Lemon Cake to Die For Recipe

Introduction

This lemon cake is a bright and refreshing treat that perfectly balances tartness and sweetness. Moist and tender with a zesty lemon syrup and glaze, it’s sure to become a favorite dessert for any occasion.

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 syrup)
• 1/3 cup fresh lemon juice (for 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, optional)

Instructions

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

Tips & Variations

• For an extra moist cake, use full-fat yogurt and avoid overmixing the batter.
• Try adding a handful of fresh blueberries to the batter for a fruity twist.
• If you prefer a less tangy glaze, reduce the lemon juice slightly or substitute with milk for a classic drizzle.
• Use a microplane to zest lemons finely for better flavor distribution.

Storage

Store the lemon cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring it to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge and allow to warm 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 the cake might be slightly less moist and rich. Whole-milk yogurt gives the best texture and flavor.

What can I use instead of vegetable oil?

You can substitute vegetable oil with an equal amount of melted butter or a neutral oil like canola. Olive oil may alter the flavor slightly.

Lemon Cake to Die For Recipe

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★★★★★

4.6 from 96 reviews

• Author: Lily
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Lemon Cake to Die For is a moist, flavorful cake bursting with fresh lemon zest and juice. Made with a tender crumb from yogurt and vegetable oil, it’s topped with a zesty lemon glaze and delicate lemon slices for a bright, refreshing dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup plain whole-milk yogurt
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 1/2 tsp pure vanilla extract

Lemon Sugar Mixture

• 1 cup granulated sugar
• 1 tbsp fresh lemon zest (from 2–3 lemons)

Lemon Syrup

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

Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

For Topping

• 1/2 lemon (very thinly sliced into half-moons)

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Instructions

1. Prepare the Pan: Preheat your 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 any excess. This ensures the cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combines the leavening agents and salt uniformly for even rising and flavor.
3. Combine Lemon Sugar Mixture and Wet Ingredients: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the sugar is fragrant and pale yellow. Then whisk in the whole-milk yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cake tender and light.
5. Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45–50 minutes until the cake is deeply golden and a toothpick inserted into the center comes out clean.
6. Make Lemon Syrup: In the last 5 to 10 minutes of baking, place the granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir gently until the sugar dissolves completely but do not let the mixture boil.
7. Soak Cake with Syrup: Once baked, while the cake is still hot in its pan, poke holes all over the surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool for about 20 minutes in the pan, then invert it onto a wire rack to cool completely.
8. Prepare Lemon Glaze and Finish: Whisk together the powdered sugar and fresh lemon juice until you have a thick but pourable glaze. Transfer the cooled cake to a serving platter, optionally arrange the thin lemon slices on top, and drizzle the glaze over the cake. Let the glaze set for 15–20 minutes before slicing and serving.

Notes

• Use room temperature eggs for better incorporation and batter texture.
• Be gentle when folding dry ingredients to avoid overmixing, which can make the cake dense.
• Ensure the lemon syrup does not boil to prevent bitterness.
• The lemon slices on top are optional but add a beautiful decorative touch and extra lemon flavor.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cake, lemon glaze, lemon zest cake, moist lemon cake, homemade cake, lemon yogurt cake, citrus dessert