Individual Lemon Yogurt Cakes – The Lemon Yogurt Cake Hit Reinvented


Lemon Yogurt muffins


Don’t fix what ain’t broke.  But when it’s a hit, go ahead and play with it.

I absolutely love love love the Barefoot Contessa’s Lemon Yogurt Cake, which is originally made in a traditional loaf pan.  (It’s hard to not “just” cut yourself another slice though…)  What if we served it in a different shape?  Kai & Ryder love love love cupcakes and anything that resembles the shape of a cupcake is labeled as such.  They also love the Lemon Yogurt Cake, so allow me to introduce the happy marriage between the two: Individual Lemon Yogurt Cakes (or Lemon Yogurt Cake Muffins).

They are the perfect bite, easy to take with you (although you probably will have eaten them before you get to your destination) and just as delicious as the original Lemon Yogurt Cake.  The fact that they are baked as individual cakes does not take away from the texture, flavor or level of success for that matter.

So, here you go; Lemon Yogurt Cake Reinvented.

Individual Lemon Yogurt Cakes


  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1-1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the Glaze

  • 1 cup confectioners’ sugar (powdered sugar)
  • 2 tablespoons freshly squeezed lemon juice


  • Preheat the oven to 350 degrees F.
  • Grease and flour a muffin pan.
  • Sift together the flour, baking powder, and salt into 1 bowl.
  • In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
  • Slowly whisk the dry ingredients into the wet ingredients.
  • With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  • Pour the batter into the prepared muffin pan and bake for about 15-17 minutes, or until a cake tester placed in the center of one of the cakes comes out clean.
  • Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cakes are done, allow them to cool in the pan for 5-10 minutes.
  • Remove the cakes from the pan and carefully place them on a baking rack over a sheet pan.
  • While the cakes are still warm, pour the lemon-sugar mixture over the cakes and allow it to soak in.
  • Cool.
  • For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cakes.


(Recipe by: The Barefoot Contessa, adapted by Marieke, aka HRH Mommy)



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