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If you love bright, zesty desserts that balance moistness with a refreshing citrus zing, this Glazed Lemon Cake Recipe is an absolute must-try. It’s a beautifully tender cake bursting with real lemon flavor—from the tangy zest to the fresh juice—finished off with a sweet, silky glaze that adds the perfect glossy touch. Whether you’re baking for a casual afternoon treat or a special occasion, this cake has the kind of sunshine-in-a-bite magic that makes everyone smile and ask for seconds.
Ingredients You’ll Need
This Glazed Lemon Cake Recipe is wonderfully approachable because it uses simple, everyday ingredients that come together to create something truly spectacular. Each component plays its part: the oil keeps the cake irresistibly moist, yogurt adds subtle tang and softness, while the fresh lemon juice and zest infuse it with that unmistakable lemon brightness.
- Vegetable or canola oil (2/3 cup / 165 ml): Provides moisture while keeping the texture light and fluffy.
- Eggs (2): Bind the ingredients and contribute to the cake’s structure and richness.
- Grated lemon rind (1 ½ tbsp): Adds intense lemon aroma and natural zing from the peel.
- Fresh lemon juice (¼ cup / 65 ml): Brings fresh, sharp lemon flavor that brightens the whole cake.
- Plain yogurt (1 cup / 250g + 1 ½ tbsp for glaze): Introduces moisture and a gentle tang, helping the cake stay soft.
- Caster sugar (1.25 cups / 275g): Sweetens the cake evenly and dissolves better, creating a tender crumb.
- Plain flour (2 cups / 300g): The foundation of the cake, giving it structure and body.
- Baking powder (4 tsp): Leavens the batter, making the cake rise and become beautifully light.
- Pinch of salt: Enhances all the flavors and balances sweetness.
- Icing sugar (1 ¾ cup / 210 g for glaze): Forms the sweet and shiny lemon glaze that crowns the cake.
- Lemon juice (1 tbsp for glaze): Adds just the right tartness to the glaze for a fresh finish.
How to Make Glazed Lemon Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if you’re using fan or convection settings. Grease a 20 cm (8-inch) cake pan thoroughly with butter to ensure your cake doesn’t stick and bakes evenly. Setting the stage this way guarantees a perfect, golden crust.
Step 2: Combine the Wet Ingredients
In a mixing bowl, whisk together the oil, eggs, grated lemon rind, fresh lemon juice, yogurt, and sugar. This creates the bright, flavorful, and moist base of your cake batter. The yogurt’s tanginess complements the lemon beautifully, while the sugar dissolves evenly, ensuring every bite is perfectly sweetened.
Step 3: Add the Dry Ingredients
Sprinkle over the plain flour, baking powder, and salt. Gently whisk these into the wet mixture until the batter is smooth with just a few tiny lumps to keep it tender. The baking powder helps the cake rise just right, making it fluffy without being heavy.
Step 4: Bake to Perfection
Pour the batter into your prepared cake pan—it should be thick but still pourable. Pop it into the oven and bake for about 50 minutes or until a skewer inserted into the center comes out clean. The cake should be golden and springy to the touch when it’s ready, signaling all the flavors have beautifully melded together.
Step 5: Cool and Glaze Your Cake
Once baked, remove the metal ring if your pan has one and let the cake cool on a wire rack. This cooling time is important to let the crumb set before glazing. When the cake is completely cool, prepare your glaze by mixing icing sugar, lemon juice, and yogurt until silky smooth, then pour it gently over the top for a glossy, irresistible finish.
Step 6: Final Touches
Spread the glaze evenly over the cake’s surface, allowing some to drip down the sides naturally—this not only looks inviting but adds extra bursts of lemony sweetness with every bite. Let the glaze set for at least 15 minutes before slicing to enjoy that perfect balance of tender cake and tangy topping.
How to Serve Glazed Lemon Cake Recipe
Garnishes
A sprinkle of finely grated lemon zest or a few thin lemon slices on top delivers an elegant touch and reinforces the fresh lemon flavor. For a bit of texture and visual contrast, consider decorating with edible flowers or fresh mint leaves for a garden-fresh vibe that complements the citrusy notes.
Side Dishes
This cake pairs wonderfully with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream to mellow the tang of the lemon glaze. A cup of Earl Grey or green tea enhances the citrus flavors and makes for a lovely afternoon tea companion. Fresh berries also make a colorful and natural sidekick.
