This lemon yogurt cake is one of the easiest cakes to make in the Thermomix. Greek yogurt and oil replace butter entirely, so there’s no softening or creaming, just a couple of quick mixes in the Thermomix and it’s in the oven. The result is a tender crumb with bright lemon flavour, finished with a tangy glaze that sets just enough to drip down the sides.
Why You’ll Love This Recipe
- The lemon glaze sets with a delicate crunch, contrasting the soft sponge.
- The Thermomix mixes the batter in under 30 seconds.
- Just 6 simple ingredients for the cake.
Recipe Ingredients
Please see the recipe card at the bottom of this post for the full ingredients and quantities.
- Lemon zest – use the zest of one large lemon or two small ones.
- Greek yogurt – full-fat Greek yogurt gives the best texture. Natural yogurt works as a substitute.
- Eggs – use 3 large eggs.
- Vegetable oil – use a neutral-flavoured oil such as canola or sunflower. Avoid olive oil as the flavour is too strong and will come through in the finished cake.
- Caster sugar
- Self-raising flour – use self-raising flour, not plain flour, as it provides the lift the cake needs. If you only have plain flour, you can make self-raising flour in the Thermomix with just two ingredients.
For the Lemon Glaze
- Icing sugar – sift it before mixing to avoid lumps in the glaze.
- Lemon juice – use 1-2 tablespoons.
Step-by-Step Directions
These step-by-step Thermomix photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.
- Add the vegetable oil, caster sugar, lemon zest, eggs and Greek yogurt to the Thermomix bowl (reserve a little zest for decorating the finished cake).
- Mix for 15 sec/speed 3, then scrape down the sides of the bowl with a spatula.
- Add the self-raising flour.
- Mix for 12 seconds on the dough setting. Stir in any remaining bits of flour by hand. The mixture will be a bit lumpy – this is normal!
- Pour the batter into the prepared loaf tin.
- Bake for 50-60 minutes, until a skewer inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
For the Lemon Glaze
- Sift the icing sugar into a small bowl. Add 1-2 tablespoons of lemon juice and stir until smooth and runny. Since this makes a small amount, it’s easier to mix by hand in a small bowl rather than using the Thermomix.
- Before icing, slide a large sheet of baking paper under the wire rack (with the cake still on it) to catch any drips. Pour over the cooled cake and allow it to drizzle down the sides. Scatter over the reserved lemon zest to decorate.
Recipe Tips
Use a large, fresh lemon (or two small ones): Since the cake gets its lemon flavour from zest alone, not juice, both size and freshness matter.
Don’t overmix once the flour is added: The dough setting folds the flour in gently. Finish any remaining flour by hand but try not to overmix.
A crack on top is expected: Loaf cakes often crack down the centre as they rise. It doesn’t affect the texture or flavour.
Cool completely before glazing: If the cake is still warm, the glaze will run off rather than setting over the top.
Did you make this recipe?
I’d love to hear what you think – please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
