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A Lemon Cake to Die For Recipe

★★★★★

4.4 from 128 reviews
  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

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

  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

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Find it online: https://bitesbyolivia.com/a-lemon-cake-to-die-for-recipe/