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 (for syrup)

1/3 cup fresh lemon juice (for syrup)

1 cup powdered sugar (for glaze)

2 tbsp fresh lemon juice (for glaze)

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.

Step 2: Whisk the flour, baking powder, and salt together in a medium bowl.

Step 3: In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Take care not to overmix.

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 bakes, prepare the syrup. In the last 5–10 minutes of baking, heat 1/3 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not let it boil.

Step 7: When the cake is hot from the oven, poke holes all over its surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake. Let it cool in the pan for 20 minutes, then invert onto a wire rack and allow to cool completely.

Step 8: To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until thick but pourable. Transfer the cake to a serving platter, arrange the thin lemon slices on top if using, and drizzle with the glaze. Let the glaze set for 15–20 minutes before slicing and serving.

Tips & Variations

Use room-temperature eggs for a smoother batter and better rise.

Swap plain yogurt with Greek yogurt for a richer texture.

If fresh lemons aren’t available, bottled lemon juice can be used, but fresh zest and juice provide brighter flavor.

For an extra touch, add a teaspoon of poppy seeds to the batter for subtle crunch and texture.

Make the cake a day ahead to let the flavors fully meld—just cover and store at room temperature.

Storage

Store the lemon cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 4 days. Before serving, bring to room temperature and, if desired, refresh the glaze by adding a little more powdered sugar mixed with lemon juice. Leftover cake also freezes well wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute plain whole-milk yogurt with Greek yogurt or low-fat yogurt, but whole-milk yogurt provides the best moistness and richness in the cake.

What if I don’t have a 9-inch round pan?

You can use an 8-inch pan, but the cake will be thicker and may require additional baking time. Alternatively, a similar-sized baking dish or loaf pan can work; adjust baking times accordingly and check doneness with a toothpick.