Zesty Lemon Cake with a Luscious Lemon Glaze

Zesty Lemon Cake with a Luscious Lemon Glaze

A delightfully simple Lemon Cake that’s perfect for your next teatime treat! Bursting with vibrant lemon flavor, this moist and tender cake comes together effortlessly with just one bowl and a whisk—no mixer needed.

Topped with a bright lemon glaze, it’s the kind of cake you can throw together on a whim. Thanks to the addition of yogurt, it stays incredibly moist for days. It’s the same foolproof batter behind favorites like Blueberry Lemon Cake and Strawberry Cake—versatile, reliable, and always delicious.

Easy Lemon Cake (with Lemon Glaze or Cream Cheese Frosting)

This is my go-to emergency lemon cake—a quick, no-fuss recipe I can throw together in minutes when time is tight, but I still want something home-baked and delicious. No creaming of butter, no fancy equipment—just a dump-and-mix kind of cake that goes straight into the oven with minimal effort.

When I have more time, I might reach for my sponge-based Lemon Cake with Fluffy Lemon Frosting, but for everyday baking, this one is unbeatable.

The Secret to Moist, Tender Cake? Yoghurt.

The not-so-secret star of this cake is yoghurt. It thickens the batter, meaning you can use less flour—resulting in an extra-moist, tender crumb. It’s such a game changer in simple cakes like this.

I also love how beautifully golden the cake turns in the oven—it almost glows when it comes out!

About the Glaze

In keeping with the simplicity of the cake, the frosting stays fuss-free too. My go-to is a thicker-than-usual lemon glaze, which adds just the right amount of sweetness and stickiness. I love how it drips down the sides and forms an opaque, glossy finish—no see-through glaze here!

Prefer something creamier? I’ve included a quick Cream Cheese Frosting too—no stand mixer, no fuss. Just spreadable cream cheese (from a tub, not a block), lemon juice, and icing sugar. Stir it all together with a spoon, then dollop and spread. That’s it.

Simple Decor, Everyday Cake

I’ll be honest—cake decorating isn’t my thing. You’re far more likely to find me styling a giant roast than fussing with frosting roses! So, I keep it real: a few lemon slices and a sprig of baby’s breath from whatever bouquet I have on hand does the trick.

Why This Cake Is a Favorite

This cake may be simple, but truthfully, it’s probably the one I bake most often. I meant to share it ages ago but got sidetracked when blueberry season hit (and I posted the Blueberry Lemon Cake—same batter, with berries!).

So here it is at last—my trusty Lemon Cake recipe. Quick, easy, endlessly moist, and beautifully lemony. Hope it becomes a favorite in your kitchen too.

Lemon Yogurt Cake Recipe

Ingredients

Wet Ingredients:

2/3 cup (165 ml) vegetable or canola oil
2 eggs
1 ½ tablespoons grated lemon zest (from 1 large or 2 medium lemons)
1/4 cup (65 ml) fresh lemon juice
1 cup (250 g) plain yogurt (see Note 1)
1 1/4 cups (275 g) caster sugar (superfine sugar; granulated is also fine)

Dry Ingredients:

2 cups (300 g) all-purpose flour
4 teaspoons baking powder
Pinch of salt

Glaze:

1 3/4 cups (210 g) icing sugar (powdered sugar)
1 tablespoon lemon juice
1 1/2 tablespoons plain yogurt

Instructions

Prep the Pan & Oven:
Preheat the oven to 180°C/350°F (standard) or 160°C/320°F (fan/convection). Grease a 20 cm / 8” round cake pan with butter.
Mix the Batter:
In a large bowl, whisk together all wet ingredients until well combined.
Sprinkle in the flour, baking powder, and salt. Whisk until smooth — a few small lumps are okay.
Bake:
Pour the batter into the prepared pan. It should be thick but pourable.
Bake for 50 minutes, or until a skewer inserted into the center comes out clean.
Cool:
Remove the cake from the pan and let it cool on a wire rack.
Glaze:
In a bowl, whisk together glaze ingredients until smooth. Test glaze consistency on the side of the bowl — it should drip slowly and remain opaque. If it's too thick, thin with yogurt 1 teaspoon at a time.

Place the cake (still on the wire rack) over a tray or parchment. Pour the glaze over the center and gently spread toward the edges to let it drip down the sides.
Set:
Let the glaze set for 1 hour before transferring to a serving plate.

Optional Decorations & Variations

Lemon Slice Decoration:
Cut 2 thin slices of lemon and make a small cut from the center to the edge. Twist each in opposite directions and place on the cake, slightly overlapping.
Quick Cream Cheese Frosting Alternative:
Mix 200 g (7 oz) spreadable cream cheese (from a tub, not a block) with 2 cups icing sugar and 2 tablespoons lemon juice. Stir well with a spoon and spread on cooled cake.

Notes

Yogurt Substitutions:
Any plain, thick yogurt works — full-fat preferred. Avoid zero-fat as it's too thin. Sour cream (light or full fat) is also suitable.
Measuring Differences:
Minor variations in cup/tbsp measurements across countries won't affect this forgiving recipe. Use weights if in Japan.
Storage:
Store in an airtight container at room temperature for up to 5 days. If it's hot and humid (e.g., Australian summer), refrigerate after 24 hours to prevent mold due to high moisture content.

Nutrition (per serving)

Thank you

-Maroofa Sheikh