Lemon Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving a slight overhang for easy removal.

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt until evenly combined. Set aside.

Cream butter, oil and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl.

Add eggs and flavorings

Add eggs one at a time, beating briefly after each addition until incorporated. Mix in 1 tsp vanilla extract and the lemon zest (about 2 tbsp).

Alternate dry ingredients with wet

With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk (3/4 cup) and 1/2 cup Greek yogurt, beginning and ending with the flour. Mix just until combined after each addition—do not overmix. Stir in 1/4 cup fresh lemon juice and 1/4 cup vegetable oil (if you prefer, oil can be added with the milk) until batter is smooth.

Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50–65 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool slightly

Remove cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes.

Remove from pan

Run a thin knife around the edges, then lift the cake out using the parchment overhang or invert onto the rack. If applying syrup, keep the cake on the rack with a sheet tray underneath to catch drips.

While the cake is cooling, make the lemon syrup. In a small saucepan combine 1/4 cup granulated sugar, 1/4 cup fresh lemon juice and 2 tbsp water. Warm over medium heat, stirring until sugar dissolves and the mixture is just heated through. Do not boil. Remove from heat.

Brush or spoon the warm syrup over the warm cake, allowing it to soak in. Use all the syrup for a moist, intensely lemony loaf. Allow the cake to cool completely before glazing.

Prepare glaze when the cake is nearly cool. In a medium bowl sift 1.5 cups powdered sugar to remove lumps. Stir in 3 tbsp fresh lemon juice and 1 tsp melted butter (optional) until smooth. The glaze should be pourable but thick — add a little more powdered sugar if too thin or a few drops of lemon juice if too thick.

Place the cooled cake on a wire rack over a sheet tray or plate. Pour or spoon the glaze over the top, letting it drip naturally down the sides. Use a small offset spatula to nudge glaze to the edges if needed. Sprinkle 1 tsp lemon zest on top for garnish.

Let the glaze set for at least 30 minutes before slicing. Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).