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Moist Lemon Drizzle Cake Recipe

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★★★★★

4.7 from 67 reviews

This Moist Lemon Drizzle Cake combines a tender, fluffy crumb with a bright, tangy lemon flavor. Infused with Greek yogurt and vegetable oil for moisture, the cake is topped with a fragrant lemon syrup that soaks into the batter, delivering a perfect balance of sweetness and citrus zest. Ideal for teatime or a light dessert, this bundt cake is easy to prepare and bursting with refreshing lemon notes.

Ingredients

Scale

Cake

  • 250 g Granulated sugar (1.25 cup)
  • 3 Medium eggs
  • 1 Lemon zest (from 1 medium lemon)
  • 120 ml Vegetable oil
  • 118 g Greek yogurt (3.5 oz / ½ cup)
  • 275 g All-purpose flour (2.2 cups)
  • 1½ tsp Baking powder
  • 1 tsp Baking soda
  • 1 Medium lemon juice

Lemon Syrup

  • 2 Lemons juice (from 2 medium lemons)
  • 50 g Granulated sugar (¼ cup)
  • 1 tsp Lemon zest

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and bread a standard size bundt pan to prevent sticking.
  2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder; set aside.
  3. Mix sugar and lemon zest: In a large bowl, combine granulated sugar with lemon zest and rub them together with your fingers to release the lemon oils, enhancing aroma and flavor.
  4. Beat eggs with sugar mixture: Add eggs to the sugar-lemon mixture and beat until light, creamy, and fluffy, incorporating air for a lighter cake texture.
  5. Add wet ingredients: Incorporate vegetable oil, Greek yogurt, and vanilla extract (approximately 1 tsp) into the egg mixture, whisking until smooth and well combined.
  6. Combine flour mixture: Sift the flour and baking powder mixture into the wet ingredients, then gently fold with a spatula until just combined to avoid overmixing, which can toughen the cake.
  7. Add lemon juice and baking soda: In a small bowl, mix the juice of one medium lemon with the baking soda, then fold it into the batter. The mixture will foam slightly, helping the cake rise.
  8. Pour batter into pan: Transfer the batter into the prepared bundt pan, smoothing the surface evenly with a spatula.
  9. Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  10. Prepare lemon syrup: While cake bakes or still warm, combine juice from two lemons, granulated sugar, and lemon zest in a small saucepan. Heat gently over low heat, stirring until sugar dissolves completely.
  11. Infuse cake with lemon syrup: Once the cake is out of the oven and still warm, use a skewer or toothpick to poke holes all over the top. Drizzle the warm lemon syrup evenly over the cake to soak through the holes, imparting moistness and citrus flavor.
  12. Cool and serve: Let the cake cool completely in the pan so the syrup sets and flavors deepen. Once cooled, carefully remove from pan, place on a serving plate, and optionally grate additional lemon zest on top for garnish.

Notes

  • Ensure lemon used for zesting is unwaxed and thoroughly washed.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Greek yogurt adds moisture and tang; substitute with sour cream if unavailable.
  • For a more intense lemon flavor, add a teaspoon of lemon extract along with wet ingredients.
  • The lemon syrup should be slightly warm when poured over the cake to maximize absorption.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: lemon cake, lemon drizzle cake, moist lemon cake, bundt cake, citrus dessert, yogurt cake, lemon syrup, homemade cake

Find it online: https://spiceupwithsophie.com/moist-lemon-drizzle-cake-recipe/