Lemon cake

Prep: 10 mins | Cook: 45-50 mins

This lemon cake recipe is light, fluffy, moist and just sweet enough to satisfy all dessert lovers. Perfect for an afternoon treat along with your tea!

Kid Friendly
Nut-free, Soy-free


150 g butter, unsalted, room temperature

300 g granulated sugar

5 eggs

100 g strained yogurt

1 tsp vanilla extract (optional)

300 g all-purpose flour

Pinch of salt

2 tsp baking powder

Lemon zest, from 4 lemons

200 g icing sugar

Lemon juice, from 1 lemon


  • STEP 1
  • Preheat the oven to 180°C; set it to fan. Lightly coat a cake pan with butter and line with parchment paper, leaving a generous overhang on long sides. Add flour, baking soda, and salt in a medium bowl and mix to combine. Set aside.
  • STEP 2
  • Using an electric mixer on medium-high speed, beat sugar and butter in a large bowl until light and fluffy, about 3-4 minutes.
  • STEP 3
  • Add the eggs one by one. Ensure each one is incorporated into the mixture and scrape down the sides of the bowl as needed, before adding the next one.
  • STEP 4
  • Add the yogurt and lemon zest and mix with a spatula. Then, add the dry ingredients and mix until combined.
  • STEP 5
  • Transfer to the cake pan and bake until a knife inserted into the center comes out clean, about 45-50 minutes. Remove and let it cool well.
  • STEP 6
  • For the glaze, add icing sugar in a bowl, slowly pour lemon juice and stir. Adding too much can ruin the consistency of your glaze. Spread it over the whole surface of the cake and sprinkle with extra lemon zest.

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