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.

Ingredients

Scale

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)

Instructions

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.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and set aside.
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.
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.
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.
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.
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.
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