Description
This lemon cake recipe delivers a moist, zesty crumb with yogurt and fresh lemon juice. Finished with a tangy glaze, it’s a refreshing dessert perfect for any time of year.
Ingredients
Cake:
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
Lemon Glaze:
1 cup powdered sugar
2–3 Tbsp lemon juice
½ tsp lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan.
In a bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, beat eggs with both sugars until smooth. Add yogurt, milk, lemon juice, butter, and vanilla.
Fold dry ingredients into wet mixture just until combined.
Pour into prepared pan and smooth top.
Bake for 30–35 minutes (loaf) or 25–30 minutes (round cake), until toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a rack to cool completely.
Mix glaze ingredients until smooth and drizzle over cooled cake.
Notes
Add poppy seeds or use Meyer lemons for variation.
Garnish with candied lemon or berries for an elegant touch.
Glaze helps retain moisture and adds tangy sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
