Lemon Cake Recipe

There’s something magical about a lemon cake that’s so light it practically floats off the plate, yet packed with such bright citrus flavor it makes your taste buds dance. This lemon yogurt cake recipe is my go-to when I need a dessert that feels fancy but comes together with simple ingredients, the kind of cake that makes people say “Wow!” but secretly takes less effort than they’d ever guess.

The secret? A double dose of lemony goodness (zest AND juice) folded into a batter made extra tender with yogurt. And here’s my favorite trick, baking it in a water bath. I know, I know, it sounds fussy, but trust me, it’s what gives this cake its cloud-like texture. I learned this technique after one too many dense lemon cakes, and now I’ll never go back. The steam from the water bath creates the most even, gentle heat, giving you a cake that’s perfectly baked from edge to center without a single dry spot.

Why You’ll Love This Lemon Cake Recipe

This isn’t just any lemon cake, it’s the kind of dessert that’ll have your friends begging for the recipe (and maybe even your secrets). Here’s why it’s become my absolute favorite:

• Cloud-like texture: The whipped egg whites and water bath method create a cake so light it practically melts in your mouth
• Sunshine in every bite: Fresh lemon zest and juice give that perfect balance of bright citrus without being too tart
• No fancy equipment needed: Just bowls, a whisk, and some elbow grease, I’ve made this when my mixer broke and it still turned out perfect
• Works for any occasion: Dress it up with berries for a dinner party or enjoy a slice with tea for an afternoon pick-me-up
• Simple pantry ingredients: Yogurt replaces the need for buttermilk or sour cream, I always have everything I need to make this on a whim

The best part? It tastes even better the next day as the flavors really settle in. Just try resisting that second slice, I never can!

Ingredients for Lemon Cake Recipe

Gathering the right ingredients is half the battle when it comes to baking, and this lemon cake is no exception. Here’s exactly what you’ll need to create that perfect cloud-like texture and bright citrus flavor:

• 3 large egg yolks (save those whites!)
• 3 large egg whites
• 1 cup full-fat yogurt (the good stuff, none of that skim business)
• ½ cup all-purpose flour, sifted
• 2 ½ tablespoons cornstarch
• Zest of 1 lemon (freshly grated, please!)
• 1 tablespoon freshly squeezed lemon juice
• A pinch of salt
• ½ cup granulated sugar

Ingredient Notes & Substitutions

Now, I know you might be tempted to swap things out, but hear me out first. That full-fat yogurt? It gives the cake its incredible moisture without making it heavy.

Room-temperature eggs whip up much better; cold ones just won’t give you those beautiful stiff peaks. And while cornstarch is my go-to for that tender crumb, arrowroot powder can work in a pinch if you’re really in a bind. But trust me, for the best results, stick with the original lineup!

How to Make Lemon Cake Recipe

Alright, let’s get baking! This lemon cake comes together in just a few simple steps, but there are some key techniques you’ll want to pay attention to. Don’t worry, I’ve made all the mistakes so you don’t have to!

Preparing the Pan & Batter

First things first, grab your 7-inch cake pan (that’s about 18 cm if you’re using metric) and line the bottom with parchment paper.

Here’s my little trick: I trace the pan’s bottom on the paper, cut it out, and then lightly grease the pan before pressing the circle in. This guarantees your cake will slide right out later without sticking.

Now for the fun part, making the batter! In a medium bowl, whisk together those golden egg yolks, yogurt, lemon zest, and lemon juice until smooth. It’ll look like sunshine in a bowl, I promise.

Then, in another bowl, sift together your flour and cornstarch; this prevents lumps and makes everything light as air. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix here, we want to keep it tender!

Whipping Egg Whites to Stiff Peaks

This step makes all the difference between a good cake and a great one. Make sure your bowl and beaters are squeaky clean; any grease can prevent the whites from whipping properly. I like to wipe mine down with a little lemon juice just to be safe.

Start beating the egg whites with that pinch of salt until they get foamy. Then, add your sugar gradually, about a tablespoon at a time, while continuing to beat. You’ll know they’re ready when you can lift the beaters and the peaks stand straight up without drooping. This might take 3-5 minutes with a hand mixer, but don’t rush it! Those stiff peaks are what give our cake its cloud-like lift.

