Miley This Lemon Cake with Lemon Glaze is made with a soft, buttery cake base topped with a light lemon glaze and fresh zest. A quick and easy treat for spring or summer!
This lemon cake is an irresistible mashup between pound cake and citrus muffins. And I do mean irresistible, once I make it it’s essential I make myself a small ration then pack it up and get it out the door, otherwise I finish it off all by myself.
It’s soft and tender, and it is topped with a new and improved lemon glaze. Thanks to a few tweaks, the glaze is now simpler and less sweet than the original recipe, but still just as tasty (tastier, honestly)! A bit of fresh zest on top adds texture and a bright, zesty flavor, and it is ready to serve.
A recipe like lemon cake has a lot of potential to be too sweet. To help offset the sweetness, both the batter and the glaze used here today are tempered by a small portion of sour cream.
Why You’ll Love This Recipe
What makes this lemon cake special is how balanced and easy it feels from start to finish.
Bright lemon flavor: Fresh juice and zest give a clean, bold citrus taste.
Soft crumb: Yogurt keeps the cake moist and tender.
Simple method: No fancy steps or tools needed.
Perfect glaze: Sweet and tangy topping that melts right in.
Great for sharing: Easy to slice and serve for any occasion.
Stays fresh: Tastes even better the next day.
Ingredients
For the Lemon Cake
- 2 cups plain flour
- 4 tsp baking powder
- Pinch of salt
- 1.25 cups caster sugar
- 2 eggs
- 2/3 cup vegetable or canola oil
- 1 cup plain yogurt
- 1 1/2 tbsp plain yogurt extra
- 1 1/2 tbsp grated lemon rind
- 1/4 cup fresh lemon juice
For the Lemon Glaze
- 1 3/4 cups icing sugar
- 1 tbsp lemon juice
Step by Step Instructions
1. Prepare the Oven and Pan
Start by heating the oven to 170°C. Grease and line a loaf pan or round cake tin with baking paper. This helps the cake bake evenly and release cleanly after cooling.
2. Mix the Dry Ingredients
Add the plain flour, baking powder, and salt to a bowl. Whisk gently to combine. This step spreads the baking powder evenly so the cake rises nicely.
3. Combine Sugar and Eggs
In a large bowl, beat the caster sugar and eggs until the mixture looks pale and slightly thick. This gives the cake structure and a smooth texture.
4. Add Oil, Yogurt, and Lemon
Pour in the oil, yogurt, lemon juice, and lemon rind. Mix until everything blends smoothly. The batter should look glossy and light.
5. Bring the Batter Together
Add the dry ingredients to the wet mixture. Stir gently until just combined. Stop mixing once the flour disappears to keep the cake soft.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes until golden and a skewer comes out clean. Let the cake cool slightly in the pan.
7. Make and Add the Glaze
Mix icing sugar and lemon juice until smooth and pourable. Spoon the glaze over the warm cake so it slowly sinks in and coats the surface.
Tips and Variations
- Use fresh lemons for the best flavor. Bottled juice won’t give the same brightness.
- Add a little extra zest if you like a stronger citrus kick.
- For a softer glaze, add a few drops of warm water.
- You can also swap lemon for orange for a sweeter version.
- I sometimes add thin lemon slices on top before glazing for a simple finish.
Serving Suggestions
Lemon cake tastes lovely on its own with tea or coffee. The glaze keeps it moist and flavorful without needing anything extra.
For a dessert plate, serve slices with fresh berries or a spoon of yogurt on the side. It also works well lightly chilled, especially on warm days.
Frequently Asked Questions
Can I use butter instead of oil?
Yes, melted butter works, though oil keeps the cake softer for longer.
How do I store lemon cake?
Keep it covered at room temperature for two days or in the fridge for four days.
Can I freeze this cake?
Yes. Freeze without glaze, then thaw and glaze before serving.
Why use yogurt in the batter?
Yogurt adds moisture and gives the cake a tender crumb.
Can I make this in a square pan?
Absolutely. Just adjust the baking time and check for doneness.
Final Thoughts
Lemon Cake with Lemon Glaze brings that clean, fresh flavor that always feels welcome. The soft texture, gentle sweetness, and bright citrus notes make it hard to stop at one slice.
Lemon Cake with Lemon Glaze
Ingredients
For the Lemon Cake
- 2 cups plain flour
- 4 tsp baking powder
- Pinch of salt
- 1.25 cups caster sugar
- 2 eggs
- 2/3 cup vegetable or canola oil
- 1 cup plain yogurt
- 1 1/2 tbsp plain yogurt extra
- 1 1/2 tbsp grated lemon rind
- 1/4 cup fresh lemon juice
For the Lemon Glaze
- 1 3/4 cups icing sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Oven and Pan: Start by heating the oven to 170°C. Grease and line a loaf pan or round cake tin with baking paper. This helps the cake bake evenly and release cleanly after cooling.
- Mix the Dry Ingredients: Add the plain flour, baking powder, and salt to a bowl. Whisk gently to combine. This step spreads the baking powder evenly so the cake rises nicely.
- Combine Sugar and Eggs: In a large bowl, beat the caster sugar and eggs until the mixture looks pale and slightly thick. This gives the cake structure and a smooth texture.
- Add Oil, Yogurt, and Lemon: Pour in the oil, yogurt, lemon juice, and lemon rind. Mix until everything blends smoothly. The batter should look glossy and light.
- Bring the Batter Together: Add the dry ingredients to the wet mixture. Stir gently until just combined. Stop mixing once the flour disappears to keep the cake soft.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes until golden and a skewer comes out clean. Let the cake cool slightly in the pan.
- Make and Add the Glaze: Mix icing sugar and lemon juice until smooth and pourable. Spoon the glaze over the warm cake so it slowly sinks in and coats the surface.
