek yogurt for regular yogurt? Thanks and I can’t wait to try out this recipe!

  76. I’ve been dying to try this recipe, but I haven’t been able to find fresh blueberries, so I might resort to frozen ones or I might just go with dried cranberries instead!

  77. I used frozen blueberries. Cascadian Farm, I think, had those super-tiny ones (though it didn’t say it on the bag, I was hoping for tiny ones so yay). If you use dried cranberries, you might want to plump them a bit in hot water so they do not draw a lot of moisture out of the cake (though, luckily, there is moisture to spare).

  78. Hi, love your blog. Anyway, tried this cake this past weekend. Used Greek yogurt, veg oil and regular blueberries (washed and then let dry thoroughly before adding in flour). I only had large eggs so I thought about using 4 but stuck with 3 instead. Also, and maybe this was the issue, used a glass loaf pan. Cooked for the 50 minutes and found the top beautifully browned but the inside was still very, very wet. Cooked for an additional 20 minutes and the toothpick came out clean. The cake was very heavy and sunk even before I put any glaze on. Taste was fantastic. But texture? More like a bread pudding texture is really the only way I can describe it. What happened? Thanks.

  79. For those of you whose cakes have sank, I don’t mean to leave you in a lurch, but I am not sure what went wrong. I’ve made this cake a few times with no problems or sinkage. The only thing that I can think of–as I mentioned a few comments back–is that if your berries are still wet, then it will definitely take extra baking time to bake off the moisture.

    One more note: I’ve lined this up against other yogurt cakes I have used and/or heard great things about, and it definitely looks like one can be equally successful with the 1/3 cup oil level, for those of you who are looking for places to cut back.

  80. I keep meaning to write to say that I made a cranberry orange version of this cake, per your prompting to play around with it. I just substituted orange for the lemon and frozen cranberries for the blueberries. It turned out deeeelish, although my Spanish friends here in Brussels were (as usual) a little puzzled by the cranberry (there is no good translation for it) and decided to call the cake a “bizcocho.” Whatever they want to call it is fine with me, since they polished it off in a trice. We had it after a fondue dinner, and the sweet/tart cake was a nice contrast after all that cheese!

  81. Ooh, one more comment (I just read yours, Deb): it did take quite a bit of extra time to bake this, perhaps, as you mention, because of the wet berries. (I also used a slightly larger loaf pan.) But the texture turned out beautifully.

    Up next: caramelized shallots for dinner tonight! (Thanks for all of your great recipes and photos!)

  82. I make a lemon-yogurt-olive oil cake (we like to have it with raspberry ice cream), but it has never once occurred to me to add bluberries and a glaze. Such simple, and delicious, tweaks often elude me. I made this for my family (using Meyer lemons), and it was a hit across the board; thanks for sharing the recipe.

  83. I have these (I split the batter between two smaller loaf pans, since from my experience banana bread always bakes better this way) in the oven right now, and can’t wait to try them. The photo drew me in, and my son needed treats for senior citizens who will be arriving to view his high school’s play tomorrow. Blueberries are so great for the eyes, and there are no nuts in this recipe to cause denture problems or anything like that, so I thought it would be perfect. I plan to wrap the slices individually, like the pound cake slices you see at coffee shops. I used all organic ingredients (as I always do), lowfat yogurt since I don’t like the full fat kind…glad to know it works just as well. I also used one large standard lemon, not the little Meyer ones, and found that it zested and juiced up to the exact measurements required. My batter turned out swirly-marbled purple and yellow, since my (frozen Cascadian) blueberries are leaky…but I think it will be beautiful. Also, purple and gold are his school colors…so it will be perfect! Thanks for posting this recipe, I can’t wait to try more of the others on this site.

  84. Deb – I LOVE your website. I have been addicted to it for months — the humor, the pictures, the food! But, I haven’t written anything in because I haven’t had a chance to make any of the recipes. But on Sunday, we made two — the porcini mushrooms with fettucini and this one. I didn’t have blueberries so I made them with frozen cherries. The texture is perfect but I wanted a tad more lemon in it. Next time I make it, instead of using the glaze, I might try glazing it with the Bella Cucina lemon cream that I purchased a few months ago (it’s got a citrusy creamy quality that I think would work very well with this.) Thanks for the recipes and the website!

  85. Hi Deb, thank you once again for your incredible recipes and pictures, you have got yourself another faithful reader here. I was wondering, is it possible to substitute the eggs in this recipe with something else? This recipe looks amazing but unfortunately the occasion for which i have to make it requires vegetarian (and therefore eggless) food. It’s to be made for sunday!!! Thanks Deb!

  86. MMmmmm! This cake is so so so delicious. I’m thinking of trying to do some sort of apricot/almond thing? I’ll probably leave out the citrus, but keep the rest. Hopefully it turns out pretty good! Thanks, Deb!

  87. I made the grapefruit cake back when that recipe was posted but it was a gift and I didn’t get to taste it in the end, so I was excited to try this version. I used egg replacer and soy yogurt so my version would be vegan. It came out ok despite the fact that at the point where I added the blueberries I wasn’t paying much attention to the recipe and used a whole package of thawed blueberries instead of the smaller amount called for in the recipe. Oops! Of course it took longer to bake… I’d like to say that you can never have too many blueberries, but I think it came pretty close.

  88. i made these last night in muffin form….and they were freaking awesome! i had to knock down the baking time to 20 minutes but that is to be expected. thanks!!

  89. Cheyenne, what can i use as egg replacement? Does any trick given on the internet work or is there something more specific? I’d really appreciate a come back! Thank you :)

  90. Made this almost as directed — I swapped olive oil for the veg oil and used full-fat Greek yogurt. It took about 65 minutes to bake all the way through. When making the syrup, I added a tablespoon of strained juice from rinsing and draining the blueberries, because it was just too yummy to waste. Then I added a little bit of lemon juice to thin the mixture out before pouring it over.

    Result: this is a cake that could make me give up chocolate (at least for the weekend).

  91. I just made this, it’s in the oven. Can’t wait to try this.

    Now, I HAVE to share this with someone. Over the weekend I was having dinner with my family and we were talking about baking (I had just made a chiffon cake and filled it with lemon curd the whole thing took a dozen eggs) and my grandmother says — you know nobody cracks eggs the way I do. (her family had a coop, and she’s a scratch baker so I was thinking this has to be good) And she says she just cracks one egg against the other, and she’s had them both break only once. I just tried it and it’s a revelation. My grandma is awesome.

  92. It is still wonderful…I made it and couldn’t put it down. A cup of coffee, a cup of tea and even a good cold glass of milk – everything tastes so much better with cake. I can see what power! this cake recipe has. Good to eat, good to mull over new ingredients! Thanks! kathryn

  93. I’ve heard if you coat the blueberries in flour before adding them it will keep them from sinking. Anyway, looks scrumptious. It’s now on my list of things to make with the kids. Thanks.

  94. This was delicious! I followed the recipe almost to the letter (with the substitution of regular lemons for meyers and a bit more sugar for the glaze). Baking time of 52 minutes was about perfect for a dark coated pan. The only small mystery was that my blueberries collected at the ends of the pan, rather than being spread evenly throughout….but I think that was the result of my hesitation to over-stir once I folded in the berries.

  95. Just tested this recipe today and I decided to make the glaze instead of the syrup to give it a more dessert presentation than a bread loaf one. I have to say it taste amazing. Though the batter turned out to be a lot and I had to use a larger pan. I think it’s because I put 2 cups of fresh blueberries in it. Cooking time had to be increased to 60 minutes for it to cook all the way through. I put the glaze (1cup of confectioners sugar, 2 tablespoons of fresh lemon juice) on while it was still warm, any reason why it should be applied while cool? I’ve been challenged to bake something for work. I’ll be making another one tomorrow to bring in monday. Should I refrigerate the cake for the next day?

  96. Made this yesterday for a dinner party and served it with fresh whipped cream. Everyone loved it! I made it in a 9″ round pan and it was done in 50 mins. I’ve made the Ina Garten one before but didn’t think of how flexible it was. Adding the berries was a great idea. Mario Batali has an Orange Olive Oil cake that is a similar idea, but not as decadent. Have a feeling this will lead to lots of delicious things this spring and summer. Thanks!!

  97. I can’t help but wonder if that extra tablespoon of flour and of sugar really makes any difference… any less delicious… will the cake turn out noticeably different without them and with even measurements instead ? Just curious… guess I’ll find out…

  98. Made this this morning — just realized I forgot the oil entirely. Cake doesn’t seem to have sufferred, though — bit eggy, with a rougher, more bubbly crumb. Who knew?

  99. Deb,

    I read your website all the time but never comment, although this cake made me bust out of lurk mode.

    This has really become the go-to cake for this spring/summer! So far I’ve made it with:

    Granny Smith’s (shredded, not cubed) and made the syrup with apple juice,squeeze of lemon for tartness, and cinnamon.

    Blueberries and Raspberries with lime zest and lime syrup.

    Apricots and Hazelnuts with an apricot nectar/lemon syrup.

    Mini chocolate bits with a vanilla syrup.

    And simply plain with no syrup or zest.

    It is tasty no matter what I throw into it! Thank you for the recipe. However, my trunk now has more junk than it can handle. Ahem.

  100. This is the second time I’ve made this cake, and I am obsessed.
    I substituted 1/2 cup strawberry and 1/2 cup banilla yokids stonyfield farms yogurt, switched to olive oil, and used 1 tbsp lemon juice instead of zest, and baked in a bundt pan, and it is incredible.

  101. Very good! Took about an hour to cook and turned out very moist. The lemon flavor was almost to much for me, I might try a simple syrup rather than lemon juice over the top next time. And it tastes a lot better the next day when the flavors have had time to combine.

  102. I love this recipe and have made it about ten times since seeing it on your site. I’ve found that since it’s such a wet batter, I can get away with adding less oil (olive oil works great); I’ve been adding 1/4 cup oil with no loss to moisture or flavor. My husband and I like to discuss which version is superior: with poppyseeds or with raspberries. Next up: the chocolate and orange version. Thanks!

  103. Oh my god!

    I made this at the weekend, it was HEAVEN!

    I think it could possibly be made without the oil at all… I might try that next time! I still have a lemon left, so I could make a half batch…

  104. I love anything with blueberries. I made this cake last weekend with fresh wild blueberries I picked up on a hike. It was a hit. I used only 3/4 cup sugar and it was sweet enough for our taste. Next time I will also cut back on oil.

  105. Quite delicious, the balance of the blueberries and lemon was perfecto. I used regular lemons, fresh blueberries. The cooking time was closer to 52 mins as noted above. Excellent recipe. Thanks much.

  106. Oh my. I made this AGAIN last night with extra vanilla and 1 cup of semi-sweet chocolate chips. Tastes soooo good anytime of the day!!!! Mmmmm.

  107. Deb, Honestly, your pound cake recipe has fewer calories than this lemon-yogurt recipe — How can that be? Your pound cake recipe uses a full stick of butter, whereas this recipe uses 1/2 cup of vegetable or olive oil? Do you think it would be less calories/fat if I used low fat plain yogurt instead? Thanks….

  108. Yes, I mentioned that the first time I posted about it. Just because it is yogurt doesn’t mean that it is “healthier,” it is a different kind of cake–more moist, a heavier crumb. Several people in the comments mentioned making it with low-fat yogurt and thought it turned out great–I am sure yours will too. Others have also said that they made it with a tablespoon or three less oil, and it also worked out well. It’s pretty hard to mess this cake up!

  109. I love cranberries, so I used oranges and switched out the blues for crans cut in half, and a half cup of walnuts for texture. Its a wonderful recipe, Deb. Thank you so much for sharing. Today I’ll be making the chocolate wedding cake for my husband’s birthday tomorrow. Wish me luck.

  110. Thank you SO much for this recipe! I made it today, and my boyfriend (who is coincidentally also named Alex) couldn’t stop eating it! I think he’s eaten half of it today. Lucky for him, I toned down the fat content a bit by using nonfat yogurt (that works in France). I also took your advice and used olive oil… it’s awesome!

    My pictures of the cake are over at my blog if you want to check them out. Thanks again for the recipe!

  111. I just wanted to add that I also made the cake. I’m curently experimenting with different citrus recipes. I used lime only, added juice of 1,5 in the batter and a lot of zest. Used 1/4 cup ev-olive oil and reduced the sugar to 3/4 cup. It turned out great, at first I had my doubts because the syrup (also with lime juice) was quite tangy to my taste, but after letting it sit for half a day it tasted delicious.

  112. Hi all!
    Just some more notes on this recipe: last night I doubled the recipe (using orange zest / juice and chocolate chips) and was able to split it up into 10 mini loaf’s.
    I used a bag and a half of mini chips and slipt the batter equally into 10 of those aluminum mini loaf pans found at the supermarket (they come in sets of 5 each)

    reduced cooking time to 30 minutes, rotating and flipping the pans once after the first 15 minutes. I followed the greasing-flouring-parchment paper directions, very important.

    They are delicious and adorable! And still very moist!