Baking with the Water Bath Method

Here’s where the magic happens! Gently fold those beautiful whipped egg whites into your batter in three additions. I use a rubber spatula and make big, sweeping motions from the bottom up, think of it like giving the batter a hug rather than stirring it. You want to keep as much air in there as possible.

Now, pour the batter into your prepared pan and place it in a larger baking dish. Fill the outer dish with hot water until it comes about halfway up the sides of your cake pan. This water bath creates steam that keeps the heat gentle and even.

Pop it in your preheated 150°C (302°F) oven and, here’s the hard part, don’t open that door for at least 40 minutes! I know it’s tempting, but that sudden temperature drop can make your cake collapse. After 40 minutes, you can check for doneness – it should spring back lightly when touched.

Tips for the Perfect Lemon Cake Recipe

After making this lemon cake more times than I can count, I’ve learned a few tricks that make all the difference between good and absolutely perfect. First, that folding technique I mentioned earlier? Go slow and gentle, imagine you’re handling a cloud. Overmixing will deflate all that beautiful air you just whipped into the egg whites.

An oven thermometer is my secret weapon; oven temps can be way off, and at 150°C (302°F), every degree counts. And here’s the hardest tip: when that timer goes off, resist cutting into the cake right away! Let it cool in the pan for 10 minutes before transferring to a rack. I learned this the hard way after one too many sunken cakes. That little wait lets the structure set so you get picture-perfect slices every time.

Serving & Storing Lemon Cake Recipe

Now for the best part, eating this sunshine-filled cake! I love dusting it with powdered sugar right before serving; it looks so elegant but takes two seconds. For special occasions, a handful of fresh raspberries or blueberries on the side makes it extra pretty. The tart berries balance the cake’s sweetness perfectly.

Leftovers? (If you’re lucky enough to have any!) Room temperature is fine for a day if you cover it well, but I prefer to refrigerate mine where it’ll stay fresh and moist for up to 3 days. Just let it come to room temperature before serving; that lemon flavor really pops when it’s not ice cold. Sometimes I sneak a slice straight from the fridge at midnight though… no judgment!

Lemon Cake Recipe Variations

Want to mix things up? This lemon cake recipe is like a blank canvas for creativity! My favorite twist is adding a blueberry swirl, just fold in a handful of fresh berries before baking for bursts of fruity goodness.

For extra zing, try a lemon glaze made with powdered sugar and fresh juice. Feeling nutty? Swap half the flour for almond flour; it gives the cake this amazing texture that’s still light but with a subtle richness. The possibilities are endless!

Nutritional Information for Lemon Cake Recipe

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating, especially when that second slice of lemon cake is calling your name! Here’s the breakdown per serving (based on cutting this beauty into 8 generous slices):

• Calories: 220
• Sugar: 15g
• Sodium: 50mg
• Fat: 5g (2g saturated)
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g

Remember, these are just estimates: The exact numbers can vary depending on your specific ingredients and brands. If you’re counting every calorie or have special dietary needs, it’s always smart to consult a nutritionist or use your favorite tracking app with the exact products you used.

FAQs About Lemon Cake Recipe

More Bright and Sweet Treats to Bake Next

If you enjoyed this Lemon Cake Recipe, here are more light, citrusy, and refreshing desserts you will love trying in your kitchen.

• Enjoy a creamy and tangy slice of Lemon Cream Cheese Pound Cake for the perfect balance of sweetness and lemon flavor.
• Try these soft and dreamy Orange Creamsicle Cookies for a nostalgic citrus treat with a creamy twist.
• Make a soft and tender loaf of Lemon Cream Cheese Bread for a sweet, zesty bake that pairs perfectly with coffee or tea.
• Enjoy a smooth, refreshing dessert like this creamy Shamrock Shake Pie for a cool, sweet treat with a fun flavor.

These bright and delightful desserts are perfect whenever you want something sweet and uplifting. Save your favorites and bake them soon!

Time to Try! Lemon Cake Recipe

Did you make this sunshine-filled lemon cake? I’d love to hear how it turned out! Drop a comment below to share your experience or any clever twists you added. And if you snapped a photo of your masterpiece (I know it was gorgeous), tag me on Instagram. Nothing makes me happier than seeing my recipes in your kitchen!

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