Description
This ultra moist homemade lemon cake bursts with bright citrus flavor and is topped with a tangy-sweet lemon glaze. Easy to make and perfect for any occasion, it’s a crowd-pleasing dessert that stays tender thanks to yogurt and plenty of fresh lemon.
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) plain yogurt (full fat preferred)
- Zest from 2 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or 8-inch round pan) with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add yogurt, lemon juice, lemon zest, and vanilla extract. Mix until combined (the batter may look curdled).
- Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
- Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges and lift out onto a wire rack.
- While the cake is still slightly warm, whisk together powdered sugar and 2–3 tablespoons lemon juice until smooth and pourable. Drizzle over the cake.
- Allow the glaze to set for at least 15 minutes before slicing. Slice with a serrated knife and enjoy.
Notes
For best results, use room temperature ingredients and fresh lemon juice. Do not overmix the batter after adding flour to keep the cake tender. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. The flavor improves after a day as the glaze soaks in.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 265
- Sugar: 24
- Sodium: 210
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
Keywords: lemon cake, homemade lemon cake, easy lemon dessert, moist lemon cake, lemon loaf, lemon glaze, spring dessert, brunch cake, citrus cake, yogurt cake