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Lemon Cake

Moist Lemon Cake: A Sunshine-Infused Delight for Every Occasion

This moist lemon cake is a delightful treat infused with fresh lemon flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; ensure proper measurement for a tender crumb.
  • 2 teaspoons baking powder Helps the cake rise; always check for freshness for optimal lift.
  • 1 pinch salt Balances sweetness and enhances overall flavor without overpowering.
  • 1 cup granulated sugar Sweetens the batter and contributes to moisture; adjust for sweetness preference.
  • zest of 2-3 fresh lemon Infuses aromatic citrus flavor; use zest from 2-3 lemons for the best impact.
  • 1 cup plain whole-milk yogurt Adds moisture and a bit of tang; Greek yogurt is a suitable substitute for added protein.
  • 1/2 cup vegetable oil Keeps the cake moist; avoid swapping for butter to maintain texture.
  • 3 large eggs Provide moisture and structure; use room temperature eggs for better emulsion.
  • 1 teaspoon pure vanilla extract Enhances sweetness and flavor depth; always use pure extract for best results.
  • 1/4 cup lemon juice Used in both the syrup and glaze for tangy flavor; fresh juice is recommended.
For the Glaze
  • 1 cup powdered sugar Forms the glaze for a sweet, smooth finish; adjust thickness with additional lemon juice or sugar as needed.
  • thinly sliced lemon Optional decoration that adds visual appeal and extra flavor.

Equipment

  • Oven
  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions for Ultimate Lemon Yogurt Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
  3. In a large mixing bowl, rub the zest of 2-3 fresh lemons into 1 cup of granulated sugar. Add 1 cup of yogurt, 1/2 cup of oil, 3 eggs, and 1 teaspoon of vanilla extract, and beat until smooth.
  4. Fold the dry mixture into the wet mixture gently until just combined.
  5. Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick comes out clean.
  6. Prepare the lemon syrup by heating 1/2 cup of sugar and 1/4 cup of lemon juice in a saucepan until dissolved.
  7. Poke holes in the warm cake and pour the syrup over it to soak.
  8. Cool the cake for 20 minutes before inverting onto a wire rack.
  9. Make the glaze by whisking together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice.
  10. Drizzle the glaze over the cooled cake and add sliced lemons for decoration if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store wrapped in plastic for up to 4 days in the fridge or freeze individual slices for up to 2 months.

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