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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
