Name: A Lemon Cake to Die For Recipe
Prep time: 20 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 (for syrup)

1/3 cup fresh lemon juice (for syrup)

1 cup powdered sugar (for glaze)

2 tbsp fresh lemon juice (for glaze)

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 flour.

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 sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth.

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

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

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

Step 7: When the cake is hot, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake. Let it cool in the pan for 20 minutes, then invert onto a wire rack and cool completely.

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

Tips & Variations

Use room temperature eggs for a smoother batter and better rise.

Substitute Greek yogurt for whole-milk yogurt for a tangier flavor and extra moisture.

Add a teaspoon of poppy seeds to the batter for subtle texture and a visual pop.

For a dairy-free version, try coconut yogurt and substitute vegetable oil with melted coconut oil.

Garnish with fresh berries or a dusting of powdered sugar instead of the lemon slices if preferred.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before glazing and serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness, but in a pinch, bottled lemon juice can be used. Just be aware it may add a slightly different taste to the cake and syrup.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake; it should come out clean or with just a few moist crumbs attached. The cake should also be golden brown on top and begin to pull away slightly from the sides of the pan.