Description
This Lemon Cake is the ultimate moist and zesty dessert that’s bursting with fresh lemon flavor. Featuring a tender crumb enhanced with yogurt and vegetable oil, it’s topped with a tangy lemon syrup and a sweet lemon glaze, garnished with delicate lemon slices. Perfect for any occasion, this cake balances sweetness and citrus sharpness beautifully.
Ingredients
Scale
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
Lemon Syrup
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
Lemon Glaze and Topping
- 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 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 flour to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix wet ingredients and zest: In a large bowl, rub the fresh 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 the batter is smooth and uniform.
- Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for 45 to 50 minutes until the cake is deeply golden and a toothpick inserted into the center comes out clean.
- Prepare the lemon syrup: During the last 5 to 10 minutes of baking, combine granulated sugar and fresh lemon juice in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely but do not boil.
- Apply syrup to hot cake: 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 top, allowing it to soak in. Let the cake cool for 20 minutes in the pan before inverting onto a wire rack to cool completely.
- Make the lemon glaze and finish: Whisk together the powdered sugar and lemon juice until the mixture is thick but pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon half-moon slices decoratively on top if desired, then drizzle the glaze evenly over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.
Notes
- Allow eggs to come to room temperature before mixing for a smoother batter.
- Do not overmix the batter to avoid a dense cake.
- Rub lemon zest into sugar to release maximum citrus oils and flavor.
- Make sure to poke holes while the cake is hot so the syrup absorbs well.
- Use whole-milk yogurt for best moisture and richness.
- Thin lemon slices enhance presentation but are optional.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Cake, Moist Cake, Zesty Dessert, Lemon Glaze, Yogurt Cake, Citrus Cake
