Name: A Lemon Cake to Die For – The Ultimate Moist & Zesty Dessert 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 for topping)

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 (for syrup)

1/3 cup fresh lemon juice (for syrup)

1 cup powdered sugar (for glaze)

2 tbsp fresh lemon juice (for glaze)

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 parchment paper, then flour the pan and tap out the excess flour.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large bowl, rub the lemon zest into the 1 cup of sugar using your fingertips until the mixture is fragrant and pale yellow. Add the yogurt, vegetable oil, eggs, and vanilla extract, then whisk until smooth.

Step 4: Gently fold the dry ingredients into the wet ingredients 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 surface. Bake for 45–50 minutes until the top is deep golden and a toothpick inserted into the center comes out clean.

Step 6: While the cake bakes, prepare the syrup. In the last 5 to 10 minutes of baking, heat the 1/3 cup sugar and 1/3 cup lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not let it boil.

Step 7: As soon as the cake comes out of the oven, poke holes all over its surface using a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Let it cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Step 8: For the glaze, whisk the powdered sugar with 2 tablespoons of lemon juice until the mixture is thick but pourable. Place the cooled cake on a serving platter, arrange the thin lemon slices on top if using, and drizzle the glaze over the cake. Allow it to set for 15–20 minutes before slicing and serving.

Tips & Variations

For a stronger lemon flavor, add an extra tablespoon of zest or drizzle more lemon glaze before serving.

Substitute the yogurt with sour cream for a slightly richer crumb.

If you prefer a less tangy glaze, reduce the lemon juice in the glaze to 1 tablespoon and add a little milk.

Use a bundt pan instead of a round pan for an elegant presentation.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated in an airtight container for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for best texture. The glaze may firm up in the fridge, so let it soften slightly before serving.

FAQs

Can I use low-fat or non-dairy yogurt in this recipe?

Yes, you can substitute low-fat or plant-based yogurts, but the cake may be less moist and slightly less tender. Using whole-milk yogurt gives the best texture.

How can I make sure my cake turns out moist?

Avoid overmixing the batter and be sure to soak the cake with the warm syrup immediately after baking. This syrup adds extra moisture and bright lemon flavor, keeping the cake tender.