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–+ servings
Lemon Cake

Moist Lemon Cake that Will Brighten Your Day!

This Moist Lemon Cake features a delightful tangy flavor with a moist crumb, making it a crowd-pleasing dessert 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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 cup plain whole-milk yogurt or Greek yogurt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup lemon juice
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
Optional Garnish
  • as desired thin lemon slices for garnish

Equipment

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

Method
 

Step‑by‑Step Instructions for Ultimate Lemon Yogurt Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, rub the zest of two lemons into sugar, then add yogurt, oil, eggs, and vanilla. Whisk until smooth.
  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 syrup by combining sugar and lemon juice in a saucepan. Heat until sugar dissolves.
  7. Poke holes in the cake and drizzle the warm syrup over it while it's still hot.
  8. Let the cake cool for 20 minutes, then invert onto a wire rack to cool completely.
  9. Whisk together powdered sugar and lemon juice, then drizzle over the cooled cake. Garnish with lemon slices if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze individual slices for up to 3 months.

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