Name: A Lemon Cake to Die For Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 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 paper circle, then flour the pan and tap out the excess.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

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, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

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 into the center comes out clean.

Step 6: For the lemon syrup: During the last 5 to 10 minutes of baking, heat 1/3 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.

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. Let the cake cool in the pan for 20 minutes, then carefully invert it 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 the glaze to set for 15–20 minutes before slicing and serving.

Tips & Variations

Use room temperature eggs to help the batter mix evenly and create a tender crumb.

For extra lemon flavor, add a tablespoon of lemon juice to the batter.

Swap plain yogurt for Greek yogurt for a richer texture, but reduce baking powder slightly to avoid over-rising.

Garnish with fresh berries or a sprinkle of powdered sugar as an alternative topping.

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, let the cake come to room temperature or warm slightly in the microwave for about 10–15 seconds. The glaze may soften when refrigerated but retains its flavor beautifully.

FAQs

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

Yes, low-fat yogurt can be used, but the cake might be slightly less moist and tender. Whole-milk yogurt provides the best richness and texture.

How can I make this cake dairy-free?

Replace the whole-milk yogurt with a dairy-free yogurt alternative and use a neutral vegetable oil. Make sure all other ingredients, like powdered sugar, are also dairy-free.