A Lemon Cake to Die For – The Ultimate Moist & Zesty Dessert
This triple-lemon yogurt cake is ultra-moist, plush, and zesty. Yogurt and oil keep the crumb tender for days, a tangy lemon syrup soaks in while warm, and a bright lemon glaze finishes it off.
Equipment
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- Microplane zester
- Wire rack
- Measuring cups and spoons
Ingredients
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
- 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.
- Whisk the flour, baking powder, and salt in a medium bowl.
- In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and pale yellow. Whisk in the yogurt, oil, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined (do not overmix).
- Scrape the batter into the prepared pan and smooth the top. Bake 45–50 minutes until deeply golden and a toothpick inserted in the center comes out clean.
- For the syrup: In the last 5–10 minutes of baking, heat the sugar and lemon juice in a small saucepan over medium heat, stirring just until dissolved. Do not boil.
- While the cake is hot in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Cool 20 minutes in the pan, then invert onto a wire rack and cool completely.
- For the glaze: Whisk the powdered sugar and lemon juice until thick but pourable. Transfer the cooled cake to a platter, optionally arrange the thin lemon slices on top, and drizzle with glaze. Let set 15–20 minutes before slicing.
Notes
For a guaranteed release, always line the pan with parchment. Avoid overmixing the batter to keep the crumb tender. If the glaze is too thick, add lemon juice 1/2 tsp at a time; if too thin, whisk in more powdered sugar.