Description
This luscious Lemon Cake to Die For is a moist, tangy, and tender cake infused with fresh lemon zest and yogurt. It’s topped with a vibrant lemon syrup soak and a delicate lemon glaze, garnished with thin lemon slices for a refreshing citrus punch perfect for any occasion.
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
Glaze and Topping
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 lemon (very thinly sliced into half-moons, for topping)
Instructions
- Preheat and Prepare Pan: 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 to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In a large bowl, rub the lemon zest into the granulated sugar using your fingertips until the mixture is fragrant and pale yellow. Whisk in the plain whole-milk yogurt, vegetable oil, room temperature eggs, and pure vanilla extract until the batter is smooth and well combined.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes or until the top is deeply golden and a toothpick inserted into the center comes out clean.
- Prepare Lemon Syrup: While the cake is baking, prepare the syrup by heating the granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir gently until the sugar dissolves completely; do not boil. This should be done in the last 5 to 10 minutes of baking.
- Soak Cake with Syrup: Once baked, while the cake is still in the pan and hot, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm lemon syrup evenly over the cake to infuse it with moisture and lemon flavor. Let the cake cool in the pan for 20 minutes.
- Cool Cake: After resting, invert the cake onto a wire rack and allow it to cool completely before glazing.
- Prepare and Apply Glaze: Whisk together the powdered sugar and fresh lemon juice until the glaze is thick but still pourable. Transfer the cooled cake to a serving platter. Optionally arrange the thin lemon half-moon slices on top, then drizzle the glaze evenly over the cake.
- Set and Serve: Let the glaze set for 15 to 20 minutes at room temperature before slicing and serving to allow the flavors and textures to harmonize perfectly.
Notes
- Use room temperature eggs for better emulsification and smoother batter.
- Be careful not to overmix the batter to keep the cake light and tender.
- The lemon syrup adds moisture and a burst of bright citrus flavor.
- Allow the glaze to set properly to avoid it running off the cake when sliced.
- This lemon cake pairs wonderfully with a cup of tea or a light dessert wine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon zest, yogurt cake, lemon glaze, citrus dessert, moist lemon cake, easy lemon cake recipe
