Name: A Lemon Cake to Die For Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 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

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

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.

Step 2: Whisk the flour, baking powder, and salt together in a medium bowl.

Step 3: In a large bowl, rub the lemon zest into the 1 cup of granulated sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, oil, eggs, and vanilla extract until smooth.

Step 4: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake tender.

Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until the cake is deeply golden and a toothpick inserted in the center comes out clean.

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

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

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

Tips & Variations

Using room temperature eggs helps achieve a smoother batter for better texture.

Substitute the whole-milk yogurt with Greek yogurt for a slightly tangier flavor and thicker texture.

Add a teaspoon of poppy seeds to the batter for a subtle crunch and extra visual appeal.

If fresh lemons aren’t available, bottled lemon juice can be used, but fresh zest is key for the best lemon flavor.

Storage

Store the lemon cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Before serving chilled cake, bring it to room temperature for the best texture and flavor. The glaze may firm up in the fridge, so allow it to soften slightly before slicing.

FAQs

Can I use a different type of yogurt in this recipe?

Yes, you can use Greek yogurt or low-fat yogurt, but whole-milk yogurt provides the best moisture and richness. Thinner yogurts may alter the cake’s texture slightly.

How do I know when the cake is done baking?

The cake is done when it turns a deep golden color and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too early to ensure even baking.