  113. I took this recipe and made cupcakes. I have a couple notes to share: 1) fill the cupcake liners almost full to the top. The batter doesn’t rise all that much, and halfway filled cupcake liners, like mine, look rather sad. 2) The cooking time will probably be about 20-22 minutes. Do the whole toothpick check thing. I took mine out when the toothpick was clean, but I think they could’ve used a smidge more time so they weren’t quite as soft.

    They turned out super tasty, despite all of that. My fairly picky husband with the coat hanger body loved them.

  114. I made this as per your recipe, but substituting a cup and a half of fresh cranberries for the blueberries. I know some people find fresh cranberries too tart but they were absolutely lovely in this – really cutting through the sweetness in the batter – and the scent of the cake whilst it was baking was just lovely.

  115. I baked this last night and took it over to where my son was having a playdate. He and his two buddies came tearing up the stairs when I came in as they had been alerted to the arriving cake. His friend’s faces fell when they saw me with a loaf pan. R dejectedly said “It’s not a cake – there’s no icing” and asked if she could play with my silicone mitt. I replied to her it was a different kind of cake and maybe she could try it. Once all were installed at the counter with glasses of milk and slabs of warm cake they had been fully converted. Icingless cake – 1; Skeptical 6 year olds – 0.

  116. Must make this! Would be perfect for my book club … where we don’t have too many bakers. Lemon is always a hit. Again, a perfect end of winter recipe. THANKS!!

  117. Made this today to use up various leftover ingredients. Here’s what I changed:

    -I used 1/4 c melted butter and 1/4 c olive oil, because I wanted to use up the half-stick of butter in my fridge.
    -I subbed agave nectar and honey for the sugar in the loaf, because I’m almost out of sugar and don’t want to buy more before I leave for a 3-month stay in Greece. I had a bit less than 2/3 c agave left, so I filled the cup to a little less than 3/4 c with wildflower honey. Lemon and honey are a classic combo, right?
    -I added 1/2 tsp of almond extract as well as the vanilla.
    -To compensate for the added liquid from the agave/honey, I used 6oz of nonfat Greek yogurt instead of a full cup.

    I baked it in a 9×5 pan because it’s the only loaf pan I have, and I lowered the temp to 325 because of the sweetener substitution — had to bake for about an hour before it looked properly browned. It’s a bit soggy right out of the oven; the blueberries definitely look much mushier than in your pic. I think next time I would add a few more tablespoons of flour to firm it up, or maybe subtract a couple tablespoons of oil, but it tastes great!

  118. Another success! I tried this recipe with meyer lemons (and no blueberries) and it was tasty and had a nice color. I enjoyed it being a nice, fluffy, cake with a pleasant crumb. Mostly, I was just happy to not have to pull out (and wash) my mixer. My husband said as he was eating the first few bites that he feels like it needs a “crusty, sugary glaze” (which I guess is how the original Ina Garten version is written). Personally, I liked to indulge in just having the basic meyer lemon flavor, but I can see his point. Thanks as always for sharing.

  119. Finally got around to making this on Wednesday (for work on Thursday)…only a year later…shaddup.

    Why oh why did I put it off!? It was FANTASTIC. I cut down the amount of oil to 1/4 cup based on commenters’ suggestions and it was still perfectly fantastically moist. I also didn’t do the sugar/lemon syrup, since I knew I wanted to do a powdered sugar/lemon drippy glaze. And I didn’t thaw my mini blueberries, to no ill effect.

    Took it to work with a loaf version of the chocolate stout cake, and they were eaten in precisely even measure–equally popular among my co-workers. Thanks for another awesome recipe, Deb!!!

  120. This recipe is a delicious! I was looking for something that I could easily adapt to using coconut oil (my new favorite oil) and coconut palm sugar. I will be posting my adaption soon – it was delicious and just enough healthy ‘stuff’ for me to justify eating it for breakfast. Thank you for the awesome recipe – this will go in the make again file!

  121. Mmmmmm I made this last night and it was deeeeelicious. I used half low-fat natural yoghurt and half creme-fraiche, because I had some of the latter hanging around. I upped the lemon zest count (you can’t have too much!) and added 1/3 cup of poppy seeds rather than blueberries. It was the first thing I’ve baked in my newly-acquired bundt pan (which, despite its protestations to the contrary, is NOT non-stick) – these pans are not really that common over here in the UK – most people stick to standard loaf-shaped and round/square cake tins – I for one, however, love the novelty value of the bundt pan, although this may wear off…I baked it for approx 60 mins and it sank a little when it came out, but no matter. It tastes amazing, and that’s what I’m interested in. I will add this to my regular repertoire – thanks Deb!

  122. This is a lovely, light, delicious cake. My only variations were to use a quarter of a cup of olive oil and 2 cups of thinly sliced strawberries, and I used an 8-inch round baking pan. I also left out the extra tablespoon each of flour and sugar. I was too lazy and greedy to make the lemon juice drizzle but might do once I’ve finished my cup of coffee. Or I could just sprinkle some icing sugar on top, as the cake’s sugar content is understated (one of the reasons I like it so much). The strawberries sort of settled down in the bottom half of the cake, but that just gives the cake an attractive layer effect!

  123. Hey! Thanks for this recipe. It was amazing. The only variation I made was to cut down sugar to 2/3 cup. It worked for my family because we’re not big on overly sweet stuff. But otherwise it was awesome!

    Although I do advise one to keep it an hour or two before eating. I cut it 10 minutes after it came out and began eating it but was left a little disappointed. It was awesome yet not quite there. An hour later my mum came back home and called out for me shrieking that the cake was lovely. I played along, tried it when I went down and was very pleased to find it was a lot more settled and tasted sweeter than at first.

    All in all, lovely recipe. I will next time try to cut down oil as some reviewers here have suggested. Thanks!

  124. I just found your site and can’t wait to refer all my friends. The lemon blueberry cake that I made for Easter dinner was heavenly! My husband and I decided to try a variation the next time I make it…..sort of a southern thing I guess…..cherry limeade cake. I’ll let you know how it turns out. :)

  125. Oh YUM. I made these as muffins and swapped a couple of things based on what I had in stock:

    Vanilla nonfat yogurt, so I omitted the vanilla extract and used used only 2/3 cup of sugar

    Added a few more blueberries

    Used bottled lemon juice and no zest in the batter. I’m sure it would have been much lovelier with a twinge of zest but my husband was crying for blueberry muffins so I thought I’d give it a go with what I had. Shame on me for not having fresh lemons in the kitchen at all times. Oh well.

    These turned out rather well though. The batter is super versitle. Thanks again, Deb!

  126. I love this recipe! Made it couple of times and it’s a complete winner with friends. I made it again on Saturday for pot luck. I made Lemon and Poppy Seed this time. As I am on a diet (but still love to bake), therefore I made some reductions on the sugar and oil and it’s still taste fabulous. This batter is amazing and I love it!
    – used low fat yoghurt instead of whole milk
    – sugar used 3/4 cup
    – oil, used olive oil 3/8 cup, slightly over 1/3
    – vanilla, i had a vanilla pod at home so used 1/2 fresh vanilla pod instead of essence
    Thanks again for such a great recipe!

  127. I love to bake, but I’m also on weight watchers, so I’m trying to be a healthier baker. With that said, I took your recipe and tweaked it to fit my needs.

    I created 6 jumbo muffins.

    I made a puree of strawberry, lemon juice, and honey. Stirred it into 300g of 2% Fage greek yogurt. Added 1T canola oil, .5c brown sugar, 3 eggs, and 1t homemade vanilla (Ina’s recipe). Whisked all these things together.

    In a “dry bowl” I mixed 1.5c ww pastry flour, .5c wheat bran, a handful of chopped lemon thyme, the zest of one lemon, 1t sea salt, 2t baking powder, a dash of cinnamon, and a dash of nutmeg. Whisked all these things together.

    Gently stirred the wet into the dry until they were just incorporated, filled the muffin cups, sunk a whole strawberry into the center of each muffin, and baked them for 25 minutes somewhere between 350 and 375 (our oven is flaky).

    they taste delicious, but didn’t really rise much. I might experiment with using baking soda instead of powder next time. And if I planned to serve them hot from the oven, I probably wouldn’t add the center strawberry–it burned my tongue!

    overall i thought they were delicious and I appreciate your site giving me the inspiration–THANKS smitten kitchen!

  128. My best friend Bec made this for girls night last night and we housed it – it was absolutely unbelievable – I will dream about my next one!

  129. This was great. I even had to sub in cherry vanilla non-fat yogurt because I forgot to pick up plain. It is perfect with a sprinkle of confectioners sugar.

  130. Made this tonight (it’s actually the third time) with half the (olive) oil AND about half the yogurt, as I’d found it too unctuous before; maybe it’s a little dry, now, but good. I used lemon and added a cup of shredded coconut (bought with unfulfilled macaroon ambitions at Passover; it’s cheap and light, so I’ve got a lot of it) and sliced almonds on top; glaze of lemon juice, Tia Maria and powdered sugar; baked in shallow tins (small round and just an inch in a loaf tin) for about 35 minutes. Thinking about the orange-chocolate variation the next time . . . .

  131. I totally forgot to mention that I also used about half a cup of cornmeal instead of that portion of the flour, for additional textural interest and flavor, but that probably made it even drier.

    But other than that it’s _exactly_ your recipe!

  132. I know, I’m commenting here a year after you posted this recipe – but this is DELICIOUS! I made it as you wrote it here, but my mind is spinning with so many variations. Will definitely make again and again!

  133. I’m beginning to look obsessed, right? But I made it again in an orange-chocolate variation and it was the best yet! I used just a little cornmeal for texture, a quarter cup of oil plus a big squeeze of orange to come to about a third of a cup of liquid, the full amount of (non-fat) yogurt, a smidge less sugar than you call for (mixed brown and white); mixed in a half-cup or so of chocolate chips; and baked in a cake tin, with a light sprinkling of slivered almonds, unsweetened coconut, and sugar on top. The chips were almost unnecessary (and they sank right to the bottom of this very wet batter and stuck a bit), but the cake was beautifully flavored and delightfully moist without seeming greasy or gooey.

  134. Okay, I think I may be done. Three more: 1) lemon & frozen wild blueberries, square pan, a little cornmeal & brown sugar — very nice; 2) similar but in round tin & with a small peach cut up & sprinkled over the top, also excellent; 3) lime & coconut, no cornmeal this time, a little almond meal and a little walnut oil, in the oven now.

    One of these days the weather will change to Summer and then it’ll be too hot to bake, so I might as well make the most of it now, right?

  135. Funny thing, I made this for the fourth of july this past weekend for company. Made it in a 8″ round pan, used 1/3 c. oil and it came out perfect. No cracking on the top, great color and shape. Able to remove it after 10 mins without falling apart. I was so pleased with myself. Previously I made this and it cracked and seemed too mushy in the middle. Great, I was ready to go.

    Got to my destination and at dessert time, sliced it up and the slices looked like chessecake, kindof eggy like. I took a bite and instantly realized I forgot the sugar. It all came back to me… when I was mixing the wet ingredients, I intentionally thought about mixing all the wet and then adding in the sugar, but never did it. Totally forgot… So the company nicely ate the cake with lots of whipped cream. Ugh!!! How embaressing.

    But to tell you the truth, it isn’t half bad for breakfast with some warm maple syrup and powdered sugar. It is much like an eggy custard bread. But having made it with the sugar before, I much prefer it that way. I think the sugar makes everything else taste better. I know you’d all agree.

    So… lesson is, don’t forget the sugar. (Also, don’t rush so much)

  136. Even after reading the comments, I did exactly the same thing as you, Lulu. The loaf is just out of the oven, so I don’t know if mine will be edible (breakfast… there’s an idea), but I’m kicking myself already.

  137. My daughters and I have had so much fun with this recipe and all of the possilities. Now we have several beautiful mini loafs, and my question is, can these be frozen and defrosted to serve later?

  138. I LOVE this recipe and have made it sooo many times, with so many additions and variations. I have to make a celebration cake for my grandparents’ 60th anniversary on Thursday, and have decided, after much umming and ahhing between this and your lighter-than-average pound cake, to use this as a base recipe. I will, however, be scaling it up to fit a 12″ square cake pan….does anyone have any idea at all where to start with quantities??! When I bake this in an 8″ square tin (rather than in a loaf tin) I normally add half again (i.e. 2 and 1/4 cups flour, 3 tsps baking powder etc) but I’m a bit flummoxed what to do for a 12″ square cake. I suspect the original recipe will need tripling, although how this will affect rising and baking times I do not know…as an aside, the chocolate cake in your “Project Wedding Cake; the cake is baked!” post is so ridiculously, beautifully flat that I could cry. I will be aiming for (but probably falling short of) similar flatness by dropping the cake on a flat surface before putting it in the oven and attempting to keep the heat down in my extremely temperamental Rayburn.

    Any advice at all, from anyone, on quantities, would be very much appreciated!

  139. I made a version of this last weekend with 1 cup of chocolate chips, 1/2 a cup of raspberries, and orange zest & juice — highly recommended flavor combination! I also used 1/3 c. oil and nonfat yogurt — might either use lowfat yogurt or decrease the baking time by ~5 minutes the next go around, ’cause the cake ended up a teensy bit on the dry side around the edges.

    To the other Lauren right above me: Baking 911 has a good pan substitution chart here: http://www.baking911.com/pantry/substitutes_pansizes.htm Hope that helps!

