Description
This Lemon Cake is an irresistibly moist and zesty dessert, bursting with fresh lemon flavor from zest to glaze. Featuring a tender crumb soaked in a tangy lemon syrup and topped with a smooth lemon glaze and delicate lemon slices, this cake is perfect for any occasion needing a bright, refreshing treat.
Ingredients
For the 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
For the Lemon Syrup
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 lemon (very thinly sliced into half-moons for topping)
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 paper circle, flour the pan, and tap out the excess flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- 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. Then whisk in the whole-milk yogurt, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Combine Batter: Carefully fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top carefully. Bake for 45–50 minutes, or until the cake turns a deep golden color and a toothpick inserted in the center comes out clean.
- Make the Lemon Syrup: In the last 5 to 10 minutes of baking, heat the granulated sugar and fresh lemon juice together in a small saucepan over medium heat, stirring just until the sugar dissolves completely without boiling.
- Soak the Cake: Immediately after baking, while the cake is 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. Let it cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
- Prepare the Glaze and Finish: Whisk together the powdered sugar and fresh lemon juice until the glaze is thick yet pourable. Transfer the fully cooled cake to a serving platter, optionally arrange thin lemon half-moon slices on top, and drizzle the lemon glaze over the cake. Allow the glaze to set for 15–20 minutes before slicing and serving.
Notes
- Use whole-milk yogurt for the best moistness and texture.
- Ensure eggs are at room temperature for better incorporation.
- Do not overmix the batter to avoid a dense cake.
- Always poke holes before adding syrup to allow maximum absorption.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice as desired.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
