Easy lemon drizzle cake

Easy lemon drizzle cake

Lemon cake is always a crowd pleaser and this lemon drizzle cake is fool-proof and also results in the most delicious, tangy and moist cake ever.
Course Baking, Cake, Dessert, Easter
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 335kcal
Author Alida Ryder


  • 2 cups cake/all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain yoghurt (I used Greek)
  • 1 cup caster sugar
  • 3 large eggs
  • ½ cup canola oil
  • ½ tsp vanilla extract
  • zest of 1 lemon

For the icing

  • 2 cups icing/powdered sugar
  • juice of 1 lemon


  • Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper. 
  • Stir together the flour, baking powder and salt. 
  • In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs. 
  • Pour the wet ingredients into the dry and mix well. 
  • Transfer to the loaf pan and place in the oven. 
  • Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool. 
  • To make the icing, whisk together the icing sugar and lemon juice until smooth. 
  • Pour the icing over the cooled cake and serve. 


Calories: 335kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 221mg | Fiber: 1g | Sugar: 37g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1.1mg