Name: A Lemon Cake to Die For Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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)

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.

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, oil, eggs, and vanilla extract until the mixture is smooth.

Step 4: Fold the dry ingredients into the wet ingredients gently until just combined. Be careful not to overmix to keep the cake tender.

Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or 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 by heating the 1/3 cup sugar and 1/3 cup lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Avoid boiling.

Step 7: When the cake is done, while still hot in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Let the cake cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.

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

Tips & Variations

Use room temperature eggs to help create a smooth batter and better rise.

For extra zing, add a teaspoon of lemon extract to the batter along with the vanilla extract.

Substitute Greek yogurt for whole-milk yogurt for a denser texture and tangier flavor.

Garnish with fresh berries or mint leaves along with the lemon slices for added color and freshness.

FAQs

Can I use low-fat yogurt instead of whole-milk yogurt?

Yes, but whole-milk yogurt gives the cake a richer, more tender crumb. Low-fat yogurt can make the cake slightly drier, so you may want to add a tablespoon of milk or oil to compensate.

What is the best way to zest lemons?

Use a microplane grater or a fine zester to remove only the bright yellow outer layer of the lemon peel. Avoid the white pith underneath, as it is bitter and can affect the flavor of the cake.