Introduction

This lemon cake is a perfect balance of moist texture and bright, zesty flavor. Infused with fresh lemon zest and topped with a tangy glaze, it’s an irresistible dessert that’s easy to make and sure to impress.

A single-layer round cake with a golden-brown textured crust sits on a clear glass cake stand with intricate patterns. The top layer is covered with a thick, glossy white glaze that drips slowly down the sides, with small yellowish chunks embedded in the glaze. The background features a white marbled texture with soft, natural light creating a warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

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 lemon syrup)
1/3 cup fresh lemon juice (for lemon 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 your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment 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 fresh lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow. Then 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 top. Bake for 45–50 minutes, or until the cake is deeply golden and a toothpick inserted into the center comes out clean.
Step 6: While the cake is baking, prepare the lemon syrup. In the last 5–10 minutes of baking, combine the sugar and lemon juice in a small saucepan over medium heat. Stir just until the sugar dissolves, but do not let it boil.
Step 7: When the cake is hot out of the oven, use a skewer or toothpick to poke holes all over its surface. Slowly pour the warm lemon syrup evenly over the cake to soak in. Let the cake cool for 20 minutes in the pan.
Step 8: Invert the cake onto a wire rack and let it cool completely.
Step 9: To make the glaze, whisk the powdered sugar and 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. Allow the glaze to set for 15–20 minutes before slicing and serving.

Tips & Variations

Always line the pan with parchment to ensure the cake releases easily.
Avoid overmixing the batter to keep the crumb tender and light.
If the glaze is too thick, add lemon juice a little at a time until it reaches the right consistency.
For a richer cake, substitute Greek yogurt for whole-milk yogurt.
Add a handful of poppy seeds to the batter for a subtle crunch and extra texture.

Storage

Store the lemon cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. To enjoy, bring the cake to room temperature or warm slightly before serving. The glaze may soften in the fridge but will still taste delicious.

How to Serve

A single-layer round cake with a golden-brown outer edge sits on a clear, ornate glass cake stand. The top of the cake is covered with a shiny, thick white glaze that drips slowly down the sides, with small bits of yellow zest or fruit pieces scattered lightly on the surface, adding texture and color contrast. The background and surface beneath the cake are changed to a white marbled texture, creating a clean and bright setting that makes the cake stand out. photo taken with an iphone --ar 4:5 --v 7

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 or Greek yogurt, but whole-milk yogurt gives the best moistness and flavor.

How do I know when the lemon cake is done baking?

The cake should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs attached.