Lemon Cake with Lemon Glaze
A delightful Lemon Cake with Lemon Glaze, perfectly moist and bursting with bright lemon flavors.
Equipment
- 20 cm / 8” cake pan
- whisk
- Bowl
- oven
Ingredients
Wet
- ⅔ cup vegetable or canola oil
- 1.5 tablespoon grated lemon rind (1 large or 2 medium lemons)
- ¼ cup fresh lemon juice
- 1 cup plain yoghurt (Note 1)
- 1.25 cups caster sugar (superfine sugar, granulated ok too)
Dry
- 2 cups plain flour (all purpose flour)
- 4 teaspoon baking powder
- 1 pinch salt
Glaze
- 1.75 cups icing sugar (powdered sugar)
- 1 tablespoon lemon juice
- 1.5 tablespoon plain yogurt
Instructions
Preparation
- 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 – a few small lumps are ok.
- Pour into pan – it should be fairly thick but pourable. Bake for 50 minutes or until a skewer comes out clean.
- Remove metal ring and cool on rack then glaze.
Glazing
- Place glaze ingredients in a bowl and whisk until smooth. Test the thickness, using 1 teaspoon of yogurt at a time to thin it out if required.
- 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.
Notes
Any plain, thick yoghurt will be fine for this. Full fat is better; low fat will also work. I don’t recommend zero fat yoghurt. Sour cream can also be used.
Nutrition
Serving: 1sliceCalories: 412kcalCarbohydrates: 62gProtein: 4gFat: 16gSaturated Fat: 1gCholesterol: 36mgSodium: 28mgPotassium: 283mgSugar: 41gVitamin A: 70IUVitamin C: 0.7mgCalcium: 129mgIron: 1.5mg
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