Description
This irresistibly moist and tangy Lemon Cake features a tender crumb infused with fresh lemon zest and yogurt, enhanced by a bright lemon syrup soak and drizzled with a lemon glaze topped with delicate lemon slices. Perfect for lemon lovers looking for a refreshing, vibrant dessert.
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 Decoration
- 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 your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, then line the bottom with a circle of parchment paper. Lightly flour the pan and tap out the excess flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures a consistent rise and texture for your cake.
- Combine Wet Ingredients: In a large bowl, gently rub the lemon zest into the granulated sugar with your fingertips until the sugar becomes fragrant and pale yellow. Add the whole-milk yogurt, vegetable oil, eggs, and vanilla extract. Whisk everything together until smooth and homogenous.
- Combine Wet and Dry: Fold the dry ingredients into the wet mixture carefully until just combined. Avoid overmixing to keep the cake tender and light.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the oven for 45 to 50 minutes until the cake turns a deep golden color and a toothpick inserted in the center comes out clean.
- Prepare the Lemon Syrup: In the last 5 to 10 minutes of baking, combine the granulated sugar and fresh lemon juice in a small saucepan. Heat over medium heat, stirring continuously just until the sugar dissolves completely, being careful not to boil the syrup.
- Soak the Cake: As soon as the cake comes out of the oven and is still hot, use a skewer or toothpick to poke holes all over its surface. Slowly drizzle the warm lemon syrup evenly over the cake to soak it in. Allow the cake to cool in the pan for about 20 minutes, then invert it onto a wire rack and let it cool completely.
- Make and Apply the Glaze: Whisk together the powdered sugar and lemon juice until you achieve a thick but pourable glaze. Transfer the fully cooled cake to a serving platter, optionally arrange the thin lemon slices decoratively on top, and drizzle the glaze over the cake. Let the glaze set for 15 to 20 minutes before slicing and serving.
Notes
- Use room temperature eggs to ensure smoother batter incorporation.
- Do not overmix the batter; folding gently keeps the cake tender and light.
- The lemon syrup soak adds incredible moisture and flavor depth to the cake.
- Thinly slice lemon half-moons for an elegant garnish that enhances visual appeal and fresh lemon aroma.
- If desired, substitute whole-milk yogurt with Greek yogurt for extra richness.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, moist lemon cake, lemon syrup cake, citrus cake, yogurt cake, lemon glaze, easy dessert