  140. WOW Laurenmonkey that is one comprehensive site!! My head hurts a little just from reading about the “conversion factors” but i’m sure it wll be useful – thank you so much!

    Your chocolate chip/raspberry/orange zest verion sound delicious. I have had great success (i.e. a lot of compliments!) with a version I’ve done with raspberries/poppy seeds/lemon. Looking forward to blackberries in early autumn as I thought I might try adding them, maybewith white chocolate chips, or possibly a touch of brandy in the syrup instead – I will of course report back!

  141. I’m slowly making my way through your recipes here. Found local blueberries for half price bc they were picked wet (so, smushy and hours away from spoiling) and thought I’d bake to use them up. It was, um, a disaster. A heaping pile of purple berry smush with a few spots of cake mixed in – ugh. Used lime instead of lemon and didn’t love the combo. Had to bake it forever. I know this was totally my fault bc of the extra juice in the berries…just wanted to share my experience!

  142. Sorry to post again on the same recipe but I made this again, this time following it to a T, but using 200g of fresh raspberries instead of the blueberries. FABULOUS. Much nicer than my strawberry version (which wasn’t sufficiently sour for my tastes). I was asked to skip the lemon syrup though as the cake on its own with icing sugar scattered on top is just lovely.

  143. Lemon and Rhubarb yummy! this cake looks like a sublime variation of the famous Lemon Drizzle cake so beloved of the Lemon Loving Fraternity.
    As for me I make myself daily a large bowl of Lemon Yoghurt with half a pot (250g) of Greek Yoghurt and 2 lemons. I used to use one but the amount has inexorably crept up.
    I am addicted and it is a brilliant way to incorporate 2 of your 5 a day and get a gigantic calcium boost.

  144. Made this one last week for an event at a nursing home. I cut down on the zest and skipped the glaze at the end – the cake had just the perfect lemony twinge to it. I used blueberries from the market that I had thrown in the freezer, and cut down the oil (I used olive) to 1/3 cup. It was tasty and moist – the berries all sunk straight to the bottom, but the ladies raved about it anyway!

  145. I made this recipe, but doubled it for a bundt cake.
    But my cake, despite from smelling great, is extremely heavy and dense…as if I added liquid concrete to the batter. After some googling and I think I have discovered an explanantion. Your recipe calls for baking powder, but this seems incorrect; baking soda is the more appropriate ingredient and here’s why:

    Baking soda is intended for batters that include buttermilk, yogurt, sour cream, molasses, honey, maple syrup, citrus, or other fresh fruit or fruit juice. (The majority of which are included in this cake!!)

    When the baking soda makes contact with these acidic ingredients, the soda fosters a chemical reaction that produces carbon dioxide gas. This gas expands in the heat of the oven, creating bubbles…and the trapped bubbles create steam, which releases into the batter and makes the cake moist and light.

    But the recipe called for baking powder, whic does not require an acidic ingredient to produce that much needed chemical reaction.

    The result? A dense cake that never chemically reacted.

    Now, I need to leave work and re-bake my cake with baking soda!

  146. I made this last night and it made for a delicious breakfast this morning!
    I love the combination of lemon and blueberry and was thriled I finally got to try this recipe.
    I also loved yesterday’s post about Lamb kabob’s. I have always marinated with oil, garlic and rosemary, but am going to give the yogurt marinad a try. It looks like a winner.
    I am a long time reader and want to wish you and your husband well with the baby:)
    Best wishes!

  147. I did it with light olive oil, full-fat yogurt, poppy seeds, a few pecans and almond slices (could have used more of those last two), and a bit of grated fresh ginger. Husbeast pronounced it the best thing he has ever eaten. I actually wondered what he REALLY wanted, so fullsome was his praise!

    Thanks!

  148. ok I just clicked the surprise me button and was brought to this heavenly looking cake that I will for sure be adding to the mix for post Thanksgiving brunch. Am thinking I will try it with sour cherries that I have frozen from the farmers market as well as the lemon and blueberry version since I have a ton of frozen blueberries from the summer. I can’t wait to give this a shot and have learned that the surprise me button is awesome!

    1. 2nd try — That’s “beat”, not “bean” in the second graph of the recipe. (I guess the first time I changed it, it didn’t actually register stupidbadconnectivityargh.)

  149. I made this today using orange instead of lemon, and included toasted walnuts. Reduced to 1/3 c. oil and 2/3 c. sugar. Cake was moist and flavorful. Loved it! Also, after I brushed on the orange-sugar glaze, I sprinkled it with sugar for a pretty finish. So lovely. Wonderful with tea.

  150. A friend received a gift of backyard-picked lemons, oranges, tangerines and grapefruit mailed from her Florida boyfriend (we are in Michigan), and she in turn gifted me and so I had to make this cake. I used the zest from one orange and one freakishly large lemon, and used olive oil. I skipped the blueberries and threw in about a quarter cup of toasted pine nuts, used plain 2% homemade yogurt, and made the syrup with lemon and orange juice. Since I was leaving out the fruit I thought this might be a smallish loaf and so baked it in my smaller bundt pan. It nearly overflowed while baking, but settled nicely as it cooled. The cake baked perfectly in 40 minutes, was nice and golden on the outside and spectacularly moist on the inside. The flavor is intense enough (I used quite a bit of zest because I wanted it to be very citrusy) but not overwhelming–just bright and sunny. Thank you for such a lovely recipe and all the ideas. If we finish this cake by tomorrow I will try a grapefruit variation by the weekend!

  151. I had to try this, to go with my current yoghurt obsession, so I made it today with grapefruit zest* and it’s lovely. Light yet moist and really satisfying. However, I don’t quite get the point of the ‘syrup’. I don’t think the cake really needs it. Maybe if it were thicker…

    I can’t wait to try more variations. Orange with finely grated chocolate,instead of chips! I’m also excited about the lime-coconut combo – but does anyone have advice on how to administer the coconut? I’m afraid the grated stuff would interfere with the lovely texture….maybe some coconut oil?

    *and a tiny bit of sour cream because I didn’t have full-fat yoghurt.

  152. Just made this (yes, at 4 am central), and it looks so amazing!
    I made one loaf (2/3 of the batter) and divided the rest into 10 mini muffins. I wanted to experiment with the muffins so added various things, such as semi-sweet chocolate chips, almonds, dried cranberries, blueberries. In terms of the basic ingredients, I used half brown sugar/white sugar, went light on the olive oil, and after looking at the comments about baking powder/soda, ended up using both (3/4 powder, 1/4 soda) and my cake/muffins rose exactly to my desired height : D (3/4 in a mini muffin filled out).

    This is my first time using the Meyer lemons and they are so heavenly in scent and color. I love them, and I love this recipe. Thanks so much!

  153. Just made an orange walnut version – used 1 Cara Cara orange for both the zest and the juice, and toasted a 1/2 cup of walnuts and added – and it’s DELICIOUS. Super moist and filling. I think next time I’ll try a raspberry lemon pistachio version.. mmmm..

  154. I made this with applesauce instead of oil, fat free yogurt and the Costco triple-berry mix. I also doubled the amount of Meyer lemon juice and poured the lemon/sugar mixture on while it was just out of the oven. The effect was wonderful. It made the cakes settle to half their height and they were both sweet and tart. Very moist and absolutely delicious.

  155. Hi Deb! I just wanted to write that I had great success with this recipe. I went for the poppy seed version, folding in 1/3 cup of poppy seeds after folding in the oil (not sure if that is the right moment to add them but it worked!). The loaf was moist and delicious. Also, I skipped the lemon glaze to make it more of a breakfast loaf (ha!) and it still had plenty of lemon flavor. Thanks for a great description, all of your add-in/replacement ideas are really helpful for recipes like this!

  156. I made this (with the blueberries) as cupcakes for a birthday because I have a bizarre affliction that involves putting quick breads in muffin pans. I glazed them then put your Swiss buttercream frosting on top. That was the first time I made swiss buttercream, it was a near disaster, but it turned out delicious. Moist lemony cake with buttery rich frosting. Thanks Deb!

  157. Curious to know how this cake holds up after it is made — per Deb’s suggestion I was thinking of making it and sending it my brother who is taking the MCAT next week. But will it arrive moldy/ it is so moist it requires refrigeration?

  158. I made a version of this with olive oil instead of vegetable oil and replaced all of the sugar with honey and used nonfat plain Greek . The baking time was quite long and the loaf got a little more golden than I would have wanted but the loaf smells quite good and I can’t wait to take a slice of it.

  159. I’ve now made this cake 3 times (First – just like you did, second with poppy seeds instead of berries). This time it came out so well I had to share…I made it late last night and my pantry wasn’t well stocked in the flour dept. But I had set my mind to making this and only having whole wheat flour wasn’t gonna stop me. So I only used whole wheat flour – and it’s great! I increased the lemon zest to 1 tbsp to help balance the grassy whole wheat flavor and I used poppy seeds instead of blueberries. I made it in cupcake form to more easily share with co-workers and when I pulled out the cupcake liners I found my lavender and sprinkled it on top – SO good – and pretty! I did decrease the oil to 1/3 cup – the cake seems drier than before – but probably because of the whole wheat flour…am anxious to try with olive oil now!

  160. Just made this with a few of the suggested swapouts: 1c mixed blueberries and blackberries because that’s all I had, 2 Tbls poppy seeds, vanilla sugar because I had some and had never used it and greek yogurt. Instead of making the lemon syrup, I am using Limoncello! I will serve slices with berries macerated in limoncello!

  161. I just discovered your blog recently and just love your recipes and the layout.

    I have two loaves of this in the oven right now to take to work tomorrow. I made it for Easter brunch and everyone loved it. I cut the oil down to 1/3 cup and used low fat yogurt.The cake is still moist and luscious. Instead of taking the cake out of the pan to baste with the lemon sugar I poked holes in the top and poured it over while still in the pan, this way the sides and bottom get to absorbed the syrup too. Thanks again!

  162. So I am just making this now, and tasted the batter as I am cleaning up, and this is incredibly bitter. I am not sure what I did wrong, and I am hoping that the cake itself will taste better as it bakes, but I am sad! This recipe looked so good!

  163. Just a warning, don’t pour the lemon sugar-mixture over the cake before you get it out of the pan. I ruined my loaf this way. I’ve made this loaf twice now and its delicious, will be making it a third time!

  164. Just made this with 1/2 c. rum instead of lemon and blueberries, and then topped it with your strawberry coulis from another recipe. I also used 2% greek yogurt because I had it in the fridge. Delicious. I had no idea how much rum to put into it, and it just so happened that 1/2 c. was left in the bottle, so in it went. Not too strong for me, but I like a distinct rum flavor if I’m making a rum cake. I wonder how the rum flavor would be affected if I did a rum glaze instead of putting it all into the cake? In any case, my non-dessert-eating husband just finished off a whole big piece. I can’t wait to try this with other flavor combinations. Deb, your blog has put such a spring into my recipe collection. I keep finding new things to try. (p.s. love the shakshuka. yum.) Thanks!!

  165. I made this last night and it was so incredibly delicious! I used regular lemons, and changed the vegetable oil to olive oil (all i had on hand), and Fage Total Greek Yogurt. It was incredibly moist and super delicious! I ended up pouring the lemon-sugar mixture right into the pan while it was still warm (after I poked a bunch of holes) and everything turned out fine. I will totally make this again and again!!

  166. Made this for my Mother-in-law this weekend, and got rave reviews. I like that it is moist, but tonight I think I am going to try it with less oil and yogurt :) thanks for the delicious and bEaUtIfUL treat!

  167. I made this last night and it looks amazing! My mother said it tasted that way too! But just one question, if I’m making it ahead how should it be stored? Should I refrigerate it or just leave it out covered?

  168. I have made the cake several times but I tried a couple of variations this summer and ended up with a strawberry lemonade version that turned out beautifully. The full recipe is over here at our site: http://theroadforks.com/recipearchives/strawberry_lemonade_yogurt_cake
    I split the cake batter into two and substituted most of the yogurt in one half with strawberry puree and swirled the two batters together. I also used fat free yogurt and white whole wheat flour to make it a bit healthier. It takes a little more effort than the original recipe but is so worth it. Deb, thanks so much for featuring this recipe! It’s become one of my favorite “play with” recipes.

  169. nice recipe! I was wondering if you have any recommendations for me to make this in a regular 9×13 baking pan? How much batter should I pour into the pan, in that case?

  170. Just a thought – what about using a citrus based liquer to brush on as the final step (of course with a little sweet dissolved in it before brushing it onto the cake)?

  171. okay, this is my first post…but I don’t think my last. I have been working my way through the recipes here. Particularly the everyday cakes. I made this last night with olive oil and whole greek yogurt. I subbed the blueberries for fresh blackberries, raspberries and strawberries. *sigh* Its soooo good. Thankyou Deb for making dh and co-workers so very happy. :)

  172. I made this with blueberries–so yummy! I did end up cooking it for a bit longer, but my rental oven leaves a little to be desired… I’m going to have to try a new version next time!

  173. Hello! I attempted this cake yesterday and it turned out great! Almost… It was a little tough around the edges and especially on the bottom. I cooked it for over an hour before the center was cooked. I am inexperienced with baking so I am not sure whether I should turn down the heat and cook it for even longer or turn up the heat. Any suggestions?

