Lemon Cake with Lemon Glaze
A moist and bright lemon cake topped with a tangy lemon glaze, perfect for tea time or any celebration. Made in one bowl with simple ingredients.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Ingredients
- 0.66666666666667 cup vegetable oil
- 2 large eggs
- 1.5 tablespoon grated lemon rind from 1 large or 2 medium lemons
- 0.25 cup fresh lemon juice
- 1 cup plain yoghurt Note: Use full-fat for best texture
- 1.25 cup caster sugar superfine sugar; granulated is acceptable
- 2 cup plain flour all-purpose flour
- 4 teaspoon baking powder
- 0.041666666666667 teaspoon salt pinch
Lemon Glaze
- 1.75 cup icing sugar powdered sugar
- 1 tablespoon lemon juice
- 1.5 tablespoon plain yogurt
Instructions
Preparation Steps
- Preheat oven to 180°C/350°F (standard) or 160°C/320°F (fan/convection). Grease a 20 cm / 8" round cake pan with butter.
- In a large bowl, whisk together the vegetable oil, eggs, lemon rind, lemon juice, yoghurt, and caster sugar until smooth and well combined.
- Sprinkle the flour, baking powder, and salt over the wet mixture. Whisk gently until just combined—small lumps are okay.
- Pour the batter into the prepared cake pan. Bake for 50 minutes, or until a skewer inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.
- To make the glaze: In a small bowl, whisk together icing sugar, lemon juice, and yogurt until smooth. Adjust consistency by adding more yogurt if needed—glaze should drip slowly off a spoon.
- Place a wire rack over a tray or line it with parchment paper. Once cake is cool, pour glaze over the top, allowing it to drip down the sides.
- Let the glaze set for at least 1 hour before slicing and serving.
Notes
This cake stays wonderfully moist for up to 3 days when stored in an airtight container. For extra flavor, try adding a teaspoon of vanilla extract to the batter.