Lemon Cake Recipe
This easy, homemade Lemon Cake Recipe is a moist, citrus-scented dessert that brightens any afternoon tea or weekend brunch.
Ingredients
- 2 cups all-purpose flour King Arthur recommended
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- Zest of 2 large lemons lemons use unwaxed, organic if possible
- ½ cup freshly squeezed lemon juice about 2–3 lemons
- ½ cup full-fat Greek yogurt Fage or Stonyfield
- ½ cup unsalted butter Land O’Lakes
- 4 large eggs room temperature
- 1 tsp pure vanilla extract Nielsen-Massey
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Whisk sugar and lemon zest until fragrant. Add melted butter, Greek yogurt, lemon juice, eggs, and vanilla. Whisk until smooth and pale.
- Gently fold the dry ingredients into the wet mixture using a silicone spatula, then pour batter into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan before transferring to a wire rack.
Notes
Rub the lemon zest into the sugar for aromatic oils. Weigh flour properly or use a kitchen scale. Greek yogurt keeps the cake tender. Glaze variations include poppy seeds, lavender, or limoncello.
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