5 from 172 votes
Glazed Lemon Cake recipe
The Glazed Lemon Cake recipe yields a moist, tender cake with a bright lemon flavor infused through yogurt and fresh lemon juice. A smooth lemon glaze gently drapes the cake, adding sweetness and a delicate tang. The batter is thick yet pourable, ensuring a soft crumb. This cake suits casual gatherings and can serve as a refreshing dessert or teatime treat.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
10
Calories:
412 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 412
% 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.