Lemon Cake to Die For Recipe

Introduction

This lemon cake is bright, moist, and bursting with fresh citrus flavor. Its tender crumb and zesty glaze make it a perfect dessert for any occasion. Ready to become your new favorite cake? Let’s dive in!

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)

Instructions

1. Step 1: 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.
2. Step 2: Whisk the flour, baking powder, and salt in a medium bowl.
3. Step 3: In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant and pale yellow. Whisk in the yogurt, oil, eggs, and vanilla until smooth.
4. Step 4: Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Step 5: Scrape the batter into the prepared pan and smooth the top. Bake for 45–50 minutes until deeply golden and a toothpick inserted in the center comes out clean.
6. Step 6: For the syrup, during the last 5–10 minutes of baking, heat the sugar and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Do not boil.
7. Step 7: While the cake is still hot in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Cool for 20 minutes in the pan, then invert onto a wire rack and cool completely.
8. Step 8: For the glaze, whisk powdered sugar and lemon juice until thick but pourable. Transfer the cooled cake to a platter, arrange the thin lemon slices on top if desired, and drizzle with the glaze. Let set for 15–20 minutes before slicing.

Tips & Variations

• Use room temperature eggs for better emulsification and a smoother batter.
• For a dairy-free option, substitute yogurt with coconut yogurt or applesauce.
• Add a handful of fresh blueberries or poppy seeds to the batter for a fruity twist.
• If you prefer a more intense lemon flavor, increase the lemon zest by 1 teaspoon.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. Allow refrigerated cake to come to room temperature for the best texture before serving. Leftover glazed cake can also be frozen for up to 1 month; thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of whole-milk yogurt?

Yes, you can, but whole-milk yogurt gives the cake more moisture and richer flavor. Using low-fat yogurt may result in a slightly drier texture.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Also, the top should be golden brown.

Lemon Cake to Die For Recipe

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★★★★★

4.4 from 143 reviews

• Author: Andria
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This lemon cake is a delightfully moist and tangy dessert featuring a tender crumb enriched with yogurt and vegetable oil, enhanced by fresh lemon zest and juice. It is finished with a lemon syrup soaked into the cake and a glossy lemon glaze topped with thin lemon slices, delivering a perfect balance of citrus brightness and sweetness. Baked in a single round pan, this cake is ideal for gatherings or as a refreshing treat with afternoon tea.

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Ingredients

Scale 1x2x3x

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

Decoration

• 1/2 lemon (very thinly sliced into half-moons, for topping)

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Instructions

1. Prepare the pan and preheat oven: 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 to ensure the cake releases easily.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and set aside.
3. Create lemon sugar mixture and wet base: In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the sugar turns fragrant and pale yellow. This helps release the lemon oils for more flavor. Then whisk in the plain whole-milk yogurt, vegetable oil, eggs, and pure vanilla extract until smooth and homogenous.
4. Combine wet and dry ingredients: Gently fold the dry mixture into the wet mixture until just combined. Avoid overmixing to keep the cake tender and light.
5. Fill pan and bake: Transfer the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 45 to 50 minutes, or until the cake turns a deep golden color and a toothpick inserted into the center comes out clean.
6. Prepare the lemon syrup: During the last 5 to 10 minutes of baking, heat the sugar and fresh lemon juice for the syrup in a small saucepan over medium heat. Stir just until the sugar dissolves but avoid boiling the syrup to maintain its subtle acidity.
7. Soak the cake with syrup: Once the cake is hot and still in the pan, pierce holes all over its surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool for 20 minutes in the pan before inverting it onto a wire rack to cool completely.
8. Prepare the lemon glaze and decorate: Whisk together the powdered sugar and lemon juice until the glaze is thick yet pourable. Transfer the fully cooled cake to a serving platter, optionally arrange thin lemon slices on top for a decorative and flavorful touch, then drizzle the glaze evenly over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.

Notes

• Use room temperature eggs to ensure smooth batter and better incorporation.
• Be careful not to overmix the batter; folding just until combined keeps the cake tender.
• Allow the lemon syrup to soak thoroughly into the cake for maximum flavor and moisture.
• If you prefer a more tart glaze, adjust the lemon juice quantity accordingly.
• Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• The cake can be served with a dollop of whipped cream or fresh berries for extra indulgence.

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

Keywords: lemon cake, lemon dessert, yogurt cake, citrus cake, moist lemon cake, lemon glaze, quick cake recipe