Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 large lemons (zested and juiced)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup Greek yogurt or sour cream
- 1 cup powdered sugar (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a tart tin with butter or non-stick spray. Line the bottom with parchment paper to ensure easy removal. Zest your lemons before juicing them to get the most flavor out of the skins.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 5 minutes. Incorporate the lemon zest at this stage; the sugar crystals help release the essential oils from the zest, making the batter incredibly fragrant.
- Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt and 2 tablespoons of the fresh lemon juice. The yogurt adds a beautiful tang and ensures the crumb remains moist and tender, mimicking the texture of high-end lemon cakes.
- Whisk the flour, baking powder, and salt together in a separate small bowl. Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently. Stop mixing as soon as you see no more streaks of flour to avoid a tough texture.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be a light golden brown, and the house should smell like a citrus grove.
- While the cake cools, whisk the powdered sugar with the remaining lemon juice to create a thick, pourable glaze. Once the cake is slightly warm but not hot, drizzle the glaze over the top. Let it set for 10 minutes before slicing and serving.
- Cook Time: 55 minutes