Description
This lemon cake is bright, moist, and intensely flavorful—exactly what you’d expect from a dessert made to impress. The cake is enriched with Greek yogurt for extra tenderness and tang, while fresh lemon zest and juice deliver a bold citrus punch. Topped with a silky lemon glaze, it’s the kind of treat that feels like sunshine in every bite.
Ingredients
For the cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
Zest and juice of 2 lemons (about 2–3 tbsp zest and 1/4 cup juice)
1/2 cup plain Greek yogurt (or sour cream/buttermilk for extra moisture)
1 tsp vanilla extract
For the lemon glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: 1/2 tsp lemon zest for extra zing
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze or more sugar for a thicker consistency. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle with additional lemon zest if desired.
Slice and serve with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries if desired.
Notes
This cake keeps well at room temperature for up to 2 days or in the refrigerator for up to 5 days. For an extra-lemony experience, poke small holes in the cake with a skewer before glazing to let the citrus soak in. Ideal for brunches, tea time, or a sweet afternoon pick-me-up.