A soft and delicate lemon yoghurt cake, drizzled with a tangy lemon syrup. Perfect served with a dollop of yoghurt and coffee.
When I have a bunch of lemons on hand, either in the fridge for the tree is full, this Lemon Syrup Cake is one of my favourite lemon recipes to make.
It’s a really simple and easy recipe but everyone seems to absolutely love it! The cake is delicate, but fluffy and the lemon syrup gives it a tangy fresh flavour. If you’ve ever wished your cake has more lemon flavour then this recipe is for you!
Easy Lemon Syrup Cake
The Lemon Yoghurt Cake is all made in one bowl by combining the wet ingredients first before adding the dry. This recipe used oil instead of butter, giving the cake a more delicate crumb, so theres no need to cream butter and sugar together.
The lemon syrup only needs a small saucepan so the dishes are pretty minimal with this recipe. Before the cake has time to cool from the oven the hot lemon syrup is poured over the top, slowly sinking into the cake.It’ll also keep for 3-4 days and theres no chance it’ll go dry!
Why this is the BEST Lemon Syrup Cake
- Simple and easy recipe to follow
- The lemon syrup keeps the cake fresh for 3-4 days
- Never dry
- Strong Lemon flavour
- Not too sweet
Lemon Syrup Cake NZ
This is a popular cake in New Zealand, often served with a hot cup of tea or coffee. It does have British history and is often referred to as lemon drizzle cake.
Lemon Syrup Cake Tips and Tricks
- How to tell when the lemon cake is fully baked – The cake is fully baked after about 35-45 minutes. All ovens are different so it’s important to keep an eye on the cake and test it to make sure. Insert a skewer or cake tester into the thickest part of the cake and if it comes out clean the cake is fully baked.
- Use medium sized Lemons – The recipe has been tested using medium sized lemons to get about 2 Tbsp of juice and 1 tsp of zest. If you have different sized lemons, measure oiut the juice and zest.
- Add the lemon syrup when the cake is still hot – Pour the lemon syrup over the cake as soon as you take it out of the oven. It will absorb much quicker and more evenly while it’s hot. If you let the cake cool it can turn it soggy.
- Switch out the lemon for oranges – For a fun twist on this recipe use oranges instead of lemons. This will give you a delicious orange cake that works just as well as the lemon.
Lemon Syrup Cake Trouble Shooting
- My Lemon Syrup Cake hasn’t risen – There are two common causes for this. Too much lemon juice and not whisking the eggs and sugar enough. The cake needs the zest from two lemons but only the juice from one lemon so make sure you are following the recipe closely. The eggs and sugar need to be whisked until they are light and fluffy. This can be done by hand but a hand mixer makes it much quicker and easier.
- The cake is dry – The most common causes for the cake being dry is over baking or over mixing. Make sure to stop mixing as soon as the batter is combined and remove the cake from the oven as soon as it’s finished baking. This cake is very forgiving so even if it has turned out a little dry you shouldn’t notice after the lemon syrup has been added.
Lemon Syrup Cake Ingredients
Lemon Yoghurt Cake
- 3 Eggs
- 1 Cup / 200g White Sugar
- 2 Lemons – Zest from two lemons and juice from one.
- 2 Cups / 250g Flour – All purpose standard flour.
- 1 tsp Baking Powder
- 1 Cup / 250ml Yoghurt – Use an unsweetened natural or greek yoghurt. Sour cream or buttermilk can also be substituted.
- 1/2 Cup / 125ml Oil – vegetable, sunflower or canola oil.
Lemon Syrup
- 1/2 Cup / 100g White Sugar
- 1/3 Cup / 85ml Fresh Lemon Juice – About 2-3 large lemons
How to Make Lemon Syrup Cake
Lemon Yoghurt Cake
Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan.
In a medium sized mixing bowl add the eggs and sugar. Beat with a hand mixer or a whisk for 3-4 minutes or until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface.
Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined.
Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix.
Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.
Lemon Syrup
While the cake is baking prepare the lemon Syrup.
Add the lemon juice and sugar to a small saucepan. Heat over medium heat, stirring occasionally until the sugar has fully dissolved.
Assembling The Cake
When the cake has fully baked remove it from the oven. Before it cool take a skewer and poke holes all over the cake.
Slowly pour the hot lemon syrup over the cake, giving it time to sink in before adding more.
