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Lemon Cake

Melt-in-Your-Mouth Lemon Cake That'll Brighten Your Day

This Lemon Cake is a moist and tender dessert infused with fresh lemon flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour sifted for lightness
  • 2 teaspoons baking powder check for freshness
  • 0.5 teaspoon salt enhances flavor
  • 1 cup granulated sugar sweetens the cake
  • 2 large fresh lemon zest use a microplane
  • 1 cup plain whole-milk yogurt or Greek yogurt
  • 0.33 cup vegetable oil keeps the cake tender
  • 3 large eggs at room temperature
  • 1 teaspoon pure vanilla extract infuses flavor
For the Lemon Syrup
  • 0.5 cup granulated sugar for syrup
  • 0.33 cup fresh lemon juice use freshly squeezed
For the Glaze
  • 1 cup powdered sugar for glaze
  • 2 tablespoons fresh lemon juice for glaze
For Topping
  • lemon optional slices for decoration

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased and floured 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt until no lumps remain.
  3. Combine granulated sugar and lemon zest in a large mixing bowl, rubbing the zest into the sugar.
  4. Add yogurt, vegetable oil, eggs, and vanilla extract to the sugar-lemon zest mixture and mix until smooth.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick comes out clean.
  7. Prepare the lemon syrup by combining sugar and lemon juice in a saucepan and heating until the sugar dissolves.
  8. Poke holes in the cake and pour the lemon syrup over it while still warm, allowing it to soak in.
  9. Whisk together powdered sugar and lemon juice to create a glaze.
  10. Invert the cake, drizzle the glaze over the top, and optionally decorate with lemon slices.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store leftover lemon cake in an airtight container for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months.

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