Lemon Yogurt cake

When life gives you lemons, why not make a lemon cake!!

This super lemony, tangy cake was real easy to make. If you want to make one for your family, please read the entire recipe before you start, especially the Notes section.

Lemon Yogurt Cake


I used juice of 2 lemons for the glaze. These are the monsoon lemons of Mumbai that are super juicy with thin peels. Whatever kind of lemons you use, ensure you get at least 3 tbsp of juice.

I added lemon rind of the same 2 lemons but they were completely lost in the cake. So be forewarned, its a very subtle flavour.

I baked it for 35mins at 180 degrees Celcius in an 8″ pan and you can see the deep brown crust. If you like a lighter crust, then bake for 30 mins.


All Purpose Flour / Maida – 1.5 cup
Baking Powder – 1 tsp
Salt – 0.5 tsp
Plain Yogurt / Curd – 0.5 cup
Sugar – 1 cup
Eggs – 2
Lemon Zest – 1 tsp (from 2 lemons)
Oil – 0.5 cup

For Lemon Glaze:
Icing Sugar – 0.75 cup
Lemon Juice – 3 to 4 tblspn

(My 1 cup measures 240 ml)

Take all dry ingredients, namely flour, baking powder and salt and sieve it together for 2-3 times. This ensures that the baking powder is mixed evenly in the flour and that the latter has no lumps and keep aside. (If you do not have a sieve handy, just mix the dry flour mixture with a fork to ensure there are no lumps)

Take all the wet ingredients, namely, curd sugar, oil, lemon zest and eggs in a bowl and whisk well with a hand mixer.

(If you don’t have that, a spoon works just fine).

Add the dry mixture into the wet batter and mix just until the flour is incorporated. Do not over mix.

Preheat oven to 180 degree C. Grease an 8 inch circular pan and pour batter into pan.

Bake at 180 degrees for 35 mins or until a skewer inserted into the cake turns out clean. Be careful while doing it as the oven is super hot and hot steam will emerge when you open the oven door/lid.

Now remove it from oven and let it cool for 10 mins. Remove cake to a plate/dish.

When the cake is still warm to touch, make the lemon glaze by mixing the sugar and lemon juice. Pour it generously over the cake to get that lovely shiny glaze. You can also add spoons of glaze while serving the cake slices.


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