Lemon Zest Cake Bliss

Name: Lemon Zest Cake Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; ¾ cup plain yogurt; 3 large eggs; 2 teaspoons lemon zest; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Indulgent Dessert Recipes

I absolutely love baking, and this Lemon Zest Cake Bliss has become a favorite in my kitchen. The vibrant citrus flavor combined with the moist, fluffy texture makes it a perfect treat for any occasion. It’s surprisingly easy to whip up, especially when you're in the mood for something sweet yet refreshing. I often find myself making it on weekends to share with friends and family, and the happiness it brings is truly delightful. Get ready to indulge in a slice of bliss with this cake!

Created by

Emily

Last updated on 2026-02-09T17:05:27.168Z

When I first attempted this Lemon Zest Cake, I was searching for a dessert that would brighten up my dinner parties. The first bite took everyone by surprise; the zesty flavor paired so beautifully with the soft cake. I discovered that adding a bit of yogurt keeps the cake moist without being overly heavy.

As I refined the recipe, I played around with the lemon zest and realized that freshly grated zest makes all the difference in flavor. The cake has a light, airy quality that’s simply divine, making it a perfect balance of sweetness and citrus.

Why You'll Love This Recipe
Bright citrus flavor with a hint of sweetness
Moist and fluffy texture, perfect with tea or coffee
Easily customizable with berries or frosting

Mastering the Texture

Achieving the perfect moist and fluffy texture in this Lemon Zest Cake Bliss hinges on the creaming method. Make sure to cream the softened butter and sugar thoroughly until light and airy—this incorporates air into the batter, leading to a lighter cake. If your butter is too cold, consider microwaving it in short bursts or letting it sit at room temperature until softened, but avoid melting it, as this can yield a dense cake.

Another key factor for texture is the yogurt. It not only keeps the cake moist but also reacts with the baking soda to create lift. If yogurt isn't available, you can substitute with buttermilk or even sour cream, keeping the same volume. However, each alternative may slightly alter the flavor profile, adding a touch of tanginess, which compliments the lemon zest beautifully.

Understanding Flavor Balance

The vibrant lemon zest is central to this cake's bright flavor. When zesting, be sure to only use the yellow part of the peel, as the white pith beneath can introduce bitterness. Use a microplane for the best results; it creates finely grated zest that integrates beautifully into the batter. If you desire a more pronounced citrus flavor, consider adding extra zest or a few drops of lemon extract to the batter for depth.

For those who prefer a sweeter cake, the glaze can be adjusted by varying the amount of powdered sugar. A thicker glaze, with more sugar, will create a more sugary crust, whereas a thinner glaze might give a just-sweet-enough finish. If you're looking for depth in flavor, adding a splash of vanilla extract to the glaze can enhance the overall taste while still allowing the lemon to shine through.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
¾ cup plain yogurt
3 large eggs
2 teaspoons lemon zest
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Mix all ingredients thoroughly before pouring into the baking pan.

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Batter

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, followed by the yogurt and vanilla.

Combine Dry Ingredients

In another bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest.

Mix Together

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.

Prepare the Glaze

While the cake cools, mix together the powdered sugar, lemon juice, and extra lemon zest for the glaze.

Glaze the Cake

Once the cake has completely cooled, pour the glaze over the top, allowing it to drip down the sides.

Let the glaze set before slicing and serving.

Pro Tips

For added flavor, consider folding in some fresh blueberries or raspberries into the batter before baking. They pair beautifully with the lemon zest!

Storing and Serving Tips

This Lemon Zest Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, consider refrigerating it, where it can last for about a week. For a delightful texture after refrigeration, allow the cake to come to room temperature before serving. I enjoy serving it with fresh berries or a scoop of lemon sorbet to complement the citrus notes.

If you're planning an event, this cake can also be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy, let it thaw in the refrigerator overnight. You can frost it while still slightly frozen, which makes handling easier for a mess-free finish.

Variations and Customizations

While the classic Lemon Zest Cake is scrumptious on its own, there are numerous ways to customize it. You can fold in fresh blueberries or raspberries into the batter before baking for a fruity twist. Depending on your taste preference, consider swapping out the lemon zest for orange or lime for different citrus flavors, which offers a unique take on the recipe.

Another delicious variation is to transform this cake into a layered dessert. Slice the cooled cake into two or three layers and spread your favorite frosting or curd between each layer. This not only adds flavor but also gives a stunning presentation. For those looking to make it more decadent, try topping it with a whipped cream frosting or a cream cheese frosting infused with lemon juice.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I store leftover cake?

Store your Lemon Zest Cake in an airtight container at room temperature for up to three days.

→ Can I make this cake in advance?

Absolutely! The cake can be made a day ahead. Just glaze it on the day you plan to serve it.

→ What can I use instead of yogurt?

You can substitute yogurt with sour cream or even buttermilk if preferred.