Just a lovely, simple Glazed Lemon Cake – perfect tea time treat. You’ll love the bright lemon flavour, that it’s so beautifully moist and only requires one bowl and a whisk!
This is one of my emergency quick and easy cakes, something I can get in the oven super quickly when I’m short on time. There’s no creaming of butter required, it’s a quick dump-and-mix cake.
The “secret ingredient” in this is yoghurt. Yoghurt is a brilliant baking ingredient because it thickens the batter which means less flour required which = more moist cake. 🙂
I love how golden brown this cake is straight out of the oven. It almost glows!
In the spirit of this being a simple teacake, I keep the frosting simple too. I just use a Glaze or a quick Cream Cheese Frosting.
For the glaze, I like to make the glaze a bit thicker than typical glazes because it adds that extra oomph of sweetness and stickiness to the cake, as opposed to cutting it in half and sandwiching it with something.
Added bonus: I love how the drips look and how the glaze isn’t see through.
If a glaze isn’t your thing or you want more frosting, I’ve also included my quick Cream Cheese Frosting. This is different to the usual Cream Cheese Frosting I use for things like Red Velvet and Carrot Cake which requires a stand mixer and a good 7 minutes of fast beating.
In the spirit of the simplicity of this quick Lemon Cake, I use my shortcut Cream Cheese Frosting which I make simply by mixing spreadable Cream Cheese (comes in tubs, not blocks) with lemon juice and icing sugar. No stand mixer required, no need to even wait to soften the cream cheese. Just mix it up with a wooden spoon, dollop and spread. 🙂
You know that pretty cake decorations aren’t my thing. I’d probably spend more time styling a giant plate of slow cooked meat than I would spend decorating a towering cake! 😂
So in my usual form, I’ve kept it nice and simple – just some lemon slices and a few sprigs of baby’s breath from a bunch I happened to have.
This cake may be simple but in all honesty, it’s probably the cake I made most often last year. I actually intended to share it earlier this year, but then I got all excited because blueberries came into season so I published the Blueberry Lemon Cake instead (same cake, but with blueberries).
So I sat on this recipe for a couple of months until an adequate amount of time had passed. And finally, I’m sharing it! – Nagi x
- 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 1/4 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
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
Place Wet ingredients in a bowl. Whisk until combined.
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
Remove metal ring and cool on rack then glaze.
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.
Place rack on a tray or baking paper.
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Let it set for 1 hour before transferring to a serving plate.
See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
1. Any plain, thick yoghurt will be fine for this. Full fat is better, but low fat will also work. I don't recommend zero fat yoghurt, it tends to be too thin and the purpose of yoghurt is to add wetness to the batter while keeping it thick which is why the cake is so moist.
Sour cream (light or full fat) can also be used.
2. Lemon Slice decoration - cut 2 thin lemon slices. Then cut a slit into the centre. Twist and place on the cake. Twist the other slice in the opposite direction and place on the cake, overlapping with the first slice.
3. Quick Cream Cheese Frosting (pictured in post): Use 200g/6 oz SPREADABLE Cream Cheese (comes in tubs, not blocks) and mix with 2 cups icing sugar / powdered sugar + 2 tbsp lemon juice. Use a wooden spoon to mix well then spread on cake.
4. DIFFERENT MEASURES IN DIFFERENT COUNTRIES: Tablespoon and cup measures differ slightly between some countries around the world. The main differences are US measures vs rest of the world. For most recipes, the difference is not material enough to affect the recipe. For baking recipes, it can be the difference between success and failure. Luckily, this particular recipe is actually rather forgiving so the difference in measures does not affect it so there is no need to convert. Exception: Japan - please use weights provided, not Japanese cups.
5. STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it's crazy hot where you are (Dec - Feb in Australia), keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist 🙂 )
WATCH HOW TO MAKE IT
Watch how to make this lemon cake!
LIFE OF DOZER
You can just imagine the thoughts running through that furry head:
“Will I make it to the door??”
“How hard would it be to scoff it down on the run??”
“I wonder if she’s going to frost it? 😳 Maybe I should wait…”