Description
This Lemon Cake to Die For is a moist and fragrant treat bursting with fresh lemon zest and juice, balanced by a tender crumb made with yogurt and vegetable oil. A lemon syrup soaks into the warm cake for extra moisture and tang, followed by a lemon glaze drizzle and thin lemon slices as a bright, decorative finish. Perfect for spring or summer gatherings, this easy-to-make cake delivers a refreshing citrus punch with every bite.
Ingredients
Scale
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
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 lemon (very thinly sliced into half-moons for topping)
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then flour the pan and tap out any excess flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures the leavening agents are well distributed in the batter.
- Combine Wet Ingredients: In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the sugar turns pale yellow and fragrant. Then whisk in the plain whole-milk yogurt, vegetable oil, room temperature eggs, and pure vanilla extract until the mixture becomes smooth and uniform.
- Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Prepare Lemon Syrup: In the last 5–10 minutes of baking, add the granulated sugar and fresh lemon juice for the syrup to a small saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Do not let the mixture boil.
- Soak Cake in Syrup: When the cake is hot and still in the pan, poke holes all over the surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake to soak in the citrus flavor. Allow the cake to cool in the pan for 20 minutes.
- Cool and Glaze: After cooling, carefully invert the cake onto a wire rack to cool completely. Prepare the glaze by whisking together the powdered sugar and fresh lemon juice until the mixture is thick but pourable. Transfer the cake to a serving platter, arrange the thin lemon slices on top as decoration if desired, and drizzle the glaze evenly over the surface. Let the glaze set for 15–20 minutes before slicing and serving.
Notes
- Using room temperature eggs helps achieve a smoother batter and better rise.
- Be cautious not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Make sure to poke enough holes in the cake to allow the lemon syrup to soak in thoroughly.
- Optional thin lemon slices on top add a beautiful presentation and extra lemon aroma.
- The cake keeps well stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, citrus cake, yogurt cake, baked lemon cake, lemon glaze
