Print

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

Print Recipe

★★★★★

4.7 from 55 reviews

This Lemon Cake is the ultimate moist and zesty dessert, bursting with fresh lemon flavor in every bite. Made with a tender yogurt-based batter, infused with fresh lemon zest, soaked in a tangy lemon syrup, and finished with a bright lemon glaze topped with delicate lemon slices, this cake offers a perfect balance of sweetness and citrus zing. Ideal for any occasion, it’s simple to make yet impressively flavorful.

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 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 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 fully combined.
  3. Create lemon-sugar mixture and wet ingredients: 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 pure vanilla extract until the mixture is smooth and well combined.
  4. Combine wet and dry ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cake tender and light.
  5. Bake the cake: Pour the batter into the prepared cake pan and smooth the top 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. Prepare the 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 just until the sugar dissolves completely but do not boil the syrup.
  7. Soak the cake with syrup: While the cake is still hot in the pan, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm lemon syrup evenly over the cake to soak in. Allow the cake to cool in the pan for 20 minutes, then invert it onto a wire rack and let it cool completely.
  8. Make the lemon glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until the glaze is thick but still pourable. Adjust consistency by adding lemon juice or powdered sugar as needed.
  9. Decorate and serve: Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top if desired, and drizzle the lemon glaze over the cake. Let the glaze set for 15 to 20 minutes before slicing and serving.

Notes

  • For guaranteed cake release, always line the pan with parchment paper.
  • Avoid overmixing the batter to keep the crumb tender and delicate.
  • If the glaze is too thick, add lemon juice 1/2 tsp at a time; if too thin, whisk in more powdered sugar until you reach the desired consistency.

Keywords: lemon cake, moist lemon cake, lemon dessert, citrus cake, yogurt cake, lemon syrup cake, lemon glaze

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