Description
This Lemon Cake to Die For is a moist, zesty dessert bursting with fresh lemon flavor. Made with simple ingredients like yogurt, lemon zest, and juice, this cake delivers a perfect balance of tangy and sweet. A lemon syrup soaked into the warm cake adds extra moisture, while a tangy lemon glaze and delicate lemon slices on top create a stunning finish. Ideal for any occasion, it’s a refreshing and irresistible treat sure to impress.
Ingredients
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
For Cake Batter
- 1 cup granulated sugar
- 1 tbsp fresh lemon zest (from 2–3 lemons)
For Lemon Syrup
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
For Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
For Decoration
- 1/2 lemon (very thinly sliced into half-moons for topping)
Instructions
- Preheat and Prepare Pan: 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 to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to ensure even distribution of leavening.
- Prepare Wet Mixture: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the sugar turns pale yellow and releases a fragrant lemon aroma. Then, whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined. Be careful not to overmix to maintain a tender crumb in the cake.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top lightly. Bake for 45 to 50 minutes until the cake is deeply golden and a toothpick inserted into the center comes out clean.
- Make the Lemon Syrup: In the last 5 to 10 minutes of baking, combine 1/3 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves, but do not let it boil.
- Soak the Cake with Syrup: While the cake is still hot in the 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.
- Cool and Glaze: After cooling in the pan, invert the cake onto a wire rack and let it cool completely. Meanwhile, prepare the glaze by whisking together powdered sugar and lemon juice until it’s thick but pourable.
- Finish and Serve: Transfer the cooled cake to a serving platter. Optionally, arrange the thinly sliced lemon half-moons on top decoratively. Drizzle the lemon glaze evenly over the cake and allow it to set for 15 to 20 minutes before slicing and serving.
Notes
- Using room temperature eggs helps create a smoother batter and better cake texture.
- Do not overmix the batter to prevent a dense cake; fold dry and wet ingredients gently.
- Make sure to poke the holes while the cake is still hot so the syrup absorbs properly.
- If you prefer a less tart cake, reduce the lemon juice in the syrup and glaze slightly.
- For a dairy-free version, substitute yogurt with coconut yogurt or a similar plant-based alternative.
- The cake keeps well for up to 3 days stored in an airtight container at room temperature.
