Beginner’s Bake: Soft Lemon Cake with a Delicate Citrus Glaze
If you’re new to baking, this lemon cake is a wonderful place to start. The steps are simple, the ingredients are easy to find, and the results are both impressive and delicious.
Equipment
- 1 13cm x 23cm (approximately) loaf baking tin
Ingredients
- 1½ cups all -purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 large eggs room temperature
- 1 cup sugar
- 2 tbsp soft butter heaped - room temperature
- 1 tsp vanilla essence
- 1 tsp lemon zest
- ⅓ cup freshly squeesed lemon juice
- ½ cup coconut oil
For the Lemon Icing
- 1 cup icing sugar
- 2 tbsp milk
- 1 tsp lemon juice
Instructions
Beginner-Friendly Tips for a Beautiful Bake
- Even if you're just getting started in the kitchen, this recipe will help you feel confident. Use room-temperature eggs and butter for a smoother mix, and don’t skip lining your loaf tin—it ensures a clean release. The lemon icing is poured over the cooled cake for a smooth, glossy finish that sets nicely for slicing and presentation.
Prepare the Cake
- Preheat the oven to 180°C (350°F).
- Line a loaf tin (approximately 13cm x 23cm) with baking paper and spray with non-stick spray.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, use a mixer to blend the eggs, sugar, softened butter, vanilla essence, lemon zest, and lemon juice until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing carefully until fully combined.
- Stir in the coconut oil and mix well.
- Pour the batter into the prepared loaf tin and smooth the top.
Bake the Cake
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Icing
- In a small bowl, combine the icing sugar, milk, and lemon juice.
- Use an electric mixer on low speed to blend until smooth and slightly thickened.
Ice and Serve
- Once the cake is fully cooled, remove it from the tin and drizzle the lemon icing over the top.
- Allow the icing to set before slicing and serving.
Serving suggestions
- Garnish with extra lemon zest for a burst of color and flavour.
- Serve with a dollop of whipped cream or Greek yogurt for added indulgence.
- Store in an airtight container for up to 3 days, or refrigerate to extend freshness.