A Lemon Cake to Die For Recipe

Introduction

This lemon cake is a bright and refreshing dessert that’s incredibly moist and bursting with citrus flavor. Perfect for any occasion, it combines the tang of fresh lemons with a tender crumb and a sweet glaze that’s simply irresistible.

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

1. 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.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
4. Step 4: Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. 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.
6. Step 6: In the last 5–10 minutes of baking, make the syrup by heating the 1/3 cup granulated sugar and 1/3 cup lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not boil.
7. Step 7: While the cake is still hot in the pan, poke holes all over the surface using a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Let it cool for 20 minutes in the pan, then invert onto a wire rack and allow to cool completely.
8. Step 8: For the glaze, whisk the powdered sugar and 2 tablespoons lemon juice 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. Let the glaze set for 15–20 minutes before slicing.

Tips & Variations

• Use room temperature eggs to help the batter mix smoothly and rise well.
• For a dairy-free version, substitute the whole-milk yogurt with a non-dairy yogurt of your choice.
• If you prefer a sweeter glaze, add an extra tablespoon of powdered sugar for a thicker drizzle.
• Try adding a teaspoon of poppy seeds to the batter for a classic lemon-poppy seed twist.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best flavor. The glaze may soften over time; re-chilling briefly can help it firm up again. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice is preferred for the brightest flavor and best aroma, but bottled lemon juice can be used in a pinch. Just be sure to choose a high-quality, pure lemon juice without added preservatives or sweeteners.

What can I substitute for whole-milk yogurt?

You can substitute plain Greek yogurt or any strained yogurt for a thicker texture, or use a dairy-free yogurt alternative to accommodate dietary needs. Just keep the consistency similar to ensure moistness.

A Lemon Cake to Die For Recipe

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★★★★★

4.6 from 635 reviews

• Author: Sarah
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This irresistible Lemon Cake is moist, tangy, and packed with fresh lemon flavor from zest to glaze. A simple yet stunning cake, it features a tender crumb soaked with a lemon syrup for added moisture, finished with a bright lemon glaze and delicate lemon slices for an elegant touch. Perfect for springtime afternoon tea or any occasion that calls for a fresh citrus dessert.

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Ingredients

Scale 1x2x3x

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

Garnish

• 1/2 lemon (very thinly sliced into half-moons)

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Instructions

1. Prepare the Pan: Preheat your 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 any excess flour. This preparation ensures your cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
3. Combine Lemon Sugar and Wet Ingredients: In a large mixing bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the sugar becomes fragrant and pale yellow. This releases the essential oils from the zest, intensifying the lemon flavor. Then whisk in the plain whole-milk yogurt, vegetable oil, eggs, and pure vanilla extract until the mixture is smooth and homogenous.
4. Incorporate Dry Ingredients: Gently fold the flour mixture into the wet ingredients until just combined. Take care not to overmix as this can develop gluten and lead to a denser cake texture.
5. Bake the Cake: Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until the cake is a deep golden color and a toothpick inserted into the center comes out clean.
6. Prepare the Lemon Syrup: During the last 5–10 minutes of baking, combine the granulated sugar and fresh lemon juice in a small saucepan. Heat over medium heat, stirring gently until the sugar dissolves completely. Do not let the syrup boil.
7. Syrup Application: When the cake comes out of the oven, while still hot in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake so it soaks in, enhancing moisture and tanginess. Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
8. Make the Glaze and Finish: Whisk the powdered sugar and lemon juice together until the glaze is thick yet pourable. Place the cooled cake on a serving platter, arrange the thin lemon slices on top for decoration, and drizzle with the lemon glaze. Let the glaze set for 15–20 minutes before slicing and serving.

Notes

• Use whole-milk yogurt for the best texture and moisture; Greek yogurt may make the batter too thick.
• Make sure eggs are at room temperature to achieve a smooth batter and even rise.
• Do not overmix the batter to keep the cake tender and soft.
• If lemon slices are too tart or bitter, consider blanching them quickly in boiling water.
• Storage: Keep the cake wrapped or in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cake, lemon dessert, moist lemon cake, lemon glaze cake, yogurt lemon cake, easy lemon cake recipe