There’s something instantly comforting about a lemon cake like this one. Lightly golden on the outside, tender and creamy on the inside, and finished with a gentle dusting of powdered sugar—it feels both simple and special at the same time. This is the kind of cake that doesn’t need heavy frosting or decoration. Its beauty comes from its soft texture and fresh citrus flavor.
Perfect for afternoon tea, family gatherings, or a quiet moment with coffee, this lemon cake is all about balance: sweet but not heavy, bright but not sharp.
What Makes This Lemon Cake Special
Unlike dense loaf cakes, this version has a soft, almost custard-like center with a delicate crust around the edges. Lemon zest and juice give it a fresh aroma, while simple pantry ingredients keep it approachable. It’s the kind of cake you can bake without stress and serve with confidence.
Ingredients You’ll Need
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3 large eggs
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¾ cup granulated sugar
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½ cup vegetable oil or melted butter
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1 cup plain yogurt or milk
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Zest of 2 lemons
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¼ cup fresh lemon juice
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 pinch of salt
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Powdered sugar, for dusting
Optional: thin lemon slices for decoration
Step-by-Step: How to Make This Lemon Cake
