Our easy Thermomix Lemon Cake recipe has just the right amount of lemon flavour so that it can be enjoyed by the whole family! It is made with just a few basic ingredients, so it's budget friendly, and will be ready to enjoy in one hour!
Why you will love this Thermomix Lemon Cake Recipe:
- It is budget friendly, you most likely have all the ingredients in your pantry and fridge!
- It is freezer friendly, you can store this cake either iced or un-iced for up to three months.
- Versatile - you can make this mixture into muffins if you wish.
Thermomix Lemon Cake Ingredients
- If you don't have any plain flour, you can use self-raising flour in its place. Just omit the baking powder and bicarbonate of soda.
- Butter - it's important to make sure your butter is at room temperature before making this recipe, otherwise the mixing time will need to be increased.
- You will need approximately 3 lemons for this recipe.
How to Make our Lemon Cake in your Thermomix:
Making this recipe is simple! To begin, you will need to cream the butter and sugar before adding the remaining ingredients and mixing it together.
Tips for Making our Thermomix Lemon Cake Recipe:
- If you are using a conventional oven, increase the temperature by 10-20 degrees Celsius, and keep a close eye on the cake towards the end of the baking time.
- This cake is freezer friendly, all you need to do is wrap in baking paper and foil and store in the fridge for up to three months.
- You can freeze this cake either iced or un-iced.
- This cake can be baked in a round or ring tin, please note the cooking time will vary.
Frequently Asked Questions:
What size is a loaf tin?
The loaf tin we used for this recipe is approximately 25 x 14 x 7cm
Can you freeze Lemon Cake?
Yes you can, this cake can be frozen for up to three months either iced or un-iced.
More easy Thermomix Cake Recipes:
- Thermomix Butter Cake
- Marble Cake
- Thermomix Orange Cake Recipe
- The BEST Thermomix Chocolate Cake Recipe
- Thermomix Pound Cake Recipe
Easy Thermomix Lemon Cake
Our easy Thermomix Lemon Cake is deliciously soft and light with just the right hit of lemon flavour.
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Servings: 8
Calories: 450kcal
Equipment
- 24 x 14cm loaf tin
Ingredients
For The Cake
- 125 grams butter softened
- 220 grams caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 225 grams plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 125 grams milk
- 1 tblsp lemon rind finely grated
For The Icing
- 190 grams icing sugar (1¼ Cups)
- 2 tablespoon lemon juice
Instructions
For The Cake
- Preheat your oven to 160 degrees Celsius (fan-forced). Line a large loaf tin with baking paper and set aside until needed.
- Place the softened butter and sugar into your Thermomix bowl and mix 30 seconds, Speed 5 until pale and creamy.
- Add the eggs and vanilla extract and and mix for 30 seconds, Speed 5.
- Add the remainder of your ingredients and mix for 10 seconds, 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 loaf tin and place in the preheated oven to bake for 45 - 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.
For The Icing
- Prepare the lemon icing by sifting the icing sugar into a bowl and mixing it with the lemon juice until smooth.
- Use a spatula or a butter knife to spread the icing over the completely cooled °cake.
Notes
- If you are using a conventional oven, increase the temperature by 10-20 degrees Celsius, and keep a close eye on the cake towards the end of the baking time.
- This cake is freezer friendly, wrap in baking paper and foil and store in the fridge for up to three months.
- You can freeze this cake either iced or un-iced.
- This cake can be baked in a round or ring tin, please note the cooking time will vary.
Nutrition
Calories: 450kcal | Carbohydrates: 74g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 204mg | Potassium: 86mg | Fiber: 1g | Sugar: 52g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
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Jo says
I made this today and it was delicious. I left the icing off though but added melted sugar and lemon juice and brushed this on top after pricking the top this made it very moist and the whole family loved it.
I agree with the comment about adding the sugar with the butter first as it was nearly curdling. I did it in the TM6.
Jeanette Lazarides says
Surprisingly moist. Beautiful aroma of lemon
Lucy says
I'm so thrilled you liked it!
Danika says
I want to try this in a Bundt tin, would you recommend doubling the recipe?
Lucy says
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!
RAY says
Is that 150 c Fan assisted?
Lucy says
Hi Ray, yes 150 degrees celsius (fan-forced). 🙂
Lauren Matheson says
Hi, you can use either 🙂
Carley says
I followed everything from the recipe and Holey mouth watering!! So moist and tasty. Thank you for sharing it.
Mrs Tania Peto says
Just make this wonderful moist lemon cake . Love it will definitely be making again and will try changing too orange cake . Thanks again xx
Lucy Mathieson says
It's delicious as an orange cake too!
Laurie says
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.
Lucy Mathieson says
Perfect! Thank you so much!!!!
Jihane Feghali says
Is it for the TM5? latest thermomix ?
Lucy Mathieson says
Hi there, it will work in both the TM31 and the TM 5.
Jihane Feghali says
Is it for the TM5?
Lucy Mathieson says
Hi there, it will work in both the TM31 and the TM 5
Leisa says
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!
Lucy Mathieson says
Definitely!!
Brian Foot says
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.
Lucy says
That is just the best feedback!! Thank you so much!
sarah machbaete says
Hey Lauren 🙂 Thank you for all the recipies you share with us.
When you say cup, is it the cup of Thermomix? I live in Morocco and we use grs not cups.
Lucy says
Hi Sarah, no it's an actual 1 cup measuring cup 🙂
Pamela says
Hihi if I wanna make this cake in a round tin, what's the approximate pan size to use? Thanks!!
Lauren says
Hi Pamela, I'd use a small round tin, maybe an 18cm?
Pamela says
Thanks Lauren!
Pamela says
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!
Lauren says
Excellent! I hope your niece had a great day xx
Marisa says
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 ?
Lucy says
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!
Bev says
I'm assuming the 150° is Celsius? That should really be clarified.
Lucy says
Hi Bev, yes celsius 🙂