Easy Lemon Cake (Super Moist) – With Sweet Lemon Glaze
Soft, tender Lemon Cake is a heavenly yogurt cake bursting with fresh lemon zest and juice, then drizzled with a sweet-tart lemon-yogurt glaze. It’s easy to blend together, it bakes up light and slices beautifully for dessert or brunch.
This cake is all about sunshine-y lemon flavor and a plush, tender crumb. The yogurt involved makes it soft and appealing, while the glaze hardens into a sleek, lightly tangy coating that slides only so far down its sides.
The kind of bake that looks like it belongs on a cake stand, except for the fact that you’re staring down at your everyday pantry ingredients and one bowl.
Table of contents
Why You’ll Love This Recipe
- Big lemon flavor from zest and juice
- Thanks to yogurt, moist, tender crumb
- Easy mixing with household tools
- Nicely glazed with little work
- Great for brunch, dessert or gifting
Ingredients
Candy base
For the lemon cake batter
- Granulated sugar 275 g
- Vegetable oil 1 teaspoon (165 ml)
- Plain yogurt: 1 Tbsp
- Lemon zest: zest from 1 1/2 lemons
- Juice of lemon: 1 tsp (65 ml)
- Eggs: 2 large
- Plain flour: 2½ cups (300 g)
- Baking powder: 4 tsp
- Salt: pinch
Finish
For the lemon yogurt glaze
- Icing sugar: 1 3/4 cup (210 g)
- Lemon juice: 1 Tbsp
- Plain yogurt: 1 1/2 Tbsp
Ingredient Notes & Substitutions
- Yogurt: Plain full-fat or 2% is best if you want a richer, crumb. Thin with a splash of milk if the batter is thick when using Greek yogurt.
- Oil: Neutral oils (canola, vegetable, avocado) are best. Olive oil will give a distinct flavor to potatoes.
- Lemon: Most of it comes from the zest — make sure to get that off before you juice.
- Flour: Spoon and level the flour (do not pack) to prevent a dense cake.
- Baking powder: Dose carefully for lift; it can taste bitter in too large quantities.
How to Make Lemon Cake
- Mix the wet ingredients. Combine in a large bowl: the sugar, yogurt, oil, eggs, lemon juice and lemon zest until smooth and incorporated.
- Add the dry ingredients. Stir in the flour, baking powder and a pinch of salt. Stir just until you no longer see any dry flour (do not overmix).
- Fill the pan. Transfer the batter to a greased round cake pan and smooth the top.
- Bake and cool. Bake until golden, and a toothpick inserted in the center comes out clean. Let cool before glazing.
- Make the glaze. In a bowl, whisk together the icing sugar, lemon juice and yogurt until glossy and pourable.
- Unmold the cake. Flip the cake out of the pan onto a plate/cake stand, then flip right-side up.
- Glaze the top. Pour glaze over the center and spread gently to let it run over the sides.
- Finish and serve. Top as you prefer (lemon slices/zest) then slice and enjoy.
Expert Tips
- Zest before, juice lasts: much easier.
- Cease when the flour just disappears for a more tender crumb.
- For nice cuts, allow the glaze to set 10 -15 minutes before slicing.
- If your glaze is too thick, mix in one tsp of lemon juice at a time.
- If you want your glaze to be thicker, stir in 1 Tbsp powdered sugar at a time.
- I personally prefer to glaze the cake once it’s cooled down or else it’ll run and slide off.
- You’ll have a smoother batter if you use room-temperature eggs and yogurt.
Storage & Freezing
- Refrigerator: Refrigerate in a covered container for up to 4 days. For the most texturally pleasing interior, let slices sit out about 15–20 minutes before serving.
- Freezer: Unglazed cake (or individual slices) can be kept frozen, well wrapped, for up to 2 months.
- Thawing: Defrost overnight in the refrigerator, thaw at room temperature for 1–2 hours and then re-glaze when possible.
Variations
- Lemon poppy seed: Mix 1-2 Tbsp poppy seeds into the batter.
- Berry lemon cake: Just before baking, scatter fresh raspberries or blueberries over the top of the batter.
- Orange version: Substitute lemon zest and juice for orange zest and juice.
- Coconut lemon: Stir 1/3 cup shredded coconut into the batter.
- Tangy glaze upgrade: Stir a bit more lemon juice and some salt into the glaze.
Easy Lemon Cake (Super Moist) – With Sweet Lemon Glaze
Moist Lemon Cake made with yogurt, fresh lemon zest, and lemon juice, finished with a smooth lemon-yogurt glaze.
Ingredients
Equipment
Method
- In a large bowl, whisk sugar, yogurt, oil, eggs, lemon juice, and lemon zest until smooth.
- Add flour, baking powder, and salt. Mix just until combined.
- Pour batter into a greased round cake pan and smooth the top.
- Bake until golden and a toothpick inserted in the center comes out clean. Cool before glazing.
- Mix powdered sugar, lemon juice, and yogurt until glossy and pourable.
- Unmold the cooled cake and place on a serving plate.
- Pour glaze over the top and gently spread to the edges to create drips.
Nutrition
Video
Notes
- Don’t overmix after adding flour for the softest crumb.
- If glaze is too thick, add lemon juice 1 tsp at a time. If too thin, add powdered sugar 1 Tbsp at a time.
- Greek yogurt works, but thin it slightly for a smoother batter and glaze.
Tried this recipe?
Let us know how it was!FAQs
Can I use Greek yogurt?
Yes — thin it out with a little splash of milk so the batter is still easy to mix and the glaze pourable.
How can I tell when the cake is finished?
The top should be golden, the crumb inside the middle takes a toothpick to test but comes out clean or with just a few moist crumbs.
What caused my cake to be heavy?
Most often, overmixing after the addition of flour or just plain measuring too much.
Can I bake this in a loaf pan?
Yes, but the bake time will be extended. Check even later for doneness, and rely on the toothpick test.
Can I skip the glaze?
Yes. It’s great plain, or you can dust with powdered sugar instead.
How can I get clean slices with a glaze?
Allow the glaze to set before slicing with a sharp knife wiped clean.
More Recipes You Will Like :
Estimated reading time: 7 minutes
