Description

This irresistibly moist and tangy lemon cake is bursting with fresh citrus flavor and a delightful balance of sweet and tart. Featuring a tender crumb infused with lemon zest and yogurt, it is finished with a luscious lemon syrup soak and a smooth lemon glaze topped with thin lemon slices, making it a perfect dessert for any occasion.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt

Wet Ingredients

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

Syrup

1/3 cup granulated sugar
1/3 cup fresh lemon juice

Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice

Topping

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then dust the pan with flour and tap out the excess to prevent the cake from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and salt.
Combine Wet Ingredients and Lemon Zest: In a large mixing bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the mixture is fragrant and pale yellow. Then whisk in the plain whole-milk yogurt, vegetable oil, eggs, and vanilla extract until the batter is smooth and homogenous.
Fold Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Take care not to overmix to keep the cake tender and light.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 45–50 minutes or until the cake is deeply golden and a toothpick inserted into the center comes out clean.
Prepare Lemon Syrup: During the last 5–10 minutes of baking, heat the granulated sugar and lemon juice together in a small saucepan over medium heat, stirring until the sugar dissolves but not boiling the mixture.
Soak Cake with Syrup: When the cake is hot and still in the pan, poke holes all over its surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake, letting it absorb the flavors. Allow the cake to cool in the pan for 20 minutes, then invert it onto a wire rack and let it cool completely.
Make and Add Glaze: Whisk together the powdered sugar and lemon juice until you achieve a thick but pourable glaze. Transfer the fully cooled cake to a serving platter, arrange the thin lemon slices on top if desired, and drizzle the glaze evenly over the cake. Let the glaze set for 15–20 minutes before slicing and serving.

Notes

Use room temperature eggs to ensure the batter emulsifies properly.
Do not overmix the batter to avoid a dense cake.
The lemon syrup soak enhances moisture and intensifies the lemon flavor.
For a more intense lemon flavor, zest additional lemons into the batter.
Ensure the cake is completely cool before glazing to prevent the glaze from melting.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

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

Keywords: lemon cake, lemon zest, lemon syrup, lemon glaze, moist cake, citrus dessert, yogurt cake