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
Scale
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.
