Ingredients
Scale
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 parchment paper, then flour and tap out excess.
- Whisk flour, baking powder, and salt in a medium bowl.
- In a large bowl, rub lemon zest into sugar until fragrant and pale yellow. Whisk in yogurt, oil, eggs, and vanilla until smooth.
- Fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake 45–50 minutes until golden and a toothpick inserted in the center comes out clean.
- For the syrup, heat sugar and lemon juice in a small saucepan over medium heat until dissolved. Do not boil.
- While cake is hot, poke holes all over and slowly pour warm syrup evenly over the surface. Cool 20 minutes in pan, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until thick but pourable. Drizzle over cooled cake and top with thin lemon slices. Let set 15–20 minutes before slicing.
Notes
- Line the pan with parchment for easy release.
- Avoid overmixing to keep the crumb tender.
- If glaze is too thick, add lemon juice 1/2 tsp at a time; if too thin, add more powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian