Introduction

This lemon cake is a delightful blend of moist texture and vibrant citrus flavor. With a zesty lemon syrup soaked into the tender crumb and a sweet glaze topped with fresh lemon slices, it’s the perfect dessert to brighten any occasion.

A single-layer round cake with a golden brown crust sits on a clear glass cake stand with a detailed base, placed on a white marbled surface. The top of the cake is covered with a pale yellow glaze that is slightly thick and glossy, dripping down unevenly over the edges. The glaze has small, textured clumps or bits scattered throughout, adding an uneven visual texture to the smooth surface. The sides of the cake are firm and textured, showing a crumbly, baked finish. The background is softly blurred with dark and green tones. 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 lemon glaze)
2 tbsp fresh lemon juice (for lemon 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 circle, then flour the pan and tap out the excess.
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 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.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes until the cake is deeply golden and a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, prepare the lemon syrup by heating the sugar and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil.
Step 7: When the cake is hot from the oven, poke holes all over the surface using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake. Let it cool in the pan for 20 minutes.
Step 8: Invert the cake onto a wire rack and cool completely.
Step 9: Prepare the glaze by whisking powdered sugar and fresh lemon juice until thick but pourable.
Step 10: Transfer the cooled cake to a serving platter. Arrange the thin lemon slices on top if desired, then drizzle with the lemon glaze. Let the glaze 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 cake tender and moist.
If the glaze is too thick, add lemon juice a little at a time; if too thin, whisk in more powdered sugar.
For extra zing, add a teaspoon of lemon extract to the glaze.

Storage

Store leftover lemon cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. If desired, warm individual slices in the microwave for 10–15 seconds to refresh the moist texture.

How to Serve

A single-layer round cake with a golden-brown crumb sits on a clear glass pedestal cake stand. The top of the cake is covered with a shiny, slightly translucent white glaze that drips slowly down the sides, blending with a layer of yellow lemon curd beneath it. The lemon curd has a smooth texture with small streaks of zest visible on the surface, adding a bright contrast to the glaze. The background is a soft, dark blur that contrasts with the cake's warm colors, highlighting the glossy finish and rich texture of the topping. 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?

While you can substitute low-fat yogurt, the cake may be slightly less moist and tender compared to using whole-milk yogurt.

How do I know when the cake is fully baked?

The cake is done when it turns a deep golden color and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.