Name: A Lemon Cake to Die For Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
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)

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.

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.