Glazed Lemon Cake recipe
User Reviews
5
Glazed Lemon Cake recipe
Description
Glazed Lemon Cake recipe combines vegetable oil, eggs, grated lemon rind, fresh lemon juice, and plain yogurt to create a moist batter enriched with citrus brightness. The dry ingredients include all-purpose flour, baking powder, and a touch of salt for balanced leavening and texture. Baking in a greased 8-inch pan at 180°C (350°F) produces a tender crumb that yields easily to a skewer test.
The cake is finished with a lemon glaze made from icing sugar, lemon juice, and yogurt, which is thick enough to drip slowly down the sides. This glaze adds a glossy, sweet-tart finish that complements the fresh lemon flavor inside. Letting the glaze set for about an hour encourages a slightly absorbed effect, keeping the cake moist.
It can be decorated with thin twisted lemon slices for an appealing presentation. The cake stores well in an airtight container for up to five days, maintaining moisture thanks to the glaze's syrup-like effect. In hotter climates, refrigeration after 24 hours helps prevent spoilage.
Ingredients
Wet:
- 2/3 cup / 165 ml vegetable oil or canola oil
- 2 egg
- 1 ½ tbsp lemon rind 1 large or 2 medium lemons, grated
- ¼ cup / 65 ml lemon juice fresh
- 1 cup / 250g PLAIN yogurt Note 1
- 1.25 cups / 275g caster sugar (superfine sugar, granulated ok too)
Dry:
- 2 cups/300g plain flour (all purpose flour)
- 4 tsp baking powder
- Pinch salt
Glaze:
- 1 3/4 cup / 210 g icing sugar aka powdered sugar
- 1 tbsp lemon juice
- 1 1/2 tbsp PLAIN yogurt
Instructions
- 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.
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.
Notes
- Full-fat or low-fat plain yogurt works best; avoid zero-fat as it thins the batter excessively.
- Sour cream can be used as an alternative to yogurt for moisture and richness.
- Decorate with thin lemon slices cut and twisted, overlapping on the cake for visual appeal.
- Store the cake airtight up to 5 days; refrigerate in hot climates after 24 hours to prevent mold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412cal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 28mg | 1% |
| Potassium | 283mg | 6% |
| Sugar | 41g | 82% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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