    In spite of the minor kink, the flavor of the cake is WONDERFUL and I can’t wait to try it again! Thank you so much for you site Deb!

  174. Hi Deb!

    I just wanted to let you know that I have tried a variation on this one. Instead of 1.5 cups of blueberries (which I didn’t have), I used 1.5 cups (approximately, it may have been a little less) of your rhubarb vanilla compote. I also used olive oil. Then, I topped it with about an inch of streusel. Let me tell you, it is divine. Divine! The streusel gives it a great crunch.

    I would like to try a version with dates and olive oil. Fortunately, my pantry has both… So I’ll be back with an update on that next week.

  175. Thank you for the recipe.

    Here are the changes I made, mostly because I ate all the blueberries in my house and terrible ability to follow instruction. But that’s another story. Here goes.

    Instead of berries, I used pears (packham and bosc chopped up into tiny cubes).

    I increased the amount of lemon juice to 1/2 cup (one and a half lemons). Also, rather than saving the lemon juice for the end, I mixed the lemon juice in with the other wet ingredients (zest, yogurt, etc.)…which was accidental.

    I was going to use only 1/2 cup of sugar, but for some odd reason, I kept thinking half to myself and used 1/4 of sugar in my cake.

    Nevertheless, cake turned out well. Not very sweet, but faintly so. Moist and a bit on the more lemony side, but I love lemon (one of my favorite smells, especially the zest). So, win win. More for me.

    That said, and comparing the lime yogurt cake with blackberry sauce, I prefer the lime yogurt cake. [https://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/]

    Thanks again.

  176. OMG, OMG, OMG – I am beside myself with excitement. Found your site quite by accident yesterday – I am now addicted – can not stop viewing and printing out your recipes. Haven’t tried any yet (as it was just yesterday I found you) but won’t be able to say the same after this weekend. Found you when I googled raspberry yogurt cake – can not wait to make that and this lemon yogurt anything cake. Thank you!!!

  177. What a cake! Absolutely top class recipe. I tried it with almond essence instead of vanilla, and added 100g of white chocolate- must say the results were stunning. I also attribute a good part of the deliciousness of the cake I made to the top quality whole milk yoghurt I got at our local middle Eastern store. Also, I used sunflower oil, and unbleached caster sugar. As I said, stunning results- possibly the best cake I’ve ever tasted. And one of the easiest! My only negative comment is that this definitely makes too much batter for that size of loaf tin- and would have even without the extra white chocolate I added. I was kicking myself for not having a cupcake tin- I’ve just moved house and still haven’t gotten all my baking supplies on hand!

  178. I just made love to this cake (in muffin format).

    My husband was jealous at first, but then he tried one.

    WOW. That was the only blueberry baked good I’ve ever eaten that I thought actually did justice to my all-time favourite fruit.

  179. Oh my goodness. This cake is so delicious. I didn’t make any alterations this time, but I think strawberries/maybe pomegranate for the citrus would be delicious. I have had four people say it’s the moistest cake they’ve ever had. One of my friends, a real foodie, tells me the cake is dry, but I think there might be something wrong with him. Personally, I think I have a slice for every slice I give out, meaning I’ve eaten half a cake in a two days. Muffin form sounds interesting.

    Deb, I’ve been reading your site for a few months. I’m a self-proclaimed chef and was going through such a busy time I was living vicariously through your food adventures.

  180. I just made this last night and was very disappointed. I found the lemon to be way too subtle and the muffins were rubbery and slightly tough in texture. I followed the recipe to a T though (except for making them into muffins) so I am not sure what went wrong. This was my 2nd blueberry baked recipe from this site and both were not tasty according to my tastes.

    I have loved many other things I’ve made from Smitten Kitchen (chili, plum cake, etc.) though and will continue to come back!

  181. My meyer lemon cranberry cake just came out of the oven. It looks and smells DELICIOUS! The crumbs are also outstanding :)–lots of lemon and cranberry flavor with a nice sweet hit from the syrup. The 1.5 cups of fresh cranberries I added to the cake now look like little rubies poking through the top. I am tempted to try the thin cake idea next time for a more elegant presentation. Thanks a million as always for a great recipe!

  182. Delicious-ity! Made this lovely lemon cake this morning with regular lemons and no blueberries. It was still so tasty and moist. Love the tart lemon topping, though I did add in twice as much sugar as called for and it was still plenty tart.

  183. Yummmmm! My 5 year old and I made lemon-mixed berry muffins and I had to hide them from myself. The glazing is a must. Thanks for the great recipe!

  184. I’ve made Ina’s version before, but this blueberry/lemon version was way better. Next time, I’m going to try Morello cherries with almond essence and orange juice and see how that comes out. Then maybe I’ll try raspberries and then blackberries and then choc/orange…… so many cakes to make and eat!

  185. I found this recipe a while ago because we had plain yogurt in the fridge left over from making some sauce for falafel, and we weren’t sure what to do with it. I made it last night at 11pm (I’m an astronomer; I keep pretty late hours). It came out of the oven at around 12:30am and by 12:35 it was half gone. There are only two of us in the house, but it didn’t matter, because this recipe is ridiculously delicious.

    Our modifications: we used blueberries and eggs from the farmer’s market. They were exquisite, though it certainly cost me to sacrifice 3 of those beautiful orange yolks. Also we had a lot of whole wheat flour so we used that. And finally, I made more of a lemon syrup by beating as much powdered sugar into the lemon juice as it could hold.

    There’s something truly fantastic about the blueberry and lemon combination, and this turned out wonderful. Thanks!

  186. I stumbled across this recipe while searching for a way to use a precious Meyer lemon that was hanging ripe & plump from the much-coddled tree in my living room. I must have read 1000 recipes to find one worthy of such a perfect specimen.
    I’ll mention here that I hate to bake. Unlike cooking, baking typically requires a certain scientific method, the accuracy & patience for which I don’t possess. But as it turns out, this recipe is completely foolproof, because I was a complete fool.

    I neglected to ensure that I had all of the ingredients before zesting my perfect sweet-sour citrus globe and decided that I would figure out how to make this work anyway. I also had a notion that I would be able to make this a healthy, fruity dessert that would actually taste good. Big hopes for as novice a baker as myself, I know.
    But again- foolproof. Here are the changes I made:
    1 cup flour, 1/2 cup whole wheat flour (will use more whole wheat now that I know it works!)
    TINY PINCH kosher salt (will leave this out entirely next time- not needed.)
    1 1/4 cups plain fat free Greek yogurt
    3/4 cup plus 1 tablespoon sugar
    1 large egg + 1 egg white (simply hadn’t noticed that we only had 2 eggs left!)
    Zest of 1 big lemon
    1 teaspoon pure vanilla extract
    2 Tablespoons skim milk (had to thin it somehow, since there were only 1 1/2 large eggs & Greek yogurt!)
    1/4 cup olive oil (light, not extra virgin)
    2 cups fresh blueberries
    1 diced mango (just had it to use up & love mango, so I thought, “why the heck not?”)
    The “batter” was more like dough, it was so thick, but I spooned it into paper-lined muffin tins & baked for 40 minutes. The “glaze” was more like sweet/tart lemon juice but I think it’s imperative if you really want the Meyer lemon experience. I poked holes with my cake tester & painted it on heavily.
    THEY WERE AWESOME. My husband remarked “Howee muvruv prl!”, which is what “Holy mother of pearl!” sounds like with a large bite of lemon-mango-blueberry-yogurt muffin stuffed in one’s mouth. There’s a LOT of fruit- I wasn’t sure they would even set up there’s so much, so I’d probably cut back a little next time, but they set up just fine & are so much fruity deliciousness!)
    I’m saving this & may even post my version (proper credit given of course) onto my own blogsite, which isn’t really even ABOUT food… they were that good.
    Thank you!

  187. I love this cake and I’ve made it several times since I ran across the recipe, but to mix things up a bit tonight, I baked the cake (skipping the blueberries in favour of the canned spiced pears I put up last summer) in an 8×8 square pan. Delicious!

  188. Hi, Deb. I’m planning on making this for brunch with a friend. Have you ever tried mixing lavendar in the batter? I had a great lemon cake with a hint of lavendar a few years ago and think about it occasionally when I see a recipe like this.

  189. I was about to make the blood orange olive oil cake, swapping the oranges with lemons, but then I remembered this recipe. I used regular lemons, large eggs, all olive oil, 0% Greek yogurt, and cut back a bit on the sugar in the lemon-sugar mixture since I like a tart lemon flavor. It’s in the oven now and smelling awesome. Thanks!

  190. I made it whith straberries cut into small pieces instead of the blueberries, I´m having some trouble not eating another piece right now, i just ate two slices and it´s been out of the oven for less than 20 minutes!!! help!

  191. I made this cake for my Mum’s birthday and I think it is my new favorite cake!! I used greek yogurt and all organic ingredients including eggs from my very spoiled chookies and it turned out SOO beautiful. Everyone in my family was impressed (apart from my 4 year old who returned from school and informed me this was NOT a birthday cake – apparently they do not come in loaf tin forms, but rather cupcakes or round cakes that can be decorated with brightly coloured sugary things. So we made your mini chocolate yogurt cakes too!) Then i took the remainder to work and everyone was promptly directed to your amazing site after they requested the recipe. Thank you once again for a fantastic recipe!

  192. Excellent cake – I cooked it with my niece last week and today I’m going to make it with strawberries. The only thing I would say is that the lemon drizzle that you spoon on makes your mouth go crazy so my niece spat it straight out – Good for adults though!

    I love this website

  193. I’ve had this beauty bookmarked far too long. I finally gathered the ingredients to bake it today…. only to have my toddler “helper” eat all the full-fat yogurt before it made it into the mixing bowl! I resorted to non-fat Greek yogurt we always have on hand. Before I could digest the lack of fat in an Ina-inspired recipe, my little one dumped the lemon juice in the batter! Alas. The cake would be glazeless. Despite our “adjustments,” the flavor of this cake was superb! I look forward to making it again – the way the recipe was written. Thanks for sharing your lovely recipes.

  194. this recipe was fantastic; and the 12 muffins/cupcakes disappeared within minutes from eager friends and family. i used a 0% fat greek yogurt and the 1/2 cup oil as written in a wonderful batch of the classic lemon and blueberry. we can’t wait to try more variations!

  195. Delicious!

    On a side note, did you know that the Chobani yogurt website used your picture of this cake to advertise a recipe using their yogurt? I saw the picture and immediately recognized it, and wanted to inform you just in case you didn’t already know. I checked several times and it’s the SAME EXACT PICTURE (the top photo of this post) complete with powdered sugar topping and white plate. Just thought you should be informed if you weren’t already. :)

  196. this is a lovely-smelling cake. and i almost ate all of the batter when i tasted it. i substituted orange in equal amounts for the lemon, left out the blueberries, and added toasted walnuts. i’m not sure yet how it will taste… but i can’t wait, based on the scent wafting from the kitchen!

  197. Hey Deb, I made this cake the other day and substituted the blueberries with pecans instead and it was really good, that I kept half a loaf for myself and refused to share it with anyone else!

  198. I made this cake on Saturday for a lunch I was hosting. It was a huge hit. I used non-fat Vanilla yogurt (I use Wallaby brand which is very thin/runny) and 1/4c of olive oil. The cake was incredibly moist but not fudgy. I didn’t use the syrup at the end, after reading a bunch of the posts. Instead I made a lemon marscapone frosting that I found on foodandwine.com It was ridiculously simple and delicious. Thank you for the recipe. It was so good that one of the guests when to cake before lunch.

  199. I made this cake twice this weekend to bring to a family Easter party, both with the lemon & blueberry combo. Both with Greek yogurt. The first time used frozen blueberries because the lame grocery store didn’t have fresh ones. About 20 minutes into baking, I realized I forgot to add the oil! Husband offered to go back out for more yogurt and lemons, and he also brought home fresh blueberries, so cake #2 was made properly.
    Cake #1 was Very Good. Cake #2 was Outstanding!
    For anyone who wants/needs to omit or reduce the oil, you will still have good results.
    If anyone reading this tried a lime/coconut version, would you please post your results and suggestions? Thanks!

  200. I also made this cake twice this weekend!!! I made one with lemon and raspberries for Easter, and then, because I couldn’t get the first comment about a lime and coconut version out of my head, I made that one too!!

    Jenny K., the lime/dried coconut version was delicious…I was afraid that it wouldn’t be moist enough, but it was this great fluffy consistancy…and a huge hit at the office :) It’s an awesome summer combination!!! I would totally recommend it (I plan to make both again :)).

  201. Adrienne, thanks so much for your post! I can’t get the lime/coconut combination out of my mind either. Think I’ll try it this weekend! Did you use sweetened or unsweetened coconut?

  202. Made this with just blueberries (no lemons around the place) and low fat yogurt (cause I ordered the wrong yogurt for baby on the shop) and I’m not sure how it tastes cooked yet but OMG it’s amazing in batter form :p hehe… lucky it made it into the tin.

  203. Jenny K, I made mine with sweetened coconut, but I’m sure it would taste delicious with either :) Did you make it this past weekend? If you did, which did you use?

