Lemon Cake with Glaze
Beautiful lemon cake topped with a zesty glaze and glossy lemon frosting.
Servings: 8 people
Equipment
- round bake tin 20 cm
Ingredients
Cake
- 200 grams cane sugar
- 140 grams butter salted, soft
- 3 eggs
- 100 grams Greek yogurt or creme fraiche
- 1 lemon zest and juice
- 200 grams plain flour
- 1 teaspoon baking powder
- 1 tablespoon vanilla paste
Glaze
- 25 grams cane sugar
- 25 ml water
- ¼ lemon juiced
Icing
- 200 grams powdered sugar
- 1 lemon juiced
Garnish
- ¾ lemon
Instructions
Cake
- Preheat the oven to 180°C (356°F) on top and bottom heat.
- Whisk the softened butter, sugar, and vanilla in a medium-sized bowl until light and fluffy (I use a hand whisk).
- Add one egg at a time, incorporating each in between.
- Top the batter with the juice and zest from 1 lemon, along with the Greek yogurt. Whisk again.
- Fold in the flour and baking powder.
- Pour the batter into a prepared baking tin lined with parchment paper.
- Bake for 35-38 minutes, until the center is set and a toothpick comes out clean.
Syrup
- Add all the ingredients to a small pot over low-medium heat until the sugar dissolves (about 2 minutes).
- Remove from the heat and let it cool slightly.
Icing
- Mix the lemon juice with powdered sugar to make a thick, white icing. You may need to add a few more drops of lemon juice or water to make it just right (depending on the size of your lemon).
Assemble
- Stick a skewer into the top of the cake (about halfway through). I made about 50 small holes.
- Spoon the syrup over the warm cake. Let the cake cool completely.
- Once cool, pour the icing on top of the cake. You can let it drip over the sides or leave it only on the top.
- Garnish with lemon slices.
Video
Nutrition
Calories: 473kcal | Carbohydrates: 78g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 196mg | Potassium: 128mg | Fiber: 2g | Sugar: 55g | Vitamin A: 536IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 2mg
