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–+ servings
Lemon Cake

Moist Lemon Cake with a Zesty Triple Lemon Twist

This Moist Lemon Cake is a delightful dessert that features a triple lemon twist, ensuring a zesty flavor in every bite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour for a gluten-free version, use a gluten-free flour blend
  • 2 teaspoons Baking Powder ensure it’s fresh for best results
  • 0.5 teaspoon Salt fine salt is recommended for even distribution
  • 1 cup Granulated Sugar don't reduce sugar for the right texture
  • 2 pieces Fresh Lemon Zest fresh is best, but dried can be used
  • 1 cup Plain Whole-Milk Yogurt Greek yogurt can be used for a tangier flavor
  • 0.5 cups Vegetable Oil do not substitute with butter
  • 3 pieces Large Eggs use room temperature eggs for optimal mixing
  • 1 teaspoon Vanilla Extract almond extract can work well too
For the Lemon Syrup
  • 0.5 cups Granulated Sugar
  • 0.25 cups Fresh Lemon Juice freshly squeezed juice is best
For the Glaze
  • 1 cup Powdered Sugar a sugar alternative can be used
  • 2 tablespoons Fresh Lemon Juice balance the thickness with powdered sugar
  • Thinly Sliced Lemon optional decorative element

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • whisk
  • spatula
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil.
  2. In a medium bowl, whisk together 1.5 cups flour, 2 teaspoons baking powder, and 0.5 teaspoon salt.
  3. In a large bowl, rub the zest of 2 lemons into 1 cup of granulated sugar, then add other wet ingredients and whisk.
  4. Gently fold the dry ingredients into the wet mixture using a spatula.
  5. Transfer the batter into the prepared cake pan and smooth the top.
  6. Bake for about 45-50 minutes or until golden brown and a toothpick comes out clean.
  7. Prepare the lemon syrup by heating 0.5 cups sugar with 0.25 cups lemon juice until dissolved.
  8. Once baked, pour the warm lemon syrup over the cake and let it cool in the pan.
  9. Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice to create the glaze.
  10. Drizzle the glaze over the cooled cake and optionally garnish with lemon slices.

Nutrition

Serving: 1sliceCalories: 205kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 0.5gSugar: 18gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.7mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to maintain a moist texture.

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