Wednesday, July 1, 2009


This is Ina Garten’s revised Version of Lemon Yogurt cake. I had Lots of Oranges and yogurt in my refrigerator, so while watching her recipe I got tempted to make it , so I made my version with few changes in her recipe and the result was awesome . I love oranges and this cake was one of the best cake from my oven. I pass it on some to my friends and they too love it. It’s super orangy and super moist cake which melts in mouth. It’s a must try recipe.


2 1/2 cups All – Purpose Flour

1 ½ tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon Powder

3 Eggs

1 cup sugar

3/4 cup melted Butter

2 tsp orange zest

1 tsp Vanilla Essence

1 cup Plain Yogurt

1/2 cup orange juice (I use fresh-squeezed)

For the Syrup:

1 cup Sugar

1/2 cup Water

1/2 cup orange juice

1 Cinnamon Stick

2-3 pieces Orange Peel/Zest


1. 1

Preheat the oven to 350°F.Grease with butter and dust flour to the cake pan. First combine all the dry ingredients in a mixing bowl. Beat together the eggs and sugar until foamy. Add the butter, grated orange zest, and vanilla. Add yogurt, Orange juice, and dry ingredients to the egg mixture gradually. Bake for 45 minutes, until the cake is firm and golden.6

Combine all syrup ingredients in a small saucepan and bring quickly to a boil. Lower heat and simmer for 10 minutes. Allow to cool, and remove the cinnamon stick and orange peel. Pour all the syrup on cake surface while it is still warm. Let the cake cool down. Cake will absorb all the syrup . Let it cool down for around 4-5 hrs. This cake taste its best next day when syrup sinks in the cake and it become nice moist and orangy.


  1. Cake luks awesome....nd soft here...saw it thru orkut gr8 one....:)

  2. I made this cake and it was awesome. Thanks for posting the recipe.