• We may not bake cakes every day, but when we do, we need those tins. (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

Set yourself up with a cup of tea to enjoy with this moist lemon cake and its zesty lemon glaze.






Skill level

Average: 3.2 (142 votes)


  • ¾ cup (180 ml) vegetable oil
  • 2 eggs
  • 1 tbsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1 cup (280 g) thick natural yoghurt
  • 1¾ cups (385 g) caster (superfine) sugar
  • 2 cups (300 g) self-raising (self-rising) flour

Lemon frosting

  • ¾ cup (120 g) granulated sugar
  • ¼ cup (60 ml) lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C (350°F).

2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine. Sift over the flour and stir until smooth.

3. Pour the mixture into a greased 24 cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

4. While the cake is still hot remove from the tin and place on a plate.

5. To make the lemon frosting, gently stir together the sugar and lemon juice. Spoon over the cake and allow to set. Serve warm.