Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lemon Cake with Lemon Glaze Recipe
Only a beautiful, easy Lemon Cake recipe – excellent tea time deal with. You’ll love the brilliant lemon flavour, that it’s so superbly moist and solely requires one bowl and a whisk!
Completed with a lemon glaze, this can be a easy cake that you would be able to whip up on brief discover. Yoghurt retains the cake moist so it lasts for days and days! It’s the identical batter used on this Blueberry Lemon Cake and Strawberry Cake.
Lemon Cake recipe
This Lemon Cake is considered one of my emergency fast and simple cake recipes, one thing I can get within the oven tremendous rapidly once I’m brief on time. There’s no creaming of butter required, it’s a fast dump-and-mix cake. (After I’m longer on time I’d as an alternative plump for this sponge-based Lemon Cake with Fluffy Lemon Frosting …)
The “secret ingredient” in that is yoghurt. Yoghurt is a superb baking ingredient as a result of it thickens the batter which implies much less flour required which = extra moist cake. 🙂
I like how golden brown this cake is straight out of the oven. It virtually glows!
Lemon Glaze
Within the spirit of this being a easy teacake, I hold the frosting easy too. I simply use a Glaze or a fast Cream Cheese Frosting.
For the glaze, I prefer to make the glaze a bit thicker than typical glazes as a result of it provides that additional oomph of sweetness and stickiness to the cake, versus reducing it in half and sandwiching it with one thing.
Added bonus: I like how the drips look and the way the glaze isn’t see by.
If a glaze isn’t your factor otherwise you need extra frosting, I’ve additionally included my fast Cream Cheese Frosting. That is totally different to the same old Cream Cheese Frosting I exploit for issues like Pink Velvet and Carrot Cake which requires a stand mixer and 7 minutes of quick beating.
Within the spirit of the simplicity of this fast Lemon Cake recipe, I exploit my shortcut Cream Cheese Frosting which I make just by mixing spreadable Cream Cheese (is available in tubs, not blocks) with lemon juice and icing sugar. No stand mixer required, no have to even wait to melt the cream cheese. Simply combine it up with a wood spoon, dollop and unfold. 🙂
You recognize that fairly cake decorations aren’t my factor. I’d in all probability spend extra time styling an enormous plate of sluggish cooked meat than I might spend adorning a towering cake! 😂
So in my standard kind, I’ve saved it good and easy – just a few lemon slices and some sprigs of child’s breath from a bunch I occurred to have.
This cake could also be easy however in all honesty, it’s in all probability the cake I made most frequently final 12 months. I truly supposed to share it earlier this 12 months, however then I received all excited as a result of blueberries got here into season so I revealed the Blueberry Lemon Cake as an alternative (similar cake, however with blueberries).
So I sat on this Lemon Cake recipe for a few months till an ample period of time had handed. And at last, I’m sharing it! – Johnsat x
Extra fast, emergency truffles
No creaming butter, no stand mixer for any of those!
WATCH HOW TO MAKE IT
Watch the right way to make this lemon cake!
Ingredients
- 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)
- 1.25 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
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.
- 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
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 🙂 )
Did You Make This Recipe?
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