A Lemon Cake to Die For Recipe

Introduction

This lemon cake is bursting with fresh citrus flavor and offers a moist, tender crumb thanks to creamy yogurt. Enhanced with a zesty lemon syrup and a sweet glaze, it’s a perfect treat for lemon lovers looking for a delightful homemade dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tbsp fresh lemon zest (from 2–3 lemons)
• 1 cup plain whole-milk yogurt
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1/2 tsp pure vanilla extract
• 1/3 cup granulated sugar (for lemon syrup)
• 1/3 cup fresh lemon juice (for lemon syrup)
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)
• 1/2 lemon, very thinly sliced into half-moons (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment circle, then flour the pan and tap out the excess.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Fold the dry ingredients into the wet ingredients until just combined—do not overmix to keep the cake tender.
5. Step 5: Scrape the batter into the prepared pan and smooth the top. Bake for 45–50 minutes until deeply golden and a toothpick inserted in the center comes out clean.
6. Step 6: For the lemon syrup, during the last 5–10 minutes of baking, heat the sugar and lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not boil.
7. Step 7: While the cake is still hot in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Cool for 20 minutes in the pan, then invert onto a wire rack and cool completely.
8. Step 8: To make the glaze, whisk the powdered sugar and lemon juice together until thick but pourable. Transfer the cooled cake to a platter, arrange the thin lemon slices on top if desired, and drizzle with the glaze. Let the glaze set for 15–20 minutes before slicing and serving.

Tips & Variations

• Always line your pan with parchment for an easy release.
• Avoid overmixing the batter to maintain a tender crumb.
• If the glaze is too thick, add lemon juice a little at a time to reach the desired consistency; if too thin, whisk in more powdered sugar.
• For extra zing, add a teaspoon of lemon extract to the batter.
• Serve with fresh berries or a dollop of whipped cream for a lovely presentation.

Storage

Store the lemon cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, let refrigerated cake come to room temperature, and refresh the glaze if needed. Leftover cake also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of whole-milk yogurt?

Yes, you can substitute low-fat yogurt, but whole-milk yogurt will produce a richer, moister cake.

What if I don’t have fresh lemons?

Fresh lemon zest and juice are key to the bright flavor of this cake. If you must use bottled lemon juice, the flavor may be less vibrant, and zest cannot be substituted with extract alone. Fresh lemons are worth the extra effort!

A Lemon Cake to Die For Recipe

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★★★★★

4.5 from 92 reviews

This irresistibly moist lemon cake is bursting with bright citrus flavors at every bite. Made with fresh lemon zest, tangy yogurt, and a luscious lemon syrup soak, this 9-inch cake is perfectly tender and refreshingly sweetened with a smooth lemon glaze. Topped with thinly sliced lemon half-moons, it offers a triple lemon delight that’s elegant yet simple to prepare, ideal for spring gatherings or anytime you crave a citrusy treat.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Lemon Cake

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tbsp fresh lemon zest (from 2–3 lemons)
• 1 cup plain whole-milk yogurt
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1/2 tsp pure vanilla extract

Lemon Syrup

• 1/3 cup granulated sugar
• 1/3 cup fresh lemon juice

Lemon Glaze & Slices

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 lemon, very thinly sliced into half-moons (for topping)

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then dust the pan with flour and tap out the excess flour to ensure the cake releases easily after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Combine wet ingredients: In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the mixture becomes fragrant and pale yellow. Then whisk in the plain whole-milk yogurt, vegetable oil, room-temperature eggs, and pure vanilla extract until the batter is smooth and well integrated.
4. Fold dry into wet: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix as this can toughen the cake crumb.
5. Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 45 to 50 minutes, or until the cake is deeply golden on top and a toothpick inserted into the center comes out clean.
6. Prepare the lemon syrup: In the last 5 to 10 minutes of baking, combine the granulated sugar and fresh lemon juice in a small saucepan and heat over medium heat, stirring gently just until the sugar dissolves fully. Avoid bringing it to a boil to preserve the fresh lemon flavor.
7. Soak the cake with syrup: As soon as the cake comes out of the oven and while it is still warm in the pan, poke holes all over the surface with a skewer or toothpick. Slowly drizzle the warm lemon syrup evenly over the cake, allowing it to absorb the citrusy syrup. Let the cake cool in the pan for 20 minutes.
8. Cool and invert: After resting, invert the cake onto a wire rack and allow it to cool completely to room temperature.
9. Make the lemon glaze: Whisk together the powdered sugar and fresh lemon juice until the mixture is thick but pourable. Adjust consistency by adding more lemon juice or powdered sugar as needed.
10. Glaze and decorate: Transfer the cooled cake to a serving platter. Optionally arrange the thin lemon half-moon slices neatly on top, then drizzle the lemon glaze over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.

Notes

• For guaranteed easy release, always line your cake pan with parchment paper before adding flour.
• Avoid overmixing the batter to keep the cake texture light and tender.
• If the lemon glaze is too thick, add lemon juice 1/2 teaspoon at a time to thin it out.
• If the glaze is too thin, gradually whisk in more powdered sugar to thicken.
• Use room temperature eggs for better batter incorporation and cake texture.
• Fresh lemon zest and juice are key to capturing bright, vibrant lemon flavor.

Keywords: lemon cake, moist lemon cake, triple lemon, yogurt cake, citrus dessert