So I sat on this Lemon Cake recipe for a couple of months until an adequate amount of time had passed. I actually intended to share it earlier this year, but then I got all excited because blueberries came into season so I published the Blueberry Lemon Cake instead (same cake, but with blueberries). This cake may be simple but in all honesty, it’s probably the cake I made most often last year. So in my usual form, I’ve kept it nice and simple – just some lemon slices and a few sprigs of baby’s breath from a bunch I happened to have. I’d probably spend more time styling a giant plate of slow cooked meat than I would spend decorating a towering cake! 😂 You know that pretty cake decorations aren’t my thing. Just mix it up with a wooden spoon, dollop and spread. No stand mixer required, no need to even wait to soften the cream cheese.
In the spirit of the simplicity of this quick Lemon Cake recipe, I use my shortcut Cream Cheese Frosting which I make simply by mixing spreadable Cream Cheese (comes in tubs, not blocks) with lemon juice and icing sugar. Put the mixture into the tin and bake for about 35-40. Add the yogurt, oil and eggs and mix to combine making sure all the mixture is scraped down the sides and mixed together thoroughly. Put sugar, flour, baking powder and lemon zest into a food processor and mix together. This is different to the usual Cream Cheese Frosting I use for things like Red Velvet and Carrot Cake which requires a stand mixer and a good 7 minutes of fast beating. Heat oven to 180c, grease and line the bottom of a 8' round cake tin. If a glaze isn’t your thing or you want more frosting, I’ve also included my quick Cream Cheese Frosting. I just use a Glaze or a quick Cream Cheese Frosting.įor the glaze, I like to make the glaze a bit thicker than typical glazes because it adds that extra oomph of sweetness and stickiness to the cake, as opposed to cutting it in half and sandwiching it with something.Īdded bonus: I love how the drips look and how the glaze isn’t see through. In the spirit of this being a simple teacake, I keep the frosting simple too. I love how golden brown this cake is straight out of the oven. Yoghurt is a brilliant baking ingredient because it thickens the batter which means less flour required which = more moist cake.
The “secret ingredient” in this is yoghurt.
(When I’m longer on time I might instead plump for this sponge-based Lemon Cake with Fluffy Lemon Frosting …) There’s no creaming of butter required, it’s a quick dump-and-mix cake. This Lemon Cake is one of my emergency quick and easy cake recipes, something I can get in the oven super quickly when I’m short on time. Yoghurt keeps the cake moist so it lasts for days and days! It’s the same batter used in this Blueberry Lemon Cake and Strawberry Cake. You’ll love the bright lemon flavour, that it’s so beautifully moist and only requires one bowl and a whisk!įinished with a lemon glaze, this is a simple cake that you can whip up on short notice. Just a lovely, simple Lemon Cake recipe – perfect tea time treat.
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