cake crumbs & beach sand »

My citrus obsession – lemon glaze cake

I am fussy when it comes to cake, I guess you could say I am a bit of a cake snob. Desserts of various kinds satisfy my sweet tooth, but I just can’t do dry, tasteless insignificant cake. If I am going to eat cake it needs to be moist, super delicious, and preferably contain citrus. Or macadamia. Or ganache. Or be made by Queen of Cakes

Considering I am obsessed with citrus, I thought it strange that I am yet to make a lemon cake. Yesterday I made a passionfruit and lemon tart, and although it was deliciously light and tangy, I didn’t master the crust as well as I would have liked so I whipped this cake up to feature here instead. I may have also made it just so I could eat it.

I don’t mean to blow my own trumpet but holy cake crumbs, this cake is SUBLIME! I put it in a heart shaped tin bigger than 20cm (as I suggest to use), so if you use a smaller tin the cake will obviously be higher. It is super light, melt-in-your-mouth light. I dusted icing sugar on top purely for photographic purposes but this little delight doesn’t need it as the lemon glaze is just perfect. On first bite I couldn’t believe I’d concocted this little cake, so a few more bites were needed to confirm it.

What a perfect little accompaniment for a beautiful cup of Nespresso on a Sunday afternoon out in the shade of the courtyard. One guess how I spent part of my Sunday afternoon.

{1960s retro sifter and measuring cup courtesy of The Vintage Table}


110g unsalted butter, cubed at room temperature

½ cup caster sugar

Zest of ½ lemon, finely grated

2 eggs, at room temperature

1 cup plain flour

1½ tsp baking powder

¼ tsp salt

¼ cup milk

For lemon glaze:

3 tbsp caster sugar

2 tbsp lemon juice


Preheat oven to 180oC. Line the base of a 20cm springform tin with parchment paper and grease the sides.

Cream butter with mixer for 3-4 minutes until soft and pale in colour. Add sugar and combine. Whisk eggs into mixture one at a time, add lemon zest.

In a separate bowl sift flour, baking powder and salt together.

Fold flour and milk into butter mixture in alternate batches until just combined. Pour into tin.

Bake in preheated oven for 20-25 minutes or until light golden and a skewer comes out clean. Brush the top immediately with glaze and leave to stand for 10 minutes before turning out onto a wire rack to cool.

Once cool, pour remainder of the glaze over the top. Serve with a gorgeous cup of freshly brewed cup of coffee or tea. Of course.

Now THAT’S how I like my cake!




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  • Reannon - Oh Peggy if I hadn’t just been diagnosed with gestational diabetes I’d be making this as soon as I finish work!! Instead I’ll file it away to make after this bub has arrived & my body returns to normal…you are so clever!ReplyCancel

    • Peggy Saas - Seriously so good Reannon, definitely one you might one to try later. I was surprised how well it turned out! And so easy too.

      Thanks sweets.ReplyCancel

  • Smitten Foodie - I am totally obsessed with anything lemon, this cake sounds fabulous!

    • Peggy Saas - Me too Connie, I am mad about all things citrus! Thanks for stopping by.ReplyCancel

  • Sonia Life Love and Hiccups - I am the hugest lemon fan – lemon and coconut all the way! I can see any chance of starting my diet going u=out the window until I have made this! xxReplyCancel

    • Peggy Saas - Oh yes, coconut is the SCHIZZ! I love it too Sonia. Make this, eat it, start diet next week. xoReplyCancel

  • Lime Glaze Tea Cake » cake crumbs & beach sand - [...] out of your kitchen and a delightfully fresh little cake on the table. I have previously made a lemon version too if that’s more your [...]ReplyCancel

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