    1. Stephanie — Aargh. I sent a DMCA Takedown Notice to their host last month and they’ve done nothing. Utterly ridiculous blatant content theft. Nobody buy Chobani! (I’m done ranting now.)

  204. Just wanted you to know that I sent Chobani an email and let them know that I won’t be purchasing their products anymore since they think it’s alright to steal your photo. Not the kind of company I want to support.

  205. Thanks, Mary! Unfortunately, once they ignore a DMCA, the only thing left to do to get your work back is to send a Cease and Desist and then start litigation. Uh, obviously this (and there are many other like this) is not something I wish to pay lawyers a gazillion dollars to take care of. I’ll settle for knowing it’s giving them bad press.

  206. Yuuuuuuuuuuum, thanks Deb. I have only just discovered you and your wonderful story telling, in words and meals. I am tucked up inside on a sunny but crisply cold Australian wintry day and have been reading your archives and smiling and plotting over your recipes and just had to take a break to make a variation of this (a kind of jaffa style muffin with an orange from my tree and choc chips. Mmmmm. Have also bought ingredients for the famous white bean dip and plan to make that tomorrow. Thanks for letting me into your world.

  207. I believe this recipe will cover a variety of baking days for me. Gluten free, of course, and otherwise adapted.

    Latest notes read: I rarely buy Chobani, and will stick with my new love: Yoplait!

  208. Hey Deb,

    I just wanted to let you know that we received Mary’s email and are so glad that we did. We’re huge fans of your blog and would never, ever try to credit your work as our own. We appreciate Mary bringing this to our attention, and have removed the image. I’m not sure where you sent your takedown notice, but I can assure you that Mary’s email was the first we had heard of this issue. Please let me know if there’s anything else I can do.

    Sincerely,

    Emily, Chobani

  209. I followed your recipe exactly, but used three mini-loaf pans instead of one regular pan. It. Is. Fantastic! Thank you!

    Of course, now I have three loaves and nothing to do with them. :) Can I freeze them, or will defrosting the bread dry it out?

  210. I made this today, and it was delicious! You earlier addressed a concern about the blueberries sinking but mine all rose to the top! It was still lovely and moist inside but it would be better if the blueberries were evenly distributed, like yours! What do you think causes this? I live in a really humid climate, could that be it somehow?

    Always enjoy your crisp, pretty recipes!

  211. Yum yum yum. Made a double batch a couple of days back. One with blueberries as per your recipe and the other with raspberries. Both gorgeous!!!!! I think the lemon syrup on top is really what takes this cake from lovely to total yumminess.

  212. We’ve enjoyed several iterations of this cake over the years with whatever produce is overflowing our garden – tonight’s is blackberry lime, and in my humble opinion, it’s sinfully good. I’ve made this cake so many times, but I still have ideas for more variations… This recipe is definitely one to hand down to the grandkids (wow, I feel old just thinking about that). Thanks for yet another SK treasure, Deb!

  213. I just made this cake last night and it’s absolutely delicious. I brought leftovers to work and everyone loved it. Thank you! I also had a question about the end directions:
    When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. 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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
    –When I flipped the cake out onto a cooling rack it was upside down, so I struggled with flipping it back over to poke tiny holes into the top to add the lemon/sugar. Was I suppose to leave it upside down and poke holes through the bottom instead?

  214. Oh, how I love this cake! Last time, I made it with the blueberries but I think using gluten free flour (Bob’s Red Mill all purpose–works great in this recipe) caused the berries to sink. It was still delish and incredibly moist, but left me with a mushy blueberry mess at the bottom. Today I tried it without the blueberries and used poppyseeds instead. I also subbed over a teaspoon of almond extract for the vanilla, the juice of 1 lemon, and used honey greek yogurt. It browned a little more on the bottom without the blueberries. Hopefully this sticks around for more than a day this time…

  215. I used Chobani greek yogurt with peaches and some frozen mixed berries. I also mixed a little lemon juice with fresh squeezed sweet Texas oranges, which made the glaze delicious! This little cake was a piece of Heaven.

  216. I just tried making this with blackberries and lemon tonight. It was a spectacular failure. The stick was completely clean when I pulled it out of the oven, and every time I poked it to let the lemon soak in, but when I flipped it out of the baking dish it was completely raw in the center. Like fell apart and oozed everywhere. I’m not really sure what went wrong, everything seemed perfect-golden top, clean toothpick…..and then straight up batter in the center.

  217. I was out of plain yogurt, but I did have some leftover pineapple cinnamon yogurt I had made before… which turned out perfectly! Since the yogurt was already flavored and sweetened, I cut the sugar in half. and MMMHMMM is it yummy!

    Thanks for the inspiration!!

  218. Such a good cake! This time I made it with a cara cara orange, blackberries cut in half, olive oil, whole goat yogurt, .5 c whole spelt flour, 1 egg + 2 flax seed/arrowroot powder egg substitutes, sugar reduced by 25%, no glaze. Rich without being too sweet, excellent crumb in a dense but not rubbery texture.

    I wonder if it would work with heavy coconut cream sub’d for yogurt?

  219. I made this yesterday evening (choosing to go the lemon and poppyseed route) and it is amazing! My boyfriend and I have seriously had to police ourselves in order not to finish the whole thing today. Yum!

  220. I regularly make this cake – it is perfect. Today I made it into muffins, with almond extract instead of vanilla, with poppyseeds, and with toasted almond flakes on top. NOTE: I decided to brush the tops of the muffins with the lemon/sugar syrup, and I regret it. That syrup is (meant to be) very tart, and it overwhelms the delicate almond lemon flavor of the muffin itself. Still good, but would have been better without the syrup.

  221. These kinds of have grown wonderful ever again routines by which enables us to relax any back bone and as well sleep correctly without the past experiences with regards to stress with your yet again.

  222. I love this recipe. Makes ridiculously moist cakes! Adding raspberries into the batter and swapping the yogurt for lemon flavored mixed with some mixed berry flavored yogurt (I didn’t have enough lemon yogurt) made it even more awesome!

  223. HELP!!

    Hello I am a novice baker and I tried this recipe, but i was sadly disappointed. I don’t know what i did wrong…I followed the recipe to a TEE!! Yet the inside of the cake wasn’t cooked at all. Around it, the bottom and the sides and top were cooked, but the insides were a runny mess.

    I used 1 1/2 cups of frozen blue berries. Could that be problem? Is there maybe too much water in frozen fruit? Should I have gone with fresh blue berries?
    I also checked the temperature of my oven, and thats not it.

    This looks so good, and everyone else seems to have no problem with this recipe so Im trying this again this weekend….Any advice?

    Thanks in advance :)

  224. So sorry that you had trouble. The frozen ones do have extra liquid, but it would usually require extra baking time. Did your tester come out clean? If the tester came out clean, it should have been done.

  225. For those of you who are curious, I have made this with non-fat yogurt and 1/4-1/3 cup oil and it was still delicious if you are looking for ways to lighten up. I have also made a blood orange version which looked really pretty. Next up: poppy seeds itching to be used!

  226. Almond Joy Version. Add 1 1/2 Cup toasted coconut,, almond extract for vanilla, 1/2 cup chocolate chips, and top with a chocolate glaze.

  227. Accidentally added the lemon juice directly to the batter. Very lemony! I think it may have affected the texture somewhat, but no one complained. We left out the berries.
    I was wondering about mixing the batter. Do you gently stir like a muffin batter or mix well like a typical cake? I aimed for something in between.

  228. I made this yesterday with no juice or zest, subbed almond essence for the vanilla (and doubled the amount) with dried cherries and chocolate chips. OH MY! Very, very good.

  229. Deb, if using poppy seeds, would you recommend soaking them, or is it all right to just add them straight to the batter? Thanks!

  230. Just made this with half coconut oil/half canola oil and adding 1/3 cup poppy seeds like you suggested. Se delicious and easy. Came out to 20 medium muffins. Oh, and I used Greek Yogurt plus milk because I didn’t have regular yogurt at home. Can’t wait to try other versions… like with the blueberries. One question for you: The muffins stuck a lot to their little paper cups. Anything I can do to help that somehow? It doesn’t seem to happen with every dough.

  231. I just made this with orange zest + semisweet chocolate chips…DIVINE!

    Things I did differently than the original recipe:
    1. Bake at 350 for 75 min.
    2. Used non-fat plan yogurt
    3. Made orange syrup a bit thicker, poked holes in cake with a fork and drizzled it in.
    4. After cooling it by placing in the fridge a bit, it felt moist, almost too moist for me. So I stuck it in the oven at 275 for 30 min, with the fan on as to “air out” the excessive moisture…I don’t know if that’s a standard technique but I did it anyways and now it has the right moisture content :)

    This one’s definitely, definitely a keeper…Thank you so much!

  232. This looks delicious, and I plan to make it soon. Also, I just thought I’d let you know that one of your pictures is on pintrest but not linked to your site. I found you by googling “yogurt anything cake”. Just thought I’d you know.

  233. Made this as muffins this morning for my daughters birthday. I did just the lemon and blueberry (since I was specifically looking for lemon and blueberry with yogurt). I omitted the glaze since they were sweet enough. I had less than 1/4 cup of oil, so I used part vegetable oil, part coconut oil, and part melted, cooled butter. I also used turbinado sugar, and cut back slightly on the 1 cup called for. They were deliciously moist and yummy. The best part is that I had enough to wrap up and stick in the freezer for the kiddos to grab in the mornings if they like. Thanks!

  234. Made this cake for my B&B guests. Followed the recipe exactly, the batter tasted excellent and the cake is in the oven so I’m sure it will be outstanding, as everyone else notes. Thank you Deb for another fabulous recipe!

  235. I love the combination of lemon and blueberries and this pound cake hit the spot! Everyone else in my family loved it too. I substituted the whole milk yogurt with non-fat and it turned out just fine. So glad I came across this!

  236. I accidentally brought home a big tub of maple flavored yogurt instead of plain… It was near expiration, so I dusted off this recipe, swapped out some flour for whole grain, some of the sugar for maple syrup, plopped it all in muffin tins, sprinkled the tops with my favorite granola, and voila- delicious maple breakfast muffins. Anything cake, indeed.

  237. this is my favorite cake to make! my husband loves it. i have made it previously with lemon and blueberries and also lemon and chocolate chips and both times it was moist and delicious. tonight i decided to do an orange and chocolate chip variety AND reduce the oil to 1/4 cup as some suggested. for some reason the batter seemed a lot smaller and thicker. i couldn’t figure it out and just baked it anyway. it came out beautifully fragrant and perfectly moist, though a lot smaller and slightly more dense than before (though not that much). we each ate a piece and declared it was our favorite version yet. and then suddenly i remembered that i had FORGOTTEN THE EGGS. that’s right, not a single egg went in. i just am amazed at how foolproof this recipe is. you can do so many substitutions AND forget ingredients and it still comes out delicious, though i can’t wait to try the same version with eggs next time!

  238. I just got 10 lbs of blueberries from my csa, and this was the first thing I made! If I make it in the evening, what’s the best way to cool it over night? Fridge or counter, wrapped or unwrapped?

    I let it cool about 20 minutes, then loosely wrapped it in plastic, then put it in the cake carrier to further protect it. But I’m hoping the condensation doesn’t cause problems.

  239. this cake is absolutely delicious and kind of healthy! however, it took me a lot longer than 50 min and I would recommend not using all the batter because the first time I made the cake it spilled in my oven!

  240. First of all, I love your site! And I love all things Ina Garten so I’m excited to bake this cake tonight for a July 4th picnic tomorrow. I think I am going to use a mixture of fresh blueberries and strawberries and see how it works out. I think both will pair very well with the lemon in the background!

  241. This looks Wonderful, I haven’t been able to get it out of my mind! I was only able to find Meyer Lemons and actually that is how I found you. I live on the Texas Border , and we are really ingredient deprived. The thing is, I didn’t really care for Meyer Lemons at all, Crazy??!! I will be trying this cake with regular lemons an I’m sure it will be fantastic. thank you for the inspiration.

  242. I had the same problem as Jenna and several others: baked for more than 50 minutes, until the tester came out clean. Mine had enough of an outer crust that it even held together when flipped out to cool and then rolled back to be glazed. The first two thin slices cut off tasted great, despite being a little short on blueberries. I discovered the blueberries had mostly gone to the center, which was raw batter oozing out from a surrounding baked cake. I scooped out the raw middle, which was about 2/3 of the cake.

    Thoughts: I used frozen blueberries. Has everyone who’s had this problem also used frozen?
    I coated them perhaps too thorough with flour in hopes of keeping them from sinking. That may have caused them to clot together in the center, thereby keeping it too moist to cook.
    Or this is a judgment on me for baking instead of studying when I’m 36 hours away from the bar exam.

  243. PG – I had problems with my cake not completely baking as well. But I used fresh berries. I cooked mine for over 55 minutes. I was afraid of over baking it, so I took it out with an almost clean tester since it’d been in well over 50 minutes. I did not have the problem of my berries going to the center though.

    Although it was under-baked it was DELICIOUS! Can’t wait to make it again (and bake it a bit longer)! I’m about to recommend this recipe to a friend who just asked me for dessert suggestions. I think this is just delightful for summer!

