This light and zesty cake is perfect for brightening up any day with its fresh lemon flavor. Easy to make and wonderfully moist, it’s a delightful treat that everyone will enjoy.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Smart Cooking Tips
Use fresh lemon juice and zest for the best flavor.
Don’t overmix the batter to keep the cake tender.
Check doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Ingredients
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Ingredient Image
Why This Recipe Is So Popular
This cake is light and zesty, perfect for warm days or any time you want a bright, fresh dessert. The lemon flavor is fresh but not overpowering, making it a crowd-pleaser for all ages.
Step 1
In a large bowl, beat the eggs, vanilla, salt, and sugar together on medium-high speed until the mixture is light, fluffy, and has almost doubled in size.
Step 2
Add the lemon zest, lemon juice, yogurt, and oil, and gently mix until everything is combined. Be careful not to overmix.
Step 3
Sift the flour and baking powder together, then add them to the wet ingredients in two parts, folding gently each time to keep the batter airy.
Step 4
Pour the batter into a greased cake tin, sprinkle the almond petals on top, and use a spatula to make a shallow cut down the center.
Step 5
Bake in a preheated oven at 180°C (356°F) for 25-30 minutes, or until the cake is golden and a toothpick inserted in the middle comes out clean.
Step 6
Let it cool slightly, then enjoy warm with a cup of tea or however you like. The fresh lemon flavor really shines through!
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Options To Try
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a dusting of powdered sugar can add a pretty finishing touch.
Refrigeration Tips
Store the cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge and bring to room temperature before serving to retain moisture.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for flavor, but you can use bottled juice if needed. Just use the same amount.
What can I substitute for plain yogurt?
You can use sour cream or buttermilk as a substitute in the same quantity.
How do I know when the cake is fully baked?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
Can I use a different type of oil?
Yes, any neutral-flavored oil like vegetable or canola oil will work fine.
How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend, but the texture might change slightly.
What size cake tin should I use?
A standard 8-inch (20 cm) round cake tin works well for this recipe.
Can I add extra lemon flavor without making the cake too wet?
Adding lemon zest is best for extra flavor; avoid adding more lemon juice to keep the batter balanced.
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