Friends, I just have to tell you. Once, a whole season of Barefoot Contessa was on Netflix. I carefully savored every episode, refusing to binge-watch even when faced with tasks of utmost drudgery (namely, folding laundry). Well, apparently binge-watching wouldn’t have been such a bad idea, because I was devastated one day to discover it had been pulled from Netflix.
Amid my despondency, I took comfort in requesting all of Ina’s books from the library. And I really do mean, ALL. I pored over the books for days, while my husband wondered what the point was (seeing as reading cookbooks took precedence over actually cooking anything during that time). When I finally began to try cooking Ina’s recipes, I started with this lemon yogurt cake.
And the result? This cake is a keeper.
It’s also a sugar bomb.
But, try to ignore the imminent caloric disaster in favor of the lemon-y perfection.
Plus, there’s yogurt in there, so that’s good right?
I’ve made this lemon yogurt cake once following the recipe, and a second time as a bundt cake. We don’t have to talk about the third and fourth times.
Since making a loaf cake into a bundt cake requires some small changes, I included my notes below and a link to the original recipe so you can give it a try. And, trust me, you should definitely give it a try.
Find Ina’s recipe for lemon yogurt cake here.
How to make the lemon yogurt cake into a bundt cake
- I simply doubled the recipe to start. I always write out the new measurements before I begin, it will save you from a world of hurt!
- Grease the bundt pan WELL. I used soft butter and little dusting of flour and the cake came out just fine. This is a relatively sturdy cake, but like any bundt, you want to make sure that cake is not going to stick!
- The original recipe calls for a 50 min bake time. My cake took 1 hr and 20 minutes. This is something you just absolutely have to keep your eye on when changing a recipe this way. You don’t want it to burn, but undercooked cake is not delicious. Just know that it will take some extra time and to be cautious.
- If you’d like a more modest approach to the glazes, I would leave the second glaze as one recipe (don’t double) and drizzle it lightly over the top. As you can see in my photos, when I put all (the doubled recipe) the glaze on, it was…a lot. Hello, river of glaze.
- I also didn’t really understand why on earth you would need two glazes when I made this cake…well, you just do. Because if some sugar is good, then more sugar is better.
- Does anyone else instantly think of My Big Fat Greek Wedding when they hear the word “bundt”?
Enough chatter. Go make yourself a cake!
Or you could go make these cookies, you know, if you really feel it necessary.