A Lemon Cake to Die For Recipe

Introduction

This lemon cake is delightfully moist and bursting with fresh citrus flavor, perfect for any occasion. The combination of tangy lemon syrup and a sweet glaze makes it truly irresistible and a treat to savor.

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

1. 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, tapping out the excess flour.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until the mixture is fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. 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 in the center comes out clean.
6. Step 6: During the last 5–10 minutes of baking, prepare the lemon syrup by heating 1/3 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Avoid boiling.
7. 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 lemon syrup evenly over the cake. Allow it to cool for 20 minutes in the pan, then invert onto a wire rack and cool completely.
8. Step 8: To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until thick but pourable. Place the cooled cake on a serving platter, arrange the thin lemon slices on top if desired, and drizzle with the glaze. Let it set for 15–20 minutes before slicing and serving.

Tips & Variations

• For an extra lemony kick, add a teaspoon of lemon extract to the batter along with the vanilla.
• Use Greek yogurt instead of plain yogurt for a richer texture.
• If you prefer a less sweet cake, reduce the sugar slightly in the batter.
• Decorate with fresh berries or a sprinkle of toasted almond slices for added texture.

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, bring the cake to room temperature before serving for the best flavor and texture. Leftover pieces can be gently reheated in a microwave for about 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute low-fat yogurt, but the cake may be slightly less moist and rich. Whole-milk yogurt provides the best texture and flavor.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or a similar binder to help with texture.

A Lemon Cake to Die For Recipe

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★★★★★

4.4 from 128 reviews

• Author: Olivia
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Lemon Cake to Die For is a moist and tangy dessert featuring a delicate balance of fresh lemon zest and juice, combined with yogurt for a tender crumb. Finished with a sweet lemon syrup soak and a glossy lemon glaze topped with thin lemon slices, this cake is perfect for any lemon lover seeking a refreshing, homemade treat.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, then lightly flour the pan and tap out the excess flour to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Prepare wet ingredients and zest sugar: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the sugar is fragrant and pale yellow. Whisk in the plain whole-milk yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Combine batter: Gently fold the dry flour mixture into the wet ingredients just until combined, taking care not to overmix to keep the cake tender.
5. Bake the cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
6. Make lemon syrup: In the last 5 to 10 minutes of baking, combine granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir gently just until the sugar dissolves fully, but do not bring to a boil.
7. Soak the cake: Once the cake is hot from the oven, poke holes all over its surface using a skewer or toothpick. Slowly drizzle the warm lemon syrup evenly over the cake. Allow it to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
8. Prepare glaze and finish: Whisk together the powdered sugar and lemon juice until the mixture is thick yet pourable. Transfer the cooled cake to a serving platter, optionally arrange the thin lemon half-moon slices on top, then drizzle the lemon glaze over the cake. Let the glaze set for 15 to 20 minutes before slicing and serving.

Notes

• Use room temperature eggs for better batter emulsification and texture.
• Do not overmix the batter; overmixing can result in a dense, tough cake.
• The lemon syrup adds moisture and intensifies the lemon flavor; be sure not to boil it to keep the fresh lemon taste bright.
• Allow the glaze to set properly before slicing to avoid messy cuts.
• You can substitute plain Greek yogurt for whole-milk yogurt for a tangier taste but expect a slightly denser cake.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cake, lemon dessert, yogurt cake, tangy lemon cake, lemon glaze cake, homemade lemon cake, moist lemon cake