Lemon Cake with Lemon Glaze

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Instructions

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
  • Place Wet ingredients in a bowl. Whisk until combined.
  • Sprinkle over flour, baking powder and salt. Whisk until smooth – few small lumps is ok.
  • Pour into pan – it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
  • Remove metal ring and cool on rack then glaze.

Glaze:

  • Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it’s thick) but not be see through.
  • Place rack on a tray or baking paper.
  • Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
  • Let it set for 1 hour before transferring to a serving plate.
  • See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
5. STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it’s crazy hot where you are (Dec – Feb in Australia), keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist 🙂 )

Nutrition Information:

Calories:412cal (21%)Carbohydrates:62g (21%)Protein:4g (8%)Fat:16g (25%)Saturated Fat:1g (6%)Cholesterol:36mg (12%)Sodium:28mg (1%)Potassium:283mg (8%)Sugar:41g (46%)Vitamin A:70IU (1%)Vitamin C:0.7mg (1%)Calcium:129mg (13%)Iron:1.5mg (8%)
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