Name: Lemon Cake to Die For
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; Zest of 2 lemons; ½ cup vegetable oil or melted butter; 3 large eggs; ½ cup plain yogurt or buttermilk; 3 tbsp fresh lemon juice; 1 tsp vanilla extract; ½ cup granulated sugar; ½ cup fresh lemon juice

Why You’ll Love This Recipe

I can’t get enough of how luxurious and flavorful this cake turns out. It’s rich without being heavy, tangy yet sweet, and incredibly moist. The syrup glaze transforms it from a simple loaf into something truly decadent. Plus, I only need a few pantry staples and fresh lemons to make it happen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
Zest of 2 lemons
½ cup vegetable oil or melted butter
3 large eggs
½ cup plain yogurt or buttermilk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For Lemon Syrup Glaze:
½ cup granulated sugar
½ cup fresh lemon juice

directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. I also line it with parchment, leaving an overhang for easy lifting later.

In a medium bowl, I whisk together flour, baking powder, baking soda, and salt. Then I stir in the lemon zest and sugar until the mixture is fragrant and well mixed.

In another bowl, I whisk together the eggs, oil, yogurt (or buttermilk), lemon juice, and vanilla until smooth. I fold the wet mixture into the dry ingredients just until everything is combined, being careful not to overmix.

I pour the batter into the prepared pan, smoothing the top. It bakes for 40 to 50 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs.

While the cake is baking, I make the lemon syrup glaze. In a small saucepan, I combine sugar and lemon juice over low heat, stirring until the sugar dissolves completely, then I remove it from the heat.

As soon as the cake comes out of the oven, I poke holes all over the top with a skewer and pour the warm syrup evenly over the hot cake. This step makes the cake incredibly moist and loaded with lemon flavor.

After letting it sit in the pan for 10 minutes, I lift it out using the parchment and place it on a wire rack to cool completely. Once cool, I slice and serve.

Servings and timing

This recipe yields 12 servings.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Calories: Approximately 300 kcal per slice

Variations

Sometimes I use lime juice and zest for a tangier flavor, or orange for a slightly sweeter version. When I want extra texture, I add poppy seeds to the batter. I also enjoy experimenting with almond extract in place of vanilla for a subtle nutty aroma.

storage/reheating

I store this cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to a week, or freeze slices for up to 3 months. To reheat, I let a slice come to room temperature or give it a quick warm-up in the microwave for 10–15 seconds.

FAQs

How do I make sure the syrup soaks in properly?

I poke holes all over the cake while it’s still hot and pour the warm syrup slowly, allowing it to absorb evenly.

Can I make this cake ahead of time?

Yes, in fact it tastes even better the next day once the flavors have fully settled in.

Is it okay to skip the syrup?

I could, but I’d miss out on the incredibly moist texture and burst of flavor it adds.

What’s the best way to zest lemons?

I use a fine grater or microplane, making sure to avoid the bitter white pith underneath the yellow peel.

Can I bake this in a different pan?

Yes, I’ve used mini loaf pans or even a bundt pan—just be sure to adjust the baking time accordingly.

Conclusion

This lemon cake to die for is my go-to when I want to impress or indulge in something truly delightful. With its tender crumb, intense lemon flavor, and glossy syrup finish, it’s a citrus lover’s dream in every slice. I make it once, and I promise it becomes a repeat favorite.