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