Glazed Lemon Cake recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

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 ¼ 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

Directions

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.

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.

Nutrition

• Calories: 412 kcal
• Total Fat: 16 g
• Saturated Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 28 mg
• Total Carbohydrate: 62 g
• Total Sugars: 41 g
• Protein: 4 g