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–+ servings
Lemon Cake

Moist Lemon Cake that Brightens Your Day with Every Bite

This moist lemon cake, made with yogurt and fresh lemon, offers vibrant flavors and a delightful experience with every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baking
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best results.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 cup Granulated Sugar Can be substituted with coconut sugar.
  • Zest from 2-3 lemons Fresh Lemon Zest Use fresh zest for the best flavor.
  • 1 cup Plain Whole-Milk Yogurt Greek yogurt is a great alternative.
  • 0.5 cup Vegetable Oil Helps the cake remain moist.
  • 2 large Eggs Bring to room temperature.
  • 0.5 teaspoon Pure Vanilla Extract Opt for real vanilla.
  • 0.5 cup Lemon Juice Freshly squeezed is preferred.
For the Glaze
  • 1 cup Powdered Sugar Adjust thickness with more lemon juice if necessary.
For Decoration
  • Thin Lemon Slices Optional for decoration.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment Paper
  • Toothpick or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, rub the lemon zest into the granulated sugar, then whisk in yogurt, oil, eggs, and vanilla.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 45-50 minutes, until golden brown.
  6. Prepare the lemon syrup by combining sugar and lemon juice in a saucepan and heating until dissolved.
  7. Poke holes in the baked cake and pour warm lemon syrup over it.
  8. Let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack.
  9. Whisk powdered sugar and lemon juice together to make the glaze, then drizzle over the cooled cake.
  10. Decorate with thin lemon slices if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients, ensure eggs are at room temperature, and avoid overmixing the batter.

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