Description
This Lemon Cake to Die For is a moist, tangy delight combining fresh lemon zest and juice with a tender yogurt-based batter. Baked to a golden perfection, it’s finished with a luscious lemon syrup soak and a smooth lemon glaze, topped with thinly sliced lemon halves for a stunning presentation and vibrant flavor.
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
Syrup
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
Glaze and Topping
- 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 and line the bottom with a parchment paper circle. Then, lightly flour the pan and tap out any excess flour to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients and Sugar: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the mixture is fragrant and pale yellow. This step enhances the lemon flavor. Then whisk in the whole-milk yogurt, vegetable oil, eggs, and vanilla extract until everything is smooth and well blended.
- Incorporate Dry Ingredients: Fold the dry ingredients gently into the wet mixture until just combined. Avoid overmixing to keep the cake tender and light.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 45 to 50 minutes, until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Prepare the Lemon Syrup: While the cake is baking, start the syrup in the last 5 to 10 minutes. In a small saucepan over medium heat, gently warm the granulated sugar and fresh lemon juice, stirring until the sugar dissolves completely. Do not let it boil.
- Soak the Cake with Syrup: When the cake comes out of the oven, while still hot in its pan, poke holes evenly all over the surface using a skewer or toothpick. Slowly pour the warm lemon syrup over the cake, allowing it to soak in. Let the cake cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
- Make the Lemon Glaze: Whisk the powdered sugar and lemon juice together until the glaze is thick but still pourable.
- Finish and Serve: Transfer the fully cooled cake to a serving platter. Optionally, arrange the thin lemon slices on top for decoration. Drizzle the lemon glaze over the cake, allowing it to set for 15 to 20 minutes before slicing and serving.
Notes
- Use room temperature eggs to help the batter emulsify better for a smoother texture.
- Be careful not to overmix the batter once the flour is added to keep the cake light and airy.
- Poking holes for the syrup is key to soaking the cake and keeping it moist and flavorful.
- Thinly slicing the lemon halves very finely allows for an attractive garnish without overwhelming bitterness.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For an extra zing, add a teaspoon of lemon extract in the batter along with the zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, yogurt cake, lemon zest cake, moist cake, lemon glaze, citrus cake
