Dessert

Glazed Lemon Cake Recipe

ByEthan Lark March 22, 2026March 22, 2026

Introduction

This glazed lemon cake is a delightful treat that balances zesty citrus with a tender crumb. It’s moist, flavorful, and topped with a luscious lemon glaze that slowly drips down the sides, making it perfect for any occasion.

A single-layer round cake with a golden brown base showing a moist texture, covered by a thick, smooth white glaze that drips evenly down the sides. The top is decorated with thin yellow lemon slices, each garnished with small white flowers that add a fresh and delicate touch. One slice is cut and slightly pulled out, revealing the soft inside of the cake and the glaze continuing partly over the slice. The cake sits on a white cake stand on a white marbled texture, with a soft beige cloth and small white flowers scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (165 ml) vegetable or canola oil
2 eggs
1 ½ tbsp grated lemon rind (from 1 large or 2 medium lemons)
¼ cup (65 ml) fresh lemon juice
1 cup (250 g) plain yoghurt
1.25 cups (275 g) caster sugar (superfine sugar; granulated is fine too)
2 cups (300 g) 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 (for glaze)
1 ½ tbsp plain yoghurt (for glaze)

Instructions

Step 1: Preheat your oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan/convection ovens. Grease a 20 cm (8-inch) cake pan thoroughly with butter.
Step 2: In a bowl, whisk together the oil, eggs, lemon rind, lemon juice, yoghurt, and caster sugar until well combined.
Step 3: Sprinkle the flour, baking powder, and salt over the wet ingredients. Whisk gently until smooth, allowing a few small lumps to remain.
Step 4: Pour the batter into the prepared cake pan. The batter should be fairly thick but still pourable. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
Step 5: Remove the cake from the oven and cool it on a wire rack before glazing.
Step 6: To make the glaze, whisk together the icing sugar, lemon juice, and yoghurt in a bowl until smooth. Adjust thickness by adding 1 teaspoon of yoghurt at a time if needed—the glaze should drip slowly and be opaque.
Step 7: Place a wire rack over a tray or baking paper. Pour the glaze over the center of the cooled cake, gently pushing it towards the edges to let it drip down the sides.
Step 8: Let the glaze set for about 1 hour before transferring the cake to a serving plate.

Tips & Variations

Use superfine caster sugar for a finer texture, but granulated sugar works as a substitute.
Add thin lemon slices on top of the glaze for a decorative touch and extra zing.
For a creamy alternative, try a quick cream cheese frosting instead of the lemon glaze.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. When refrigerated, let it come to room temperature before serving. The glaze may firm up slightly when chilled. Reheat slices gently in the microwave if desired.