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.
Ingredients
Scale
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)
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 circle, then flour the pan and tap out any excess flour. This preparation ensures your cake releases easily after baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