  244. Hannah, thanks for your comment. Did you use fat free yogurt? That’s the only way in which I diverged from the ingredient list. The parts of the cake that did bake were delicious so I don’t think whole fat was necessary, but maybe that makes a difference in the thickness of batter and thus how the cake cooks through.

  245. I’ve browsed your blog a couple times but have never actually made any of your recipes until yesterday. I baked up a lemon blueberry loaf according to your recipe here and WOW! I brought it to my husband family reunion, and no one could keep their hands off it. I did tweak the recipe a bit using whole wheat flour than regular. The fresh picked blueberries I added worked beautifully and were the sweetest I’ve ever tasted! This will most certainly be one of my go-to’s for now on when a need a moist and delicious loaf cake! I can’t wait to try your other recipes on here! ;)

  246. Made this using grapeseed oil instead, and it turned out great! I am not a big fan of vegetable oil for baking, I find I can always taste it, whereas I find grapeseed oil has a more buttery flavour. I will try cutting down the oil to 1/3 cup next time as others suggested, it’s so moist, i don’t think it would impact it much! Thanks for this great recipe.

  247. I just wanted to toss my .02 into the ring – I made this today in cupcake form. Regular lemons, tiny, wild blueberries which were (mostly) thawed before baking for 22 minutes. I also tried half with chopped toasted pecans, and they’re ridiculously light, fluffy, and delicious both ways.

    I did, however, have to sub in for the yogurt. I only had 6 oz instead of 8 oz – made up the rest with vanilla ice cream and it’s worked out a charm!

    Thank you for providing a wonderful recipe Deb!

  248. When I baked this as a loaf cake, it was fine. Not great, but fine. When I made this as muffins, however, it was fantastic. I have such bad luck with muffins – they are either runny in the middle or dry and crumby – but this recipe made the Perfect Muffin.

  249. I’ve made this cake several times now. With red currants or blueberries and walnut oil or without oil and with more yoghurt – my current favourite is shredded coconut, lime and mango. Sometimes I’m to lazy to cook the syrup, then I add one more spoon lime juice to the batter, wrap the cake in foil and let it stand until the next day; by then the juice has dissolved the sugar and loses it’s sharpness (if you want to give it away, you have to wrap it anyway). Deb, many thanks from Germany for this delicious recipe and idea!

  250. How could I fail to read the recipe so wrong!!! I added the the lemon juice into the batter, and didn’t even bother adding the lemond rinds!! It’s in my oven baking as I type :( aw man!

  251. This cake looks delicious! Mine is in the oven now, and I too made some variations. I used sour cream (and a bit of milk) instead of yogurt, and frozen berries (blackberries, raspberries, blueberries, and strawberries). Also, I added more lemon zest and less sugar. It’s also taking longer than 50 minutes to bake. Can’t wait to try it!

  252. My loaf turned out beautifully! It took about 25 minutes extra, and though I was skeptical about the glaze at first, I’m so glad I made it! Thanks for another fabulous recipe.

  253. Ohhh..I made this with apples, and it’s soooooo good. Still so moist on Day 2! yum! Gotta try blueberries next. Thanks for the recipe!

  254. Hi, Deb!

    I haven’t been able to read all 300+ comments (just the first 100!), so I hope you haven’t answered this before. If you have, I’m sorry!

    I have made this cake twice, and though the taste is great, it looks less than good :(

    Both times it has sunk after it came out of the oven, and all the blackberries are at the bottom, making a thick blueish paste.

    I always measure ingredients carefully, using a kitchen scale, but I did use only olive oil. I also added a litle baking soda. Do you think any of these two might have been the cause?

    The first time, I used a rectangular plum cake mold (much like the one in the picture), and since I got bad results, the second time I used a larger mold, a 9x15inch.

    Now I’m thinking maybe it’s because of the size of the blueberries… the only ones we get here in Madrid are really fat. Is there any trick to help avoid them sinking (other than the flour)?

    Thanks so much!
    I love the recipe, but it’s a dissappointent to cut it open and find all the fruit sank! :(

    1. Hi Irene — Sorry, it may not be the best recipe for very large blueberries. I hadn’t considered this when I wrote it! Coating in flour works, but only a little. For large berries not to sink, a thicker batter is needed.

  255. I’ve made this cake 2 times in a round cake pan, with blueberries on one side, and raspberries on the other side. I used frozen fruit coated with flour and vanilla yoghurt. Delicious mix of sweet and tangy.

  256. This is a delicious recipe! Took longer than 50 minutes for sure, about an hour. I also had to cover the top with foil for the last 10 minutes to stop it getting too brown. BUT, it was just so yummy and the lemon glaze made it very moist and tangy. Highly recommended…

  257. Made this for my Dad’s birthday cake today. Doubled the recipe as written, and used a bundt pan. I thought it wouldn’t fit and would bubble over in the oven, but it worked perfectly. Took just about an hour to bake, and came clean out of the pan. Delicious – everybody loved it!

  258. An additional note, my husband is counting calories (using the LoseIt app, and down 17 pounds since January 1st!), so I’ll post the calorie count here in case it is helpful to anyone else. As a bundt cake, with the powdered sugar glaze, cut into 16 even slices, it is 404 calories per slice. Without the glaze, it is 370 calories per slice. The standard recipe in the 8 1/2 inch loaf pan, cut in 12 approx. 3/4-inch slices, would be 247 calories without glaze.

  259. Yikes! Too much batter! When I poured it in I knew it was too much but decided to trust the recipe, wish I had done more digging in the comments. Luckily I put the bread pan in a rectangle cake pan to catch the extra but there’s no way on earth this would fit in one bread pan. I would recommend making too thinner loaves or using some batter for cupcakes as others have done. I’ll be scooping the spillover into dish for myself.

  260. I had such hopes for this….but something went totally wrong. It cooked up dense instead of fluffy/crumbly. I used full fat yogurt so that is not the problem. Seemed like it needed way more fat than it has, at least from the texture of the one I baked up. Also , no lemon flavor to speak of. Boo =(

  261. Deb, the only baking I’ve ever done has been from your site, all in the last month. I’ve made the jacked up banana bread, the red wine chocolate cake, the strawberry summer cake, but this has got to be the high point of my (fledgling) baking skills. I skipped the blueberries, not being easily available in India, but other than that mostly stuck with your recipe. Upped the quantity of zest, added a healthy splash of dark rum to the batter, and made one loaf and 9 regular muffins. My husband walked in one cue and has pronounced this as one of the few things in life that qualify for the word Perfect. Any liqueur suggestions in case I’d like to sub rum with something else? I love the depth of flavour alcohol can often give the simplest recipes.

  262. Thanks a lot for the recipe :) Made it yesterday and it’s the most awesome lemon cake I’ve ever eaten. It’s just so unbelievably fluffy and soft and moist. (Sadly the cats liked it a lot too…)

  263. Dunno if this has been posted yet, but after making this cake many times, I just swapped a cup of the flour with fine cornmeal, added a 1/2 tsp cardamom as well as a scant 1/4 cup millet. It is DELICIOUS. So breakfasty. I think it’s my favorite version yet. : )

  264. Very nice recipe! Can someone please tell me, how many grams is one cup? I want to bake this cake tonight so hopefully someone can help me out..

  265. How long will this cake last? I wanted to bake it Saturday for a morning tea on Tuesday? Will it be ok or is it best baked 24hrs before serving? It looks amazing!

  266. Just made this with lime for a festive st. patrick’s day dessert! Also with blackberries. The green flecks from the zest are very pretty in the batter, which was delicious.

  267. I made this cake yesterday. It was delicious. My lemons were so sad that I substituted oranges. It is mostly gone. Thankfully there is enough left for a piece with my coffee this morning.

  268. Just made this with blood orange in a rectangular baking dish, cake style. Had a pint of berries so pressed them in on top. It was a big hit with coffee after dinner and fo breakfast today. Great recipe for improvisation!

  269. Deb, I don’t even remember how I discovered your blog – it may have been when I was looking for the perfect chocolate chip cookie recipe and found it on this site in the form of your crispy chewy chocolate chip cookies. I am growing quite dependent on this blog, and I can’t tell you how many compliments I’ve received on everything I make from Smitten Kitchen. I just finished making a double batch of this lemon blueberry cake – in the form of cupcakes for a baby shower this weekend. They turned out wonderfully! The wild blueberries worked like a charm (no sinking, hooray!), the batter rose quite a bit, and the cake is so soft and fluffy! I am going to frost them with a lemon cream cheese frosting. Thank you for inspiring my kitchen endeavors, and for yet another fantastic recipe!

  270. Oh no! My loaf is in the oven right now and it’s been in for over an hour and the middle will not set up. I substituted Greek yogurt for the plain and I’m afraid that was my demise. Anyone else have this problem?

    1. The yogurt substitution should not be a problem. A small oven variance in temperature can make a bigger difference in a loaf pan, because it’s such a deep cake. Just bake it until a tester comes out clean, always.

  271. Great recipe! I’ve been browsing around your website ever since I found it, about 2 weeks ago. :)

    For this recipe I used blueberries, lime zest, and some coconut. I followed the recipe using 2tsp of zest, just with lime instead. I was afraid it’d end up with a strong lime flavour but it was actually very subtle which I liked. It played well with the coconut I added.
    I think what really made my yogurt cake delicious was the coconut addition. I had about 3/4 cups left of shredded coconut which I slightly toasted and grinded up to smaller pieces. I mixed it into the flour mixture and reduced the sugar since the shredded coconut was already sweetened.
    From reading a lot of the comments, I reduced the oil (olive oil) to 1/3 cup and used 3 large eggs (who buys XL? Lol) I also used 2% plain yogurt without a problem. For the sinking issue, I folded half the berries in the mixture and poured it into the pan and poked the rest in hehe. It came out smelling fantastic, moist and fluffy. The coconut also gave it a nice chewy texture, very tasty~
    PhotoLink to it: https://www.flickr.com/photos/starrygwee/8696462823/in/photostream
    Sorry for posting such a chunky comment, this is my first~ Many thanks!

  272. Deb, it is the season now for Mangoes and Indian alphonso mangoes have to be the most delicious kind. However, I have never yet eaten mangoes in the form of a loaf cake and I decided to try. My first attempt was a bit of a failure, The cake browned outside and had a strong eggy smell and was uncooked on the inside. I made many mistakes- took it out too soon, read your recipe incorrectly and dunked the lemon juice into the uncooked cake batter. Not to be deterred as I normally am with kitchen failures, I tried it again. I reduced the egg to 2 and used a tablespoon of flax seeds and increased the vanilla to 1 tsp. I used a cup of chopped mangos and actually this time to keep it simple I did not add lemon. The cake did not sink. It took an hour and 10 min and for the last 20 min I inserted a metal butter knife in the centre so the center can get cooked. The cake tastes nice but something missing- the texture is like a cake should be and its cooked and looked lovely. But the next time I may add some chocolate chips or lime zest because the mangoes by themselves dont lift it up all that much…

  273. Hi Deb,
    I absolutely love your blog and recipes, you are always my go-to when it comes time to cook. I’m looking to make my mom a sweet treat for Mother’s Day–will this cake hold up if packaged and sent via mail? It looks divine! Thanks!

  274. I made it with Gluten-Free Flour (Dolch Health Foods) and in cupcake form. They turned out great. I also poured a little stone fruit vodka into the glaze. :) Yummy.

  275. Deb, Ive make this twice and had the same result twice- The texture is not cake like – more like dense pudding, is that how it is supposed to be? It does not have a springiness to it. Am I doing something wrong? Im not able to make out from your photo. I wondered if it was undercooked but the sides were browning. Thanks!

    1. Vaish — This is indeed an extremely moist cake, but a tester inserted into the center should still come out clean (I mean, blueberry smears = normal, wet batter = needs more time) when it is done baking. If yours did and you still found it too damp, it may just not be your kind of cake. You might also add two tablespoons extra flour next time to firm it up a little more so it’s closer to your tastes. One more note: Sometimes dark baking pans and definitely glass ones can brown things on the outside before they’re done cooking on the inside. If you’re using a glass baking pan, you should always reduce the baking temperature by 25 degrees for cakes. If using a dark one and you felt you had to take the cake out because it was getting too dark (but was maybe undercooked in the center), you might make the same oven temperature adjustment next time. Good luck!

  276. I have been using 2 cups of rhubarb and orange zest-yum. Also made one with coconut yogurt and extract, less sugar and mango,also really good.

  277. this is the best recipes. i’ve made it several times, with blueberries and cherries. it is really excellent. thanks for your recipe and the great directions you provided.

  278. OMG this is to die for. Didn’t notice special lemons requirement just bought what I could find in TN. I have a recipe similar in flavor but it made in the crockpot and it’s called pudding.

  279. Amazing recipe!
    I added blueberries, chopped red walnuts, and chia seeds.
    Also I cut the sugar to 1/2 cup and added 1/4 cup agave nectar.
    I also added some coconut oil and cut back on the sugar (and actually greased the pan with coconut oil)! I love Smitten Kitchen recipes and the photos are gorgeous.

    Also I find mini loaf pans tend to work better for me than big loaf pans…the overall baking comes out much better.

    Cheers!

