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A Lemon Cake to Die For

A Lemon Cake to Die For: Irresistibly Moist & Zesty Delight

This lemon cake to die for offers an irresistible blend of flavors with a moist texture and a quick prep for delightful enjoyment.
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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: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Consider whole wheat flour for a different texture.
  • 1 tbsp baking powder Ensure it’s fresh for optimal results.
  • 1 tsp salt Kosher salt gives a more pronounced taste.
  • 1.5 cups granulated sugar Brown sugar can introduce a lovely molasses flavor.
  • 2 tbsp fresh lemon zest Always opt for fresh, unwaxed lemons.
  • 1 cup plain whole-milk yogurt Substitute with Greek yogurt for extra tanginess.
  • 1/2 cup vegetable oil Do not use butter.
  • 3 large eggs Ensure eggs are at room temperature.
  • 1 tsp pure vanilla extract Consider using fresh vanilla bean for an upscale taste.
For the Lemon Syrup
  • 1/2 cup lemon juice Using fresh juice is crucial.
For the Glaze
  • 1 cup powdered sugar Adjust the thickness by adding more sugar if needed.
  • 2 tbsp lemon juice Always prefer fresh lemon juice.
For Topping
  • lemon slices Optional as they may carry a slight bitterness.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • whisk
  • Spatula
  • Saucepan
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and optionally lining it with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, rub the granulated sugar with fresh lemon zest, then add yogurt, oil, eggs, and vanilla, whisking until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a toothpick comes out clean.
  6. Prepare the lemon syrup by combining lemon juice and sugar in a saucepan over medium heat until the sugar dissolves.
  7. Poke holes in the warm cake and pour the lemon syrup over it to soak.
  8. Cool the cake in the pan for 20 minutes, then invert it onto a wire rack.
  9. Prepare the glaze by whisking together powdered sugar and lemon juice, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 2IUVitamin C: 15mgCalcium: 10mgIron: 4mg

Notes

Use fresh ingredients for the best flavor and be careful not to overmix the batter to maintain its moist texture.

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