Name: Zesty Lemon Cake to Die For
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; Zest of 2 lemons (about 2 Tbsp); ½ cup freshly squeezed lemon juice; ½ cup granulated sugar; ½ cup light brown sugar; 3 large eggs, room temperature; ½ cup plain Greek yogurt (or sour cream); ¼ cup milk (dairy or plant-based); ½ cup unsalted butter, melted and cooled; 1 tsp pure vanilla extract; 1 cup powdered sugar; 2–3 Tbsp lemon juice; ½ tsp lemon zest (optional)

Why You’ll Love This Recipe

I love this cake for its refreshing brightness and soft, melt-in-your-mouth texture. The lemon juice and zest pack a punch of citrus flavor, while the yogurt keeps it incredibly moist. The glaze adds a tangy finish that makes each bite light yet indulgent. It’s one of my favorite cakes to enjoy with coffee or as a sweet end to a summer meal.

Ingredients

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

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 2 lemons (about 2 Tbsp)
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, room temperature
1/2 cup plain Greek yogurt (or sour cream)
1/4 cup milk (dairy or plant-based)
1/2 cup unsalted butter, melted and cooled
1 tsp pure vanilla extract

Lemon Glaze:

1 cup powdered sugar
2–3 Tbsp lemon juice
1/2 tsp lemon zest (optional, for extra zing)

Directions

I preheat the oven to 350 °F (175 °C) and grease and line an 8-inch round or loaf pan with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, I beat the eggs with the granulated and brown sugar until pale and smooth. I add the yogurt, milk, melted butter, lemon juice, and vanilla, whisking until well combined.
I gently fold the dry ingredients into the wet mixture until just blended—I take care not to overmix.
I pour the batter into the prepared pan and smooth the top.
I bake for 30 to 35 minutes (for a loaf) or 25 to 30 minutes (for a round cake), until the center springs back and a toothpick inserted comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, I whisk the powdered sugar with lemon juice and zest until smooth and pourable. I drizzle it over the cooled cake and let it set before slicing and serving.

Servings and timing

This recipe makes 10 servings.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Approximate Calories: 290 kcal per slice

Variations

Sometimes I add poppy seeds to the batter for a lemon-poppy twist. I also love using Meyer lemons when they’re in season for a slightly sweeter flavor. For a fancier presentation, I garnish with candied lemon slices or fresh berries.

storage/reheating

I store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. I enjoy it cold or bring it to room temperature before serving. The glaze keeps it moist and flavorful.

FAQs

Can I make this cake ahead of time?

Yes, I bake it a day in advance and add the glaze just before serving for the freshest presentation.

Can I freeze the cake?

Absolutely. I freeze it without the glaze, wrapped tightly in plastic. I thaw at room temperature and glaze before serving.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Can I make this gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend to keep the texture similar.

How do I adjust for a bundt pan?

I bake it for 40 to 45 minutes, checking with a toothpick for doneness.

Conclusion

Zesty Lemon Cake to Die For is one of my favorite citrus bakes—bursting with flavor, incredibly moist, and topped with a tangy glaze. It’s easy to make, stunning to serve, and sure to become a go-to whenever I crave something light and refreshing.