Glazed Lemon Cake
This is a wonderful, simple tea cake with bright lemon flavors. I love how it's made in one bowl with just a whisk, and it's quick to prepare One of the staple cakes in my repertoire, the yogurt makes this cake beautifully moist and makes it taste a bit like a cream cheese cake. I love the glaze for this cake - it's slightly thicker than most glazes so it creates beautiful drips down the side of the cake and it's not see-through.
This is a wonderful, simple tea cake with bright lemon flavors. I love how it's made in one bowl with just a whisk, and it's quick to prepare One of the staple cakes in my repertoire, the yogurt makes this cake beautifully moist and makes it taste a bit like a cream cheese cake. I love the glaze for this cake - it's slightly thicker than most glazes so it creates beautiful drips down the side of the cake and it's not see-through.
- 2 eggs
- pinch of salt
- 1 tbsp lemon juice
- 4 tsp baking powder
- 2/3 cup vegetable or canola oil
- 1 tbsp grated lemon rind ((1 large or 2 medium lemons))
- â¼ cup / 65 ml fresh lemon juice
- 1 cup/250g plain yoghurt ((note 1))
- 1 1/4 cups / 275g caster sugar ((superfine sugar granulated ok too))
- 2 cups/300g plain flour ((all purpose flour))
- 1 3/4 cup / 210 g icing sugar
- 1 1/2 tbsp plain yogurt
- Carbohydrate 2.88493708037956 g
- Cholesterol 10.4195729140452 mg
- Fat 8.43553411400774 g
- Fiber 0.00305000005407651 g
- Protein 1.955407133257 g
- Saturated Fat 2.99483770797507 g
- Serving Size 1 1 Serving (74g)
- Sodium 163.102397847444 mg
- Sugar 2.88188708032548 g
- Trans Fat 0.504510416637237 g
- Calories 93 calories
Step-by-step
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Grease a 20 cm / 8" springform 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 okay.
- Pour into the pan - it should be fairly thick but pourable. Bake for 50 minutes or until a skewer comes out clean.
- Remove the metal ring and cool on a rack, then glaze.
- Place glaze ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yogurt at a time to thin it out if required. The glaze should drip (slowly, because it's thick) but not be see-through.
- Place a 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.
My Go-To Glazed Lemon Cake: A Simple Recipe for Baking Bliss
As a busy working mom, finding time to bake can feel like a luxury. But honestly, there's something incredibly therapeutic about creating something delicious from scratch. This glazed lemon cake is my go-to recipe – it's simple, elegant, and surprisingly easy to whip up, even on a weeknight. The bright, zesty lemon flavor is a welcome burst of sunshine, perfect for an afternoon tea or a special occasion.
What I love most about this recipe is its simplicity. No fancy equipment or obscure ingredients are needed. Just a whisk, a bowl, and a handful of pantry staples are all you need to transform basic ingredients into a beautiful, moist, and flavorful cake. The yogurt adds a wonderful creaminess, making the cake incredibly tender and moist. It’s that perfect balance of sweet and tangy that always satisfies my sweet tooth without being overly sugary.
The glaze is the star of the show. It’s thicker than your average glaze, creating those stunning drips down the sides of the cake. It's the perfect touch of elegance, making this cake feel a little more special than your average afternoon treat. I often adapt this recipe based on what I have on hand. Sometimes I add a touch of vanilla extract for an extra layer of flavor. Other times, I experiment with different types of yogurt, finding that Greek yogurt gives the cake a slightly richer texture.
This cake is incredibly versatile. It's perfect served with a cup of tea on a lazy afternoon, or it can be dressed up for a special occasion. I've even been known to take it to potlucks, where it always disappears quickly. And the best part? It's a recipe that even my kids can help with! Measuring ingredients, whisking, and even pouring the batter into the pan are all tasks they can easily manage, making baking time a fun family activity.
Beyond the ease and deliciousness, baking this cake gives me a sense of accomplishment. In today's fast-paced world, taking time to slow down and create something beautiful, something that brings joy to my family and friends, is invaluable. And this recipe, with its simple instructions and delightful results, makes that achievable, even amidst the chaos of everyday life.
Tips and Variations:
- Yogurt Type: Feel free to experiment with different types of yogurt. Greek yogurt will result in a richer, denser cake.
- Lemon Zest: Don't skimp on the lemon zest! It's crucial for the bright, fresh lemon flavor.
- Glaze Consistency: Adjust the glaze consistency by adding more or less yogurt until you achieve the desired thickness.
- Additions: Get creative with add-ins! Try adding blueberries, raspberries, or even a sprinkle of poppy seeds.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
This recipe isn't just a cake; it's a reminder to slow down, enjoy the simple things, and share the joy of baking with those you love.