  280. Made this last night – it is delicious and easy. Mixed wild blueberries and blackberries since I didn’t have quite enough of either to make the 1 1/2 cup. At the end when I made the lemon juice mixture to put on top, when I was putting on the cake I kind of felt like there was too much of it and the cake would be soggy. But I trusted in Deb, put it all on, and once the cake cooled it was perfectly nice and moist and not too wet. Definitely line teh bottom of the pan with parchment because even with solid greasing and flouring I couldn’t flip the cake out and had to let it cool in the pan. This will go in the brunch repertoire for sure!

  281. I doubled the batter for a bundt pan. It seemed too much, so I also made a thin cake in a loaf pan. The mini loaf turned out well, and cooked in about 40 minutes. The bundt cake cooked for 1 hr 10 mins, and then cooled for 2 hrs. But, when I turned it out, it stuck. After some wrangling it popped out, but looked more like a franken-bundt-cake… missing the top bits. Wet dough? Didn’t cook long enough? Not sure, but I’ve had the loaf pan turn out well on two occasions.

    1. Ellen — They’re different recipes. That one has a smaller volume, I think, and is more of a traditional yogurt cake. This is a pound cake that was “lightened” with yogurt.

  282. I didn’t have work today, but had lots of things to do…too bad, because I was swept into the Smitten Kitchen Vortex. It went like this: Facebook link to Miso Sweet Potato Broccoli Bowl–>”three years ago” link to Single Crust Apple and Plum Pie–>comment 84 (no I didn’t read them all, but somehow read that one!) mentions Lemon Yogurt Anything Cake–>checked it out and am eating it now. At dinnertime. Some interesting substitutions to use what was already in the house on this rainy day – I used an almond milk yogurt (free from Fresh Direct a few weeks ago and nobody would eat it) and the dregs of some sour cream instead of the yogurt, a big regular lemon and lime to make up the juice, only a scant cup of blueberries at the bottom of the freezer. I poked a lot of holes all the way through with my cake tester and added the juice while it was still in the pan. So delicious! My son came in from work and said that it was the best smell EVER (and I bake a lot of good-smelling things.) I have some ‘iffy’ pears on the counter. May need to do a version of this with them. Thanks!

  283. I went to Ina’s original recipe but used your ideas for adaptation. A tablespoon of black sesame seeds and a thin slice of cut banana on top of each muffin. I used nonfat vanilla yogurt too.Smelling pretty delicious from the oven right now.

  284. This is an AMAZING cake – I did also the poppyseed-lemon version which is a BIG favourite. I upped the oil by 1 tablespoon.
    This will be forever my coffe cake!!!
    thanksssssss!!

  285. I doubled this recipe and used plain yogurt that had expired 2 weeks before. Instead of 4 tsp of lemon zest, I used 2 tsp lemon and 2 tsp of orange . It is delicious. Thank you for sharing all of these ideas. I saw this same recipe on other sites and skipped them because of the vegetable oil. You suggested olive oil and pow, it caught my attention. So, yeah, I used olive oil instead of vegetable oil. I don’t care for glaze so I’ve skipped that too. I cannot wait for this batch to get eaten so I can make it again! (The yogurt was low fat in case anyone has any doubts about using it.)

  286. Just made this, sans and fruit(only because I didn’t have any), it was delicious! Very light. I added more zest and extra lemon juice in the sauce just to be extra lemony. I could see making a lemon cream cheese frosting to make it a more sweet, desserty cake. But I loved this recipe. Came out so moist and perfect!

  287. I am going to try this as a layer cake with a buttery lemon curd and blueberry coulis swirl frosting…ooo..I sure hope it turns out!

  288. I had Meyer lemons leftover from these great cookies and I found this cake. Your blog is my “go to” when I want to try something new. I loved this cake as DOD my husband’s co-workers.

    I null had large eggs, so I used 4 and it worked great. Also, since Meyer lemons are sweeter than the norm, I just used a little less sugar.

    Thx for the recipe…again!

  289. I was looking for a lemon cake recipe for a while. Today I found your blog and I saw this cake! I made this cake exactly what recipe says. OMG! It came out wonderful and so delicious with lemony and fruity taste! Thank you so much for sharing!

  290. Love the lemon part of the cake but I echo the above comments about steering away from larger blueberries (in the Chicago area, we call them “Michigan blueberries”) – I don’t think they’re tart enough to complement the lemon well. Next time I’m going to use raspberries or keep it plain. A wonderful cake all the same.

  291. I pulled my 8″ square pan (350 4 40 minutes) out of the oven about 20 minutes ago. I think that it looks and smells awesome. I guess that it will take another 45 minutes to cool, and then I will be adding the sugar/lemon juice glaze to it. Thanks Deb, for posting this recipe. I found it via yummly.com, which I only found about 2 weeks ago…it’s a great replacement for recipezaar.com. I’ll comment again once the wife, son, and his friend have a go at it.

  292. Doubled it, baked it in a bundt, arranged a layer of fat blackberries between two layers of batter. Wonderful, especially warm — the blackberries went all gooey and incredible.

    And — AND — I FORGOT TO ADD THE EGGS! Realized the error while the cake was in the oven and had friends bring extra baked goods to my brunch in case of disaster. But disaster never arrived. Baking is much more flexible than we give it credit for.

  293. I just wanted to say that I have bookmarked your site more than any other cooking blog, ever. It seems that every time I think to myself, “Hmm, I want to try [insert food idea here], I wonder if I can find a recipe to go off of?” and then do a Google search, your blog is almost always the first result. It’s as though we have identical cooking tastes. :) So thank you!

  294. SOOO good!! My hubby typically doesn’t like blueberries, but he wanted seconds of this. :) I didn’t do the glaze your way, because I’m lazy, lol. I just juiced my lemon and added enough powdered sugar for a glaze. It is very moist and dense, and probably had to cook for about an hour and a half. Also used sour cream (no yogurt atm) and apple sauce in place of oil. Just fabulous!

  295. I am so disappointed that I made this to give to someone else…because I want to eat it!! It’s pure torture sitting here and smelling it as it bakes. And once I add the lemon glaze? Oh, this is going to be a real test in self-control…

  296. I’ve been “off my game” in the kitchen for quite awhile, not sure why, but still read everything I can get my hands/computer on, so this recipe screamed “BAKE ME…PLEEZE!”. And I listened. As Mara discussed above re: the baking powder vs. baking soda when using yogurt (or buttermilk or sour cream) I did swap out the baking powder for 1/2 tsp. baking soda and my finished product rose beautifully. And while I love, love, love lemons and blueberries and plan to make THAT version VERY SOON (probably top soon), someone mentioned coconut and lime and I became fixated. My only problem was that I went to 2 grocery stores and could find no coconut extract which I really wanted to use because I love the flavor of coconut but not so much the texture of actual coconut mixed into the batter. So, with no coconut extract, and against my better judgment, I did fold in 1/2 cup of shredded coconut along with 1 tsp grated lime zest and then I made the glaze with lime juice. WELL, this is one yummy cake and my only complaint (and it’s my own darn fault) is I don’t like the texture of the coconut. But the combination of flavors – lime and coconut – are amazing. Oh…I also used non-fat Greek yogurt and this is still one moist cake! While in WFM looking for coconut extract I went coconut crazy and picked up some coconut flour, which is gluten free/high fiber/low glycemic, and coconut nectar, a low glycemic sweetener (unfortunately it doesn’t taste like coconut). I am now in the process of researching how to use those products…I JUST discovered your website and I love it!

  297. Made this recipe with lemon and serviceberries (aka sugarplums, saskatoonberries, juneberries) that are in season in Ohio right now–and it is lovely!!

  298. Beware of olive oil above 190 degrees. It may release carginogenic substances. Better use sunflower oil for baking…

  299. This recipe is similar to my strawberry yogurt muffin recipe which I like very much, because it is so moist. Instead of making the mufins this time, I might try this recipe with the strawberries. Thanks for suggestions for many different versions. It seems there are endless ways to make this one cake. It may become my “go to” recipe with all it’s variations. If I don’t have enough strawberries, I’ll just add another compatible fruit from what I have on hand as I’m sure it would be very good. I like strawberries & peaches together, or any combination of berries.Thanks for the recipe!

  300. Just wanted to post my results! I used 3 smaller tinfoil loaf pans and it made 3 perfect loaves in baked in about 40 mins at just under 350 degrees. I DIDN’T add any oil at all! I used 3 eggs, 1 cup sugar, 1 cup vanilla greek yogurt, lemon zest, 1 teaspoon Vanilla and 2 Tablespoons of lemon juice as my wet ingredients and the loaves came out perfect and I didn’t find that I needed even half of the glaze mixture! I was surprised that I didn’t need the oil to make the cake moist, and will definitely be my regular recipe! Can’t wait to try variations of it! Thanks

  301. Just made this cake and it is delicious! Nice, tender crumb, juicy blueberries and a lovely lemony scent. Yum! I made a few changes, used cream on top, full fat vanilla yogurt (6 oz) and 2 oz whole milk instead of one cup of plain yogurt, and I mixed the liquid into the dry instead of the other way around as stated in the recipe. Highly recommend this recipe. It’s wonderful.

  302. I made just a few changes, for fun — I purposely *didn’t* toss the blueberries with flour, so they *would* sink to the bottom — I unmolded it and am serving it as blueberry upside-down cake. I made the batter in my food processor and it came together so fast and beautifully — dry ingredients pulsed, then I put in all the wet ingredients (save for the blueberries and glaze, of course) at once. ran it for about 20 seconds, scraped down the sides, ran for 10 more seconds and it was perfect. I even pulsed the blueberries in using three incredibly short pulses, but stirring would have worked great, too. after flipping and unmolding, I drizzled it with a simple powdered sugar/lemon juice glaze, topped with a light dusting of powdered sugar, and it’s SO great. thank you for this recipe! excited to have it in my back pocket to play with, and thrilled to know I can put it together in NO time, using NO bowls in the food processor.

  303. I just made two–the recipe and a kid version–vanilla almond chocolate chunk. No lemon, of course, a cup ¼ chocolate chunks and almond and vanilla extract. Sending it off in a college care package!

  304. This, minus the blueberries, is currently in the last stages of baking. It’s needed another 20 minutes or so which I think may be because I ran out of plain flour and had to sub 1/8 of ground almonds instead (I was a bit anxious about whether I had subbed enough but I think probably the extra cooking time will sort out any excess moisture). It smells absolutely gorgeous. I’ve had this recipe bookmarked for about five years so I’m very excited!

  305. I’ve made the cake a few times and it really is an excellent cake. I hadn’t made it for a while and made it again and each time it hardly rose. It tastes very good but it about 2 inches high! Did anyone have this problem. I had made it before in one of those oven safe plastic baking pans and this time I made it in a load pan very much like the one pictured. I wonder if it could be the flour I used. This time I have an unbleached white flour that appears a little darker. I think when I made it in the past I used bleached flour. What kind of flour is recommended? Not sure why it is hardly rising. Could I have mixed it too much? Thanks for your advice!

    1. Veronica — Sorry that you’ve had trouble. You definitely definitely added the baking powder, right? And definitely not a cake flour with leavener in it? (Because too much can also collapse a cake.) I use all-purpose flour, usually unbleached, but I don’t think it should matter that much with this recipe. I mean, 100% whole wheat could make things seem more coarse/dry, but it shouldn’t effect how much it rises.

  306. this is a great recipe! i used non-fat greek yogurt and frozen berries. i made cupcakes that baked for 20 minutes and came out quite moist. i substituted 1/2c sugar for 1.2 coconut sugar. next time, i would also substitute applesauce for the oil and up the lemon content.

    deb– the recipes calls for thawed frozen berries. I didn’t thaw mine before using them and it turned out fine. But out of curiosity, what is the impact of thawing the berries before putting them in the batter?

  307. This is cooling on my stovetop as I type and it is taking every ounce of willpower not to sample it before book club. Amazingly, had all of the ingredients onhand except for blueberries so I went with the lemon poppy seed variation (but used chia seeds instead–YOLO!). I also used Greek low fat yogurt and crushed some candied ginger to mix with the glaze. Cannot wait to devour it, thanks for the great recipe!

  308. Hi I was wondering if anyone had converted this recipe into weights yet? I can’t wait to make this recipe but being in the UK I find cups a little tricky and prefer the accuracy of weighing my ingredients. Can’t wait to make this as I have adored everything I have made from smitten kitchen. Thanks for the help xxx

  309. Thank you so much Deb!! I’m going to buy ingredients now and I’m going to make this tonight. I can’t wait. Thank you!! Xxx

  310. This recipe is the best! We have made this recipe several times with changes. The first change is to use sour cream instead of yogurt. Then we add cut up peaches (South Carolina peaches) to the recipe. The peaches, blueberries, and lemon make a delicious combination. It’s like eating summer sunshine! It MAKES this cake! Give it a try.

  311. I made this cake a few times using the lemon & blueberry recipe and it came out perfectly ! I then tried with cranberries & orange and raspberry & white chocolate and both times it didn’t cook through in spite being in the oven for over an hour … what am I doing wrong ?

