Glazed Lemon Yogurt Cake
A simple, bright lemon tea cake that's beautifully moist and keeps for days thanks to the yoghurt. Made in one bowl with just a whisk, then finished with a slow-dripping lemon glaze.
Nutrition· per serving · estimated
Ingredients12 items
Instructions
- 1
Preheat the oven to 180°C/350°F (160°C/320°F fan) and grease a 20cm/8-inch cake pan with butter.
- 2
Place the wet ingredients — oil, eggs, lemon zest, lemon juice, yoghurt, and caster sugar — in a bowl and whisk until combined.
- 3
Sprinkle over the flour, baking powder, and salt and whisk until smooth (a few small lumps are fine).
- 4
Pour into the pan — the batter should be thick but pourable — and bake for 50 minutes, or until a skewer comes out clean.
50:00 timer - 5
Remove the metal ring and cool the cake on a rack before glazing.
- 6
Make the glaze: whisk the icing sugar, lemon juice, and yogurt until smooth, thinning with 1 tsp of yogurt at a time until it drips slowly but isn't see-through.
- 7
Set the rack on a tray, pour the glaze over the middle of the cake, and gently push it toward the edges so it drips down the sides.
- 8
Let the glaze set for 1 hour before transferring to a serving plate.
60:00 timer
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