Step-by-Step: How to Make This Lemon Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a round cake pan or tart pan and lightly flour it to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar together until pale and slightly fluffy. Add the oil (or melted butter), yogurt, lemon zest, and lemon juice. Mix until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined—don’t overmix, or the cake may lose its softness.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.
Step 6: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes, then transfer to a plate. Once fully cooled, dust generously with powdered sugar and decorate with lemon slices if desired.
Tips for the Best Lemon Cake
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Use fresh lemons—bottled juice won’t give the same aroma or flavor.
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Don’t overbake; the center should remain soft and moist.
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For extra lemon flavor, brush the warm cake with a light lemon-sugar syrup.
How to Serve It
This lemon cake is lovely on its own, but it also pairs beautifully with whipped cream, fresh berries, or a cup of tea. It keeps well for a couple of days and often tastes even better the next day as the lemon flavor deepens.
Final Thoughts
This lemon cake is proof that you don’t need complicated techniques to create something memorable. With its soft texture, gentle sweetness, and bright citrus notes, it’s the kind of recipe you’ll return to whenever you want a dessert that feels fresh, comforting, and homemade in the best way.