Leave the cake to fully cool in the cake pan before serving.
Serving and Storing
Slice the cake and serve with a dollop of yoghurt.
Store the cake in an airtight container at room temperature for 3-4 days. The cake will stay super moist from the lemon syrup so it’s a great make ahead cake.
What to Serve with Lemon Syrup Cake
- Dollop of Yoghurt – The cake is tangy from the lemon so a little yoghurt goes perfectly with it. I like to use unsweetened natural yoghurt or greek yoghurt, or whatever I have on hand. You can use any kind of yoghurt you would like with this cake.
- Whipped Cream – Freshly whipped cream pairs well with most cakes and this one is no exception!
- Lemon Drizzle – If you would like to add even more lemon flavour to this cake you can add a lemon drizzle on top. Simply mix icing sugar or powdered sugar with fresh lemon juice and pour over the cake when cooled.
FAQ
What does adding syrup to cake do?
Adding the lemon syrup to the cake will flavour it with lemon while also hydrating it, leading to really moist delicate cake crumb.
Can the Lemon Syrup Cake be frozen?
Yes this cake freezes really well because of the syrup. Place the cake in an airtight container or freezer bag and into the freezer for up to 3 months. To serve remove the cake from the freezer and let it defrost fully at room temperature before serving.
Can this recipe be made dairy free?
Yes you could make this recipe dairy free by substituting the yoghurt for dairy free yoghurt. The recipe already uses oil instead of butter.
How to Make a crunchy lemon topping?
To make a crunchy lemon cake, like the crunchy lemon muffins don’t dissolve the sugar in the lemon juice. Mix it together and pour over the hot cake so the sugar stays on top. This will leave you with a crunchy lemon coating.
More Lemon Recipes
Lemon Syrup Cake
A soft and delicate lemon yoghurt cake, drizzled with a tangy lemon syrup. Perfect served with a dollop of yoghurt and coffee.
Ingredients
Lemon Yoghurt Cake
- 3 Eggs
- 1 Cup / 200g White Sugar
- Zest 2 Lemons
- Juice 1 Lemon
- 2 cups / 250g Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup / 250ml Greek Yoghurt
- 1/2 Cup / 125ml Vegetable Oil
Lemon Syrup
- 1/2 Cup / 100g White Sugar
- 1/3 Cup / 85ml Fresh Lemon Juice
Instructions
Lemon Yoghurt Cake
- Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan.
- In a medium sized mixing bowl add the eggs and sugar. Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface
- Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined
- Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix
- Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.
- When the cake has fully baked remove it from the oven. Before it cool take a skewer and poke holes all over the cake.
- Slowly pour the hot lemon syrup over the cake, giving it time to sink in before adding more.
- Leave the cake to fully cool in the cake pan before serving.
Lemon Syrup
- While the cake is baking prepare the lemon Syrup. Add the lemon juice and sugar to a small saucepan.
- Heat over medium heat, stirring occasionally for about 2-3 minutes or until the sugar has fully dissolved
Serving and Storing
Slice the cake and serve with a dollop of yoghurt.
Store the cake in an airtight container at room temperature for 3-4 days. The cake will stay super moist from the lemon syrup so it’s a great make ahead cake.
To Freeze place the cake in an airtight container or freezer bag and into the freezer for up to 3 months. To serve remove the cake from the freezer and let it defrost fully at room temperature before serving.
Notes
Tips and Tricks
How to tell when the lemon cake is fully baked – The cake is fully baked after about 35-45 minutes. All ovens are different so it’s important to keep an eye on the cake and test it to make sure. Insert a skewer or cake tester into the thickest part of the cake and if it comes out clean the cake is fully baked.
Add the lemon syrup when the cake is still hot – Pour the lemon syrup over the cake as soon as you take it out of the oven. It will absorb much quicker and more evenly while it’s hot. If you let the cake cool it can turn it soggy.
Switch out the lemon for oranges – For a fun twist on this recipe use oranges instead of lemons. This will give you a delicious orange cake that works just as well as the lemon.
Nutrition Information:
Yield: 12 Serving Size: 1 SliceAmount Per Serving: Calories: 306Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 182mgCarbohydrates: 48gFiber: 1gSugar: 30gProtein: 5g
Nutrition information is estimated and not always correct.