Glazed Lemon Cake recipe
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.96 out of 5 stars
(100)
Ingredients
10 servings
- 2/3 cup / 165 ml vegetable or canola oil
- 2 eggs
- 1 ½ tbsp grated lemon rind (1 large or 2 medium lemons)
- ¼ cup / 65 ml fresh lemon juice
- 1 cup / 250g plain yoghurt (Note 1)
- 1.25 cups / 275g caster sugar (superfine sugar, granulated ok too)
- 2 cups/300g plain flour (all purpose flour)
- 4 tsp baking powder
- Pinch of salt
- 1 3/4 cup / 210 g icing sugar (powdered sugar)
- 1 tbsp lemon juice
- 1 1/2 tbsp plain yogurt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
Step 2
Place Wet ingredients in a bowl. Whisk until combined.
Step 3
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
Step 4
Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
Step 5
Remove metal ring and cool on rack then glaze.
Step 6
Glaze:
Step 7
Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.
Step 8
Place rack on a tray or baking paper.
Step 9
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Step 10
Let it set for 1 hour before transferring to a serving plate.
Step 11
See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
Step 12
Save recipe for the next time?
