A Lemon Cake to Die For Recipe
Introduction
This lemon cake is bright, moist, and bursting with fresh citrus flavor. Its tender crumb paired with a tangy lemon glaze makes it a delightful treat for any occasion. Easy to make and utterly delicious, it’s a lemon lover’s dream come true.
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
- 1/3 cup fresh lemon juice
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 lemon (very thinly sliced into half-moons, for topping)
Instructions
- 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 flour.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, rub the lemon zest into the 1 cup of granulated sugar with your fingertips until the mixture is fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the batter is smooth.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
- Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Step 6: While the cake is baking, prepare the syrup. In the last 5–10 minutes, heat 1/3 cup granulated sugar and 1/3 cup lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not boil.
- Step 7: When the cake is done, immediately poke holes all over the top 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 onto a wire rack to cool completely.
- Step 8: Make the glaze by whisking together the powdered sugar and 2 tbsp lemon juice until thick but pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top if desired, and drizzle the glaze over the cake. Allow to set for 15–20 minutes before slicing and serving.
Tips & Variations
- For extra brightness, add a teaspoon of lemon extract along with the vanilla in the batter.
- Use Greek yogurt instead of plain yogurt for a richer texture.
- If fresh lemons aren’t available, substitute with bottled lemon juice, but reduce quantity slightly to avoid bitterness.
- For a decorative touch, dip the lemon slices in sugar before placing them on the cake.
- Try adding a handful of blueberries to the batter for a fruity twist.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best taste. Leftover cake can also be lightly warmed in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat or non-dairy yogurt?
Yes, you can substitute with low-fat or plant-based yogurt, but the texture may be slightly less rich and moist.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. The top should also be golden brown.
Print
A Lemon Cake to Die For Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This irresistibly moist and tangy Lemon Cake to Die For combines the zest and juice of fresh lemons with a tender yogurt-based batter, topped with a luscious lemon glaze and delicate lemon slices. Perfectly balanced in sweetness and citrus flavor, this cake is ideal for spring or summer gatherings, afternoon tea, or a refreshing dessert any time of year.
Ingredients
Scale
Cake Batter
- 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
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Decoration
- 1/2 lemon, very thinly sliced into half-moons (for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, line the bottom with a parchment paper circle, then dust with flour and tap out the excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the mixture is fragrant and pale yellow. Whisk in the whole-milk yogurt, vegetable oil, eggs, and vanilla extract until the batter is smooth and well incorporated.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients using a spatula or spoon until just combined. Be careful not to overmix to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the surface. Bake for 45 to 50 minutes until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Make Lemon Syrup: In the last 5 to 10 minutes of baking, combine the granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely but do not allow it to boil.
- Soak the Cake: While the cake is still hot in the pan, use a skewer or toothpick to poke numerous holes all over the surface. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool in the pan for 20 minutes.
- Cool the Cake: After partial cooling, invert the cake onto a wire rack and allow it to cool completely.
- Make Lemon Glaze: Whisk the powdered sugar and fresh lemon juice in a bowl until the glaze is thick but pourable.
- Decorate and Serve: Transfer the cooled cake to a serving platter. Optionally arrange thin lemon half-moon slices on top for decoration, then drizzle the lemon glaze evenly over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.
Notes
- Room temperature eggs help create a smoother batter and better rise.
- Do not overmix the batter to avoid a dense cake.
- The lemon syrup adds moistness and intensifies the lemon flavor.
- Use fresh lemon zest and juice for the best citrus taste.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice as needed.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- This cake is best enjoyed within a day or two to retain freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, citrus cake, yogurt cake, homemade cake, lemon glaze, moist cake