  312. I have been trying to find a good cranberry orange recipe and I figured it was worth a try with these instructions. I followed the recipe, using orange instead of lemon for both the juice and zest and then used the cranberries instead of blueberries. I added the half cup of walnuts for one and chocolate chips for another one. The one with chocolate in it also had the chocolate ganache added to the top. When they were both done I personally liked the chocolate one better. I really wanted that cranberry orange flavor but the first one (with the walnuts) was just not sweet enough. The cranberry really ‘bit’ you (the walnuts were a good combo though). The second was delicious just not overly cranberry orange. We had some left over chocolate so it will probably be added to the walnut version too :) Thanks for the recipe.

  313. I made this yesterday with leftover cranberries that I had boiled in a simple syrup for a punch recipe for a holiday dinner. I added orange zest instead of lemon. This was DIVINE! I’ve already eaten half the loaf (eep!) and I can’t wait to have the rest of it. I didn’t even need the syrup because it was so moist- I’m sure the softened, boiled cranberries added more moisture. This cake is absolutely perfect!! Thank you Deb!

  314. I accidentally put the 1/3 cup lemon juice IN the batter! I was terrifies I would be serving my dinner guests some lemon pudding instead of the promised cake. It turned out perfectly!

  315. Hi- can you substitute vanilla yogurt instead of plain -and if so- how much would you reduce the sugar? Thanks and apologies if that question has been answered.

  316. Thanks Deb for responding. Trying to use up lg T Joe’s container of yogurt which has 29grams of sugar per cup-thought I would make this cake but have no idea of the formula, if there is one, to reduce the sugar. It sounds like one of my son’s common core math problems!

  317. Deb – sorry for the delay in responding to your response of 2nd Dec ! I used the zest of an orange (replacing the lemon zest).

  318. This is SO delicious!

    My sister is celiac, so I made it gluten-free by using this flour mix: http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/
    And it turned out beautifully! One thing I would say is that it is VERY sweet, so I’ll cut back on the sugar next time – I’ll use maybe 150g, I think. I also added some shredded coconut to the cake and a few drops of rum to the glaze – additions I will happily repeat :)
    Thank you, Deb, for the wonderful recipe.

  319. Oh gosh, silly me, I forgot to add that I also swapped out a third of the sugar for maple syrup – maybe that’s why it was too sweet for me? Who knows. Either way, it’s a great base recipe and I will continue experimenting with it – I love that I don’t even need an electric mixer, just a whisk!

  320. Just baking this now – and very much looking forward to eating it! I went with the “It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted” recommendation (as well as sub-ing meyer lemon in for the traditional lemon). But I’m wondering what does “baking time adjusted” mean? I’m going for 50 minutes and assume I will have to check it and it will cook for closer to 60. Is there a rule of thumb around bake time for bundt cakes? Thanks!

  321. Deb,

    First of all thank you for such a delicious recipe & photo post. Yes, delicious photos.

    Instead of vegetable oil I used sour cream. I also used greek 2% yogurt. This made batter really thick so I added about 1/3 cup lemon juice to thin it some. I substituted blueberries for pomegranate seeds & added 1/2 cup pistachios, also added 1/2 tsp pure lemon extract. Baked about 65 minutes. Poked holes in top of bread before doing your glaze in stages.

    I’m in heaven on a fluffy lemon cloud when I eat a piece of this bread. The pomegranate seeds give a juicy burst as your eating it. The texture of the bread is almost pudding like in between the fluffy bread texture pockets. So moist & lemony good!

    I live in a high altitude area texture may vary.

  322. I love this adaptation of Ina’s recipe, as her’s is way too rich! I used my homemade yogurt and frozen blueberries. Could that be the reason it took almost 90 minutes to bake? Otherwise, perfect!!

  323. my son turns four tomorrow and he’s requested a lemon cake + lemon frosting + sprinkles + side of lemon ice cream, and i’ve a hunch he’ll be in heaven — this beauty just emerged from the oven. i’m planning to top it with a simple whipped cream, in addition to the glaze — aka ‘frosting’. thank you for your humor and your gorgeous recipes — you’ve helped me become more adventurous in the kitchen (i’m now a pie-maker to boot)!

  324. hi again – by way of an update: the cake, divine, the whipped cream “frosting”, perfect. thank you!
    a question for you: could this work as cupcakes? i’m thinking yes of course — just fill cups halfway-ish, drizzle the lemony sugar when they’re warm, bake maybe 15-20 minutes. any suggestions if i’m wanting to give it a try?
    mm.

  325. Thanks for this recipe ! I switched out 1/3 of the flour for cornmeal, finely diced tangerine peel in place of lemon zest, and fresh cranberry in place of blueberry. I didn’t have time for the syrup so skipped it. It was a hit !! It also stayed moist for days ! Thank you !!

  326. Just made this today with some vanilla yogurt I wanted to use up and some rhubarb just in from the garden! Thanks for coming through with a recipe for every occasion!

  327. My sister introduced me to a very good tasting probiotic yougart (that is locally made) however,in my search for a yougart that isn’t soy and tastes good being as I am lactose intolerant..I am still searching..
    So,here I was with this excellent yougart and what to do with it?
    I used my blueberry yougart put blackberries,blueberries,strawberries in it (coated with flour before adding) and can I say it was 10 minutes out of the oven and two slices were already eaten as soon as my boyfriend came in the door! Haha
    This cake is excellent and sooo easy..perfect for sharing which is what I did the next day with my fellow volunteers at the local SPCA

  328. I know it’s an old post but I just wanted to say that I tried this using the lemon & blueberry combo in a rice cooker since I’m in China and have no access to an oven. My friends (4 of us) ate this within seconds it was so good! My friend looked at me with tears in her eyes and said “THIS IS SO AMERICAN… I love you…” we’ve been a bit homesick after being away for a year so it was a nice thing to eat.

    A week later my friend begged me to make it again with a different combination so I tried orange + chocolate chunks. Both really yummy.

  329. Love the lemon blueberry loaf. Didn’t think Greek yogurt would work until I read posts after using sour cream instead.Turned out so delicious don’t know if I’ll try yogurt or not. Exceptional layering of flavors when topped with the lemon glaze and a thin sour cream icing sprinkled with lemon zest.Thanks for a summertime favorite!

  330. this is the best! I´ve made it with greek yogurt, raspberries, lemon and coconut oil, as well as with no fruit at all and just with chocolate chips (still with greek yogurt and coconut oil). Such a versatile recipe, but we keep coming back to the lemon raspberry version.

  331. Hi Deb, I made the recipe exactly as written here, using a loaf pan with the exact dimensions noted, and the cake overflowed in the oven (luckily I suspected this would happen and placed a sheet pan underneath!). Next time I’ll use a larger loaf pan, or a bundt pan, to accommodate the addition of the berries — since the size called for here is the same as the original (sans-berries) Ina G recipe.

    1. Nancy — Oh no. Might you be at a higher elevation? I’ve never experienced it (and the pan you see in photos matches the dimensions listed).

  332. I follow this recipe and leave out the lemon and blueberries to make a simple vanilla loaf cake. I top the slices with fresh strawberries and homemade whipped cream and everyone raves about it! Great alternative to a pound cake or strawberry shortcake and so easy to make!

  333. Just made this for a new mom down the street and had a little extra batter so popped that into a few muffin cups so I could try as well. It is SO good!
    Switched out the blueberries for 2 diced peaches and a few strawberries. (dropped the peaces into boiling water for a minute to remove skin)
    Also switched out veggie oil for coconut since it was on hand and by mistake, added the lemon juice to the batter itself, so decided to nix the glaze.
    Seems difficult to mess this up :)
    Thanks Deb!
    xx

  334. Thanks for your response, Deb! Higher elevation not a factor since I’m in nyc, albeit on the uws :) In retrospect I probably encouraged the overflow by using a piece of parchment that draped over the long sides of the pan, thus enabling the batter to climb right up and over the edges. Next time I’ll only line the bottom as you recommend. At any rate, the cake is absolutely delicious and has become the new favorite around here — as soon as we finish one loaf the hubs requests another.

  335. I love this recipe – I usually make it with cranberries, but we got a ton of strawberries in our farm share so I’ve just made one with them – can’t wait to try it! I always use Greek yogurt and it takes about 55-60min in my oven.

  336. Hi Deb, I am a huge fan of your blog. I am French but live in China so I bake with what I can find on the market. I tried many of your recipes, the salted oatmeal cookies and the espresso chocolate shortbreads are my favorite!
    I tried this one ‘lemon yogurt anything cake’ and the ‘poppy seed lemon cake’, made them twice. They always look beautiful after the advised baking time (I check the center with a toothpick to see if it comes out clean) but when I cut a slice, the inside is actually underbaked. So I put it back in the oven, sometimes for 30-45 minutes more, and it’s crazy, but it’s never enough. The inside is not liquid, but really too oily, spongy…
    I did not change your recipes much, except I use a loaf pan and peanut oil.
    I guess the problem is that the mixture is too liquid so it doesn’t bake well. Could this be because of the peanut oil?
    I will have to try again one day (By the way it’s so difficult to get unsweetened yogurt in China – Chinese people just love sugar in everything despite the taste…)

  337. Just made this yesterday and used real sour cream, cardamon, 1/2 cup shredded coconut and only a 1/4 cup Spectrum olive oil. Cake did take 1 hr. 20 min to bake but the texture and taste were wonderful! I only had one lemon but the taste from the liquid that soaked in is divine!

  338. Orange Chocolate version? Like those fabulous orange foil covered things you can get at Walgreens after Thanksgiving?

    OMG thank you thank you, I will be MAKING both of these this weekend!!! And yes, nods to Ina too!

  339. I tried to make this and accidentally left out the eggs :( the loaf turned out burnt on top and on the sides. Is it because of the eggs? Or is my temperature wonky? I had to convert it to celsius.

  340. Just ate a slice of mine! I used a mix of frozen wild blueberries and grocery store organic raspberries plus chocolate chips. I subbed lemon juice for the zest since I didn’t have any lemons on hand. It took about 80 minutes to cook through, and I had to cover the top with foil to keep it from browning too much. I think I missed a small bit of the pan when greasing/flouring, but that just meant I got to sample it warm! I brushed the glaze on but didn’t pour the whole 1/3 cup over top. Would definitely make again!

  341. I tried this cake and had to majorly adjust the bake time…but it might be my pan. I started with 50 minutes and then added increments of 5…currently at 67 minutes and the middle is still complete mush :( I will repeat the recipe but probably in a round pan not a loaf.

  342. I hate commenting that a recipe is great when there are more substitutions than there is original recipe, but this cake is AMAZING. I used what I had on hand: olive oil, Meyer lemons, nonfat Greek yogurt, frozen raspberries and blueberries, and a 9×9 brownie pan (40 min in the oven). This cake is new life.

  343. Very, very tasty! just made this last night in cupcake forms, with frozen raspberries. Yielded 17 smallish cupcakes and in one hour only 12 remained :)
    Thanks, Deb!

  344. Just as a word of caution about Nath’s comment at 397: olive oil is perfectly safe for human consumption at 190 C / 374 F. The debate about the toxicities of plant-based oils centers around oxidation and the aldehydes, amongst other byproducts, that process creates. Olive oil, and particularly virgin olive oil stabilized by antioxidants, oxidizes when exposed to air and light less readily than many oils (including sunflower). Likewise, olive oil generates significantly less aldehydes when heated up to its smoke point (207 C / 405 F) when compared to sunflower oil. (And, of course, applying heat to something invariably degrades it and when any material burns or begins to smoke, a toxic substance is created; olive oil is not uniquely “carcinogenic” in this regard and the smoke from it is not exceptional or life-threatening. Not to mention, it’s not going to reach necessary temperatures to smoke in this recipe, so the risk is very minimal.)

  345. (Also, taking a cue from Deb’s exhaustive list of variations, most recently used out of convenience: whole wheat flour, lemon-flavored olive oil, bergamot zest and juice, earl grey tea leaves, orange-soaked dried cranberries, fresh pineapple for the inside and fresh pineapple juice for the soak, a combination of dark brown and white granulated sugars, and crème fraîche. And it still worked just as well as it always does, with a slightly darker, crunchier crust. Ina and Deb are a wonderful team, as usual.)

  346. This was so wonderful, I had to share my variation. I swapped out lemon zest and blueberries for orange zest and mini chocolate chips and made them as muffins with extra mini CC on top, bake for 25 to 30 minutes depending on your oven. OMG!!! So good and light and tender. Next time, I would add more vanilla extract, but that’s a personal preference because I love vanilla flavor. Deb, this is great. :D

  347. This turned out fantastic, I ended up throwing in more lemon zest with the glaze at the end, couldn’t be happier. Enjoying a slice now with yogurt and coffee! Happiness!

  348. Thanks so much for the recipe and tips (particularly in resulting comments) – it was great. The only thing I found was that there was a lot of syrup – perhaps I should have let it simmer longer?

  349. Hi! I made this cake and baked it 15 minutes extra until the top was brown and a toothpick came out clean. Unfortunately, once I took it out of the over, it sunk in the middle and was extremely moist/mushy when I cut into it the next day. I have made dozens of recipes from this blog and never had a problem. I followed the recipe to the letter – any ideas why it was such a disaster? Thanks so much!

  350. I’m curious as to what tossing the berries in flour before folding them in does. Is there a noticeable difference?