A Lemon Cake to Die For Recipe
Introduction
This lemon cake is a bright and tender treat bursting with fresh citrus flavor. Moist and lightly sweetened, it’s perfect for any occasion where you want a cake that feels both simple and special.
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: Whisk the flour, baking powder, and salt together in a medium bowl to combine evenly.
- Step 3: In a large bowl, rub the lemon zest into the 1 cup of granulated sugar using your fingertips until fragrant and the sugar turns pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake light and 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 into the center comes out clean.
- Step 6: While the cake is baking, prepare the syrup. In the last 5 to 10 minutes of baking, heat 1/3 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil.
- Step 7: When the cake is hot from the oven, use a skewer or toothpick to poke holes all over its surface. Slowly pour the warm syrup evenly over the cake. Let it cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
- Step 8: Prepare the glaze by whisking together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until thick but pourable. Place the cooled cake on a serving platter, arrange the thin lemon slices on top if desired, and drizzle with the glaze. Let the glaze set for 15–20 minutes before slicing and serving.
Tips & Variations
- Use full-fat yogurt for a moist cake, or substitute with sour cream for a slight tang.
- Make sure your eggs are at room temperature to help the batter mix more evenly.
- For a more intense lemon flavor, add a teaspoon of lemon extract to the batter alongside the zest.
- If you prefer a less sweet cake, reduce the glaze sugar to 3/4 cup and adjust lemon juice accordingly to maintain consistency.
- Decorate with fresh berries or a dusting of powdered sugar instead of the lemon slices for a different look.
Storage
Store the lemon cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring the cake to room temperature before serving for the best texture. The glaze may harden in the fridge but can be refreshed with a light brush of lemon juice. Leftover slices freeze well—wrap tightly and thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat yogurt instead of whole-milk yogurt?
Yes, but whole-milk yogurt provides more moisture and richness. Using low-fat yogurt may result in a slightly drier cake.
What can I substitute for vegetable oil?
Light olive oil or melted coconut oil can be used as substitutes. Avoid strongly flavored oils to keep the lemon flavor front and center.
Print
A Lemon Cake to Die For Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Lemon Cake to Die For is a moist, tender, and refreshingly zesty cake that perfectly balances bright lemon flavors with a sweet glaze. Featuring a luscious lemon syrup soaked deep into the cake and finished with a tangy lemon glaze and delicate lemon slices, this dessert is ideal for any lemon lover seeking a delightfully citrusy treat.
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
Syrup
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
Glaze and Topping
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 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, line the bottom with a parchment paper circle, then dust the pan with flour and tap out the excess to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later.
- Combine Wet Ingredients and Lemon Zest: In a large bowl, use your fingertips to rub the lemon zest into the granulated sugar until the mixture becomes fragrant and pale yellow. This helps infuse the sugar with bright lemon flavor. Then whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the cake tender and light.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the cake turns a deep golden color and a toothpick inserted into the center comes out clean.
- Prepare the Lemon Syrup: In the last 5 to 10 minutes of baking, combine granulated sugar and fresh lemon juice in a small saucepan. Heat over medium heat, stirring gently until the sugar dissolves completely. Make sure not to boil the syrup.
- Soak the Cake: Once the cake is out of the oven and still hot in the pan, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool for 20 minutes in the pan, then invert it onto a wire rack to cool completely.
- Prepare the Glaze and Decorate: Whisk together the powdered sugar and lemon juice until the mixture is thick but still pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top for a decorative touch, and drizzle the glaze over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.
Notes
- Using whole-milk yogurt adds moisture and a slight tang; substitute with Greek yogurt if desired but adjust for thickness.
- Make sure eggs are at room temperature to help the batter emulsify properly for a tender crumb.
- Do not overmix the batter once dry ingredients are combined to avoid a dense cake.
- The lemon syrup deeply flavors and moistens the cake – do not skip this step for best results.
- For an even more intense lemon flavor, add a tablespoon of lemon curd on top before glazing.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon zest, lemon syrup, lemon glaze, moist cake, citrus dessert, easy cake recipe