Creative Ways to Present
Try slicing the cake into neat squares for casual gatherings or cut it into wedges and serve on pretty plates with a dusting of powdered sugar for an elegant dessert presentation. You can also drizzle extra glaze or a thin lemon syrup over the individual slices for a moist and decadent finish when serving guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Glazed Lemon Cake Recipe in an airtight container at room temperature for up to 3 days to maintain its freshness. If it’s warmer in your kitchen, store it in the fridge to keep the glaze from becoming sticky and the cake moist.
Freezing
You can freeze this cake either glazed or plain. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and refresh the glaze or drizzle a bit more lemon juice and icing sugar mix before serving.
Reheating
For that freshly-baked feel, warm your slice gently in the microwave for 15-20 seconds, but be careful not to melt the glaze completely. Warming does revive the cake’s moisture and lemon aroma, making it taste just like it came out of the oven.
FAQs
Can I use different types of yogurt in this Glazed Lemon Cake Recipe?
Yes, you can use plain Greek or regular yogurt. Greek yogurt will make the cake slightly denser and tangier, while regular yogurt keeps it lighter. Just ensure it is plain to maintain the delicate lemon flavor.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the plain flour with a good quality gluten-free all-purpose flour blend. Be mindful that the texture might vary slightly, but the delightful lemony taste will remain intact.
Can I add other flavors to this cake?
Definitely. While the lemon is the star, adding a teaspoon of vanilla extract or substituting part of the lemon juice with orange juice can add a lovely twist. Just be careful not to overwhelm the bright lemon flavor.
How thick should the glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too runny, add more icing sugar; if it’s too thick, add a tiny bit more lemon juice or yogurt to loosen it up.
Can I double the recipe for a larger cake?
Yes, you can double the ingredient quantities and bake in a larger pan or two pans. Just keep an eye on the baking time—it may take longer, so test with a skewer for doneness periodically.
Final Thoughts
There’s just something truly special about this Glazed Lemon Cake Recipe that brightens any day. Its tender crumb, vibrant lemon flavor, and luscious glaze come together in perfect harmony, making it a definite favorite to reach for time and time again. I can’t recommend enough that you try baking it yourself—you’ll fall in love with just how simple and satisfying homemade lemon cake can be!
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Glazed Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Glazed Lemon Cake is a moist, zesty treat perfect for any occasion. Made with fresh lemon juice and zest combined with yogurt, it offers a light texture and a refreshing citrus flavor. The cake is topped with a tangy lemon glaze that adds sweetness and a glossy finish.
Ingredients
Wet Ingredients
- 2/3 cup / 165 ml vegetable or canola oil
- 2 eggs
- 1 ½ tbsp grated lemon rind (from 1 large or 2 medium lemons)
- ¼ cup / 65 ml fresh lemon juice
- 1 cup / 250 g plain yogurt
Dry Ingredients
- 1.25 cups / 275 g caster sugar (superfine sugar, granulated sugar is acceptable)
- 2 cups / 300 g plain flour (all-purpose flour)
- 4 tsp baking powder
- Pinch of salt
Glaze Ingredients
- 1 3/4 cup / 210 g icing sugar (powdered sugar)
- 1 tbsp lemon juice
- 1 1/2 tbsp plain yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan/convection ovens. Grease a 20 cm (8-inch) cake pan with butter to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable or canola oil, eggs, grated lemon rind, fresh lemon juice, and plain yogurt until well combined.
- Add Dry Ingredients: Gradually sprinkle the plain flour, baking powder, salt, and caster sugar over the wet ingredients. Whisk all together until the batter is smooth, allowing for a few small lumps. The batter should be thick yet pourable.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top as needed. Bake in the preheated oven for approximately 50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, combine the icing sugar, lemon juice, and plain yogurt to form a smooth glaze. Drizzle or spread the glaze evenly over the cooled cake, allowing it to set before serving.
Notes
- You can substitute plain yogurt with Greek yogurt, but it may result in a denser texture.
- Ensure lemons are fresh for the best citrus flavor in both the cake and glaze.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the glaze to set completely before slicing to prevent sticking.
- This recipe works well for an 8-inch round cake pan; adjust baking time slightly if using a different size.
