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Lemon Cake

Moist and Zesty Lemon Cake

This Lemon Cake is a burst of sunshine in every bite — light, moist, and full of fresh citrus flavor. Made with yogurt for an ultra-soft crumb and topped with a tangy lemon glaze, it’s the perfect dessert for spring gatherings, afternoon tea, or whenever you need a little pick-me-up. Easy to make, beautifully fragrant, and irresistibly delicious — this is a cake you’ll bake again and again.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Tea Cake
Cuisine: American, European
Calories: 340
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 165 ml vegetable or canola oil for a moist, tender crumb
  • 2 large eggs at room temperature
  • 1.5 tbsp lemon zest finely grated, from 1 large or 2 medium lemons
  • 65 ml fresh lemon juice avoid bottled juice for best flavor
  • 250 g plain yogurt adds richness and tang
  • 275 g caster sugar superfine or granulated sugar works
Dry Ingredients
  • 300 g all-purpose flour
  • 4 tsp baking powder for a beautiful rise
  • salt a pinch, to balance sweetness
Lemon Glaze
  • 210 g powdered sugar
  • 1 tbsp fresh lemon juice
  • 1.5 tbsp plain yogurt adjust slightly for desired consistency

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving: Garnish with lemon slices, zest curls, or edible flowers. Serve at room temperature or slightly chilled.
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.