Easy Thermomix Lemon Cake

Easy Thermomix Lemon Cake

After indulging in waaay too much chocolate over Easter, this easy Thermomix Lemon Cake is the perfect recipe to satisfy your sweet cravings without eating more chocolate.

Don’t forget to view our delicious Thermomix Butter Cake here!

Easy Thermomix Lemon Cake

This cake is deliciously light and moist and has just the right amount of lemon in it, so that even the kids will love eating it too.  I like to top mine with a simple lemon icing but it’s also delicious all on it’s own, dusted with a little icing sugar or with a thick layer of cream cheese frosting if you are looking to make it extra indulgent.  This easy Thermomix Lemon Cake is also perfect for the freezer, I like to cut it into slices and pop a couple into zip lock bags for when unexpected guests (or those times when I just feel like a piece of cake!) drop by.

If you love fruits in your cakes, do not miss out our Thermomix Banana Cake recipe here! It is absolutely delicious!

Easy Thermomix Lemon Cake

Easy Thermomix Lemon Cake

4.91 from 10 votes
Print Pin Rate
Course: Cakes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Thermomix Recipes by Thermobliss


  • 125 g of butter – softened
  • 1 teaspoon of vanilla extract
  • 220 g of caster sugar
  • 3 eggs
  • 225 g of plain flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of bicarbonate of soda
  • ½ cup of milk
  • 1 tablespoon of finely grated lemon rind.


  • Line a large loaf tin with baking paper and preheat your oven to 150 degrees.
  • Place the softened butter into your Thermomix bowl and mix 30 seconds on speed 5 until it is pale and creamy.
  • Add the eggs and vanilla extract and and mix for 30 seconds on speed 5
  • Add the remainder of your ingredients and mix for 10 seconds on speed 4 or until your mixture is smooth and well combined. Mix for a further 5 - 10 seconds on speed 4 if necessary.
  • Pour the mixture into your prepared cake tin and place in the oven to bake for 50 minutes or until the cake is cooked through when tested with a skewer.
  • Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  • Once cool, prepare the lemon icing by sifting 1 1/4 cups of icing sugar into a bowl and adding 2 tablespoons of lemon juice. Mix the ingredient together until they are smooth.
  • Use a spatula or a butter knife to then spread the icing over the cake.

Are you over chocolate too?

Comments 32

  1. Great recipe, but perhaps cream the butter and sugar first before adding one egg at a time, on a slower speed, so as not to curdle the butter. Also would be great if this recipe used grams instead of cup measurements, so as to utilize the scales on the Thermomix. First world problem, though ?

    1. Thanks Marisa, all of our newer recipes on ThermoBliss have measurements in grams and we’re working on changing the older ones too. Thanks for the feedback!

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        1. Hihi Lauren! I made this cake today for my niece’s birthday. I doubled the recipe but reduce the amount of sugar. Everyone loved the cake!

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  2. I found this recipe a few days ago and reluctantly tried it having discovered most lemon cake recipes to be dry. This one was SENSATIONAL! Thanks heaps. The lads on the building site have requested as many as I care to make for morning tea. This has become my new favourite cake. Also I doubled the recipe and baked it in an 8″ square pan and it worked out very well but I had to fiddle a bit with the baking time.

  3. Thank you for posting. Do you think I could substitute the lemon rind/juice for orange to have an orange cake? I’m baking for a cake stall and want to cut time by making multiple but vary the flavour! thank you!

  4. 5 stars
    Although I changed the icing a bit (too tart for us), we followed the cake recipe exactly and it was so moist, perfectly sweetened deliciousness. Making our 2nd cake now. Thank you this is our new favorite.

  5. 5 stars
    Just make this wonderful moist lemon cake . Love it will definitely be making again and will try changing too orange cake . Thanks again xx

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    1. Hi Danika, if you double the recipe, you’ll need to reduce the oven temp slightly and also cover the tin with foil partway through baking to prevent over-browning!

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