Description
This lemon cake is a perfect balance of sweet and tangy, with a soft, airy texture that melts in your mouth. Bursting with fresh lemon flavor, it’s an easy recipe that feels both comforting and special. Ideal for weekend treats, tea parties, or celebrations, it’s a cake that brings a little sunshine to any table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup yogurt (or Greek yogurt for richer texture)
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch round pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy, add eggs one at a time, then vanilla.
- Fold in flour mixture alternately with yogurt, starting and ending with flour.
- Fold in lemon zest and juice gently.
- Pour batter into pan and smooth the top. Bake 40–45 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack. Drizzle glaze if desired.
- Slice and serve with fresh berries or a dollop of whipped cream.
Notes
- Use fresh lemons for the best flavor.
- Don’t overmix after adding flour to maintain fluffiness.
- Chill slightly before slicing for cleaner pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg