Bright, zesty, and irresistibly moist — this Lemon Cake is sunshine baked into every slice. If you love desserts that strike the perfect balance between sweet and tangy, this recipe will be your new go-to. The fresh lemon juice and zest infuse every bite with vibrant flavor, while the creamy yogurt keeps the crumb soft and tender. Whether you’re baking for a spring brunch, afternoon tea, or simply to lift your mood, this cake delivers pure joy in every forkful.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Fresh and Flavorful: Bursting with real lemon juice and zest for that true citrus kick.
- Moist and Tender: The combination of oil and yogurt ensures a light, fluffy texture that stays soft for days.
- Foolproof Simplicity: No fancy mixers or complicated steps — just whisk, pour, and bake.
- Perfect for Any Occasion: Ideal for birthdays, gatherings, or a refreshing everyday treat.
- Versatile Finish: Enjoy it with a simple glaze or dress it up with cream cheese frosting for extra indulgence.
This Lemon Cake stands out for its balanced sweetness and melt-in-your-mouth texture — the kind that keeps everyone coming back for seconds.
Ingredients Needed
Wet Ingredients
- ⅔ cup (165 ml) vegetable or canola oil — gives a moist, tender crumb
- 2 large eggs — at room temperature
- 1½ tbsp finely grated lemon zest (from 1 large or 2 medium lemons)
- ¼ cup (65 ml) freshly squeezed lemon juice — avoid bottled juice for best flavor
- 1 cup (250 g) plain yogurt — adds richness and a subtle tang
- 1¼ cups (275 g) caster sugar (superfine sugar or regular granulated works too)
Dry Ingredients
- 2 cups (300 g) all-purpose flour
- 4 tsp baking powder — ensures a beautiful rise
- Pinch of salt — balances the sweetness
Lemon Glaze
- 1¾ cups (210 g) powdered sugar
- 1 tbsp fresh lemon juice
- 1½ tbsp plain yogurt — adjust slightly for desired consistency
How to Make Lemon Cake
Step 1: Preheat and Prep
Preheat your oven to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection). Grease a 20 cm (8-inch) round cake pan with butter or non-stick spray, then line the base with parchment paper for easy release.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the oil, eggs, lemon zest, lemon juice, yogurt, and sugar until smooth and creamy. This base will give your cake that signature lemony aroma and soft texture.
Step 3: Combine the Dry Ingredients
Sift the flour, baking powder, and salt directly into the wet mixture. Gently whisk or fold until just combined. A few small lumps are fine — overmixing can make the cake dense.
Step 4: Bake the Cake
Pour the batter into the prepared pan. It should be thick yet pourable. Smooth the top with a spatula and bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
Tip: If the top browns too quickly, loosely cover with foil halfway through baking.
Step 5: Cool and Prepare the Glaze
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, whisk together the powdered sugar, lemon juice, and yogurt. Add an extra teaspoon of yogurt if needed — the glaze should drip slowly but remain opaque.
Step 6: Glaze the Cake
Place the cooled cake on a rack set over parchment paper. Pour the glaze over the center, gently nudging it toward the edges so it drips beautifully down the sides. Let it set for about 1 hour before transferring to a serving plate.
Serving and Storage Tips
- To Serve: Garnish with thin lemon slices, zest curls, or edible flowers for a fresh look. Serve slightly chilled or at room temperature with tea or coffee.
- To Store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- To Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Helpful Notes
- Use fresh lemons only — bottled juice lacks that bright, aromatic zestiness.
- Room temperature ingredients blend better and produce a more even texture.
- For an extra citrus punch, drizzle the cake with a quick lemon syrup (lemon juice + sugar) before glazing.
- Want a richer topping? Swap the glaze for cream cheese frosting flavored with a touch of lemon zest.
- Double the recipe to make a layer cake — perfect for celebrations!
Moist and Zesty Lemon Cake
Ingredients
Method
- Step 1: Preheat and Prep
Preheat the oven to 180°C (350°F) or 160°C (320°F) fan. Grease an 8-inch (20 cm) round cake pan with butter or non-stick spray, and line the base with parchment paper. - Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the oil, eggs, lemon zest, lemon juice, yogurt, and sugar until smooth and creamy. This mixture will form the moist, flavorful base of your cake. - Step 3: Combine the Dry Ingredients
Sift flour, baking powder, and salt into the wet mixture. Gently fold or whisk until just combined — avoid overmixing to keep the cake light and fluffy. - Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a skewer inserted in the center comes out clean. If it browns too quickly, cover loosely with foil halfway through. - Step 5: Cool and Prepare the Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. In a bowl, whisk together powdered sugar, lemon juice, and yogurt until smooth. Adjust the thickness as desired. - Step 6: Glaze the Cake
Place the cooled cake on a rack over parchment paper. Pour the glaze over the center and let it drip down the sides. Allow to set for about 1 hour before serving.
Notes
Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate up to 5 days.
Freezing: Wrap slices individually and freeze up to 2 months.
Tips: Always use fresh lemon juice, avoid overmixing, and ensure ingredients are at room temperature for best texture.
Conclusion
This Lemon Cake is the kind of recipe you’ll find yourself making again and again — simple, refreshing, and utterly satisfying. With its light crumb, bright lemon flavor, and silky glaze, it’s a dessert that never disappoints.
If you try this recipe, please leave a comment and a star rating below — your feedback means a lot!
Share your creation on Pinterest or Facebook, and tell us: Did you add your own twist? Maybe extra zest or a creamy frosting? We’d love to hear how you made it your own.
Frequently Asked Questions (FAQ)
Can I use butter instead of oil?
Yes — melted butter can be used, but oil keeps the cake moister for longer. If you prefer a richer flavor, substitute equal amounts of melted butter.
Can I make this Lemon Cake gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture will stay soft and tender.
Why did my cake sink in the middle?
This usually happens when the cake is underbaked or the batter was overmixed. Check doneness with a skewer, and mix just until combined.
Is this recipe freezer-friendly?
Yes! Wrap the cooled cake (unglazed or glazed) tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
How thick should the glaze be?
It should be thick enough to drip slowly down the sides — not runny or transparent. Add more powdered sugar to thicken or yogurt to thin it out.