Print

A Lemon Cake to Die For – The Ultimate Moist & Zesty Dessert Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

This Lemon Cake is the ultimate moist and zesty dessert, perfect for any occasion. It features a tender, fluffy lemon-flavored cake soaked in a tangy lemon syrup and topped with a smooth lemon glaze and delicate lemon slices, delivering a bright citrus flavor in every bite.

Ingredients

Scale

Part 1: Lemon 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

Part 2: Lemon Syrup

  • 1/3 cup granulated sugar
  • 1/3 cup fresh lemon juice

Part 3: Lemon Glaze & Slices

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 lemon, very thinly sliced into half-moons (for topping)

Instructions

  1. Prepare the Pan: Preheat your 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 any excess flour to ensure the cake will release easily.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Mix Wet Ingredients & Lemon Zest: In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips until the sugar turns pale yellow and is fragrant. Then whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
  4. Combine Batter: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. 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. Prepare Lemon Syrup: During the last 5 to 10 minutes of baking, heat the granulated sugar and lemon juice in a small saucepan over medium heat. Stir just until the sugar dissolves, but don’t let it boil.
  7. Apply Syrup: Once the cake is out of the oven but still hot in the pan, poke holes all over the cake surface with a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake. Let the cake cool for 20 minutes in the pan.
  8. Cool Cake: After cooling in the pan, invert the cake onto a wire rack and cool completely.
  9. Make Lemon Glaze & Decorate: Whisk the powdered sugar and lemon juice together until thick but pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top if desired, then drizzle the lemon glaze evenly over the cake.
  10. Set & Serve: Allow the glaze to set for 15 to 20 minutes before slicing and serving.

Notes

  • Always line your cake pan with parchment paper to guarantee easy release.
  • Avoid overmixing the batter to ensure a tender crumb and moist texture.
  • If the glaze is too thick, add lemon juice a half teaspoon at a time to thin it out.
  • If the glaze is too thin, whisk in more powdered sugar to thicken it.

Keywords: lemon cake, moist lemon cake, lemon dessert, lemon syrup cake, lemon glaze, citrus cake, easy lemon cake recipe

Find it online: https://bakedbylisa.com/a-lemon-cake-to-die-for-the-ultimate-moist-and-zesty-dessert-recipe/