Lemon Cake with Lemon Syrup and Glaze Recipe

Introduction

This lemon cake is a bright and refreshing dessert that’s moist, tender, and bursting with citrus flavor. Perfect for any season, it combines a simple yogurt-based batter with a zesty lemon syrup and glaze for an irresistible treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tbsp fresh lemon zest (from 2–3 lemons)
• 1 cup plain whole-milk yogurt
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 1/2 tsp pure vanilla extract
• 1/3 cup granulated sugar (for syrup)
• 1/3 cup fresh lemon juice (for syrup)
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)
• 1/2 lemon (very thinly sliced into half-moons, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment circle, then flour the pan and tap out the excess flour.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow. Then whisk in the yogurt, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes until the cake is deeply golden and a toothpick inserted in the center comes out clean.
6. Step 6: While the cake is baking, prepare the syrup. In the last 5–10 minutes, heat the 1/3 cup sugar and 1/3 cup lemon juice in a small saucepan over medium heat, stirring just until the sugar dissolves. Do not let it boil.
7. Step 7: When the cake is hot from the oven, poke holes all over the surface with a skewer or toothpick. Slowly pour the warm syrup evenly over the cake. Let it cool in the pan for 20 minutes, then invert onto a wire rack and cool completely.
8. Step 8: For the glaze, whisk the powdered sugar and 2 tablespoons lemon juice together until thick but pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top if using, and drizzle with the glaze. Let the glaze set for 15–20 minutes before slicing.

Tips & Variations

• Use whole-milk yogurt for the best moist texture; Greek yogurt will make the cake denser.
• For extra brightness, add a teaspoon of lemon extract to the batter.
• If you prefer a less sweet glaze, reduce the powdered sugar or drizzle lightly.
• Try garnishing with fresh berries or mint leaves for a colorful presentation.

Storage

Store the lemon cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, bring to room temperature and refresh the glaze if needed. The cake also freezes well wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of whole-milk yogurt?

Low-fat yogurt can be used, but it may result in a less moist and slightly denser cake. Whole-milk yogurt provides the best texture and flavor.

How do I know when the cake is done baking?

The cake is ready when it is deeply golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Lemon Cake with Lemon Syrup and Glaze Recipe

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★★★★★

4.7 from 71 reviews

A moist and tangy Lemon Cake featuring fresh lemon zest and juice, a yogurt-based batter, and finished with a sweet lemon glaze and thin lemon slices for an elegant touch. This cake offers a bright citrus flavor perfect for any occasion, combining a tender crumb with a zesty syrup infusion and a glossy lemon glaze.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tbsp fresh lemon zest (from 2–3 lemons)
• 1 cup plain whole-milk yogurt
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 1/2 tsp pure vanilla extract

Lemon Syrup

• 1/3 cup granulated sugar
• 1/3 cup fresh lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Topping

• 1/2 lemon (very thinly sliced into half-moons)

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then dust the pan with flour and tap out the excess to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Combine wet ingredients: In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and pale yellow. Whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Incorporate dry into wet: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to maintain a tender crumb and prevent toughness.
5. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45–50 minutes until the cake is deeply golden and a toothpick inserted in the center comes out clean, indicating doneness.
6. Prepare the lemon syrup: In the last 5–10 minutes of the bake, combine the granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir just until the sugar dissolves fully; do not bring to a boil to preserve bright lemon flavor.
7. Apply syrup to cake: While the cake is still hot in the pan, use a skewer or toothpick to poke holes evenly across the surface. Slowly pour the warm lemon syrup over the cake, allowing it to soak in. Let the cake cool for 20 minutes in the pan.
8. Cool and invert: After cooling slightly, invert the cake onto a wire rack to cool completely, ensuring good airflow and preventing sogginess.
9. Make the glaze and decorate: Whisk together the powdered sugar and lemon juice until thick but pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top for an attractive finish, and drizzle the lemon glaze over the cake. Allow the glaze to set for 15–20 minutes before slicing to ensure a clean cut.

Notes

• For best results, use room temperature eggs in the batter to achieve a smooth, well-incorporated mixture.
• Rubbing lemon zest into sugar helps release essential oils, enhancing the lemon flavor.
• Do not overmix the batter once dry ingredients are added to avoid a dense cake.
• The syrup adds moisture and an intensified lemon taste; ensure the cake is hot when pouring it on for better absorption.
• Using whole-milk yogurt contributes to the cake’s moistness and tender texture.
• Thin lemon slices create a beautiful, decorative topping that is edible and adds more fresh lemon flavor.
• The glaze should be thick but pourable; add lemon juice gradually to achieve the desired consistency.

Keywords: lemon cake, yogurt cake, citrus dessert, lemon glaze, homemade cake, spring cake, moist cake, lemon syrup