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    Home » All Posts » Sweet » Cakes & Cupcakes » Easy Thermomix Lemon Cake

    Published: Mar 29, 2016 · Modified: Sep 23, 2023 by Lauren Matheson ·

    Easy Thermomix Lemon Cake

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    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!

    Sliced Lemon Cake

    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.
    Sliced Lemon Cake

    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.
    Lemon Butter Cake Ingredients

    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.

    How to make a Lemon Butter Cake

    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

    Easy Thermomix Lemon Cake

    Our easy Thermomix Lemon Cake is deliciously soft and light with just the right hit of lemon flavour.
    4.68 from 40 votes
    Print Pin Rate
    Course: Cakes
    Cuisine: Australian
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 450kcal
    Author: Lucy & Lauren

    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
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    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
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Jo says

      February 04, 2021 at 8:12 pm

      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.

      Reply
    2. Jeanette Lazarides says

      October 24, 2020 at 12:37 pm

      5 stars
      Surprisingly moist. Beautiful aroma of lemon

      Reply
      • Lucy says

        October 25, 2020 at 8:01 am

        I'm so thrilled you liked it!

        Reply
    3. Danika says

      September 03, 2020 at 12:36 pm

      I want to try this in a Bundt tin, would you recommend doubling the recipe?

      Reply
      • Lucy says

        September 04, 2020 at 8:40 am

        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!

        Reply
    4. RAY says

      July 16, 2020 at 3:56 am

      Is that 150 c Fan assisted?

      Reply
      • Lucy says

        July 16, 2020 at 5:13 am

        Hi Ray, yes 150 degrees celsius (fan-forced). 🙂

        Reply
    5. Lauren Matheson says

      February 28, 2020 at 6:18 am

      Hi, you can use either 🙂

      Reply
    6. Carley says

      October 02, 2019 at 8:18 pm

      I followed everything from the recipe and Holey mouth watering!! So moist and tasty. Thank you for sharing it.

      Reply
    7. Mrs Tania Peto says

      June 24, 2019 at 6:32 pm

      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

      Reply
      • Lucy Mathieson says

        June 26, 2019 at 6:30 pm

        It's delicious as an orange cake too!

        Reply
    8. Laurie says

      April 13, 2019 at 1:19 am

      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.

      Reply
      • Lucy Mathieson says

        April 13, 2019 at 7:03 am

        Perfect! Thank you so much!!!!

        Reply
    9. Jihane Feghali says

      December 19, 2018 at 7:45 pm

      Is it for the TM5? latest thermomix ?

      Reply
      • Lucy Mathieson says

        December 20, 2018 at 5:41 am

        Hi there, it will work in both the TM31 and the TM 5.

        Reply
    10. Jihane Feghali says

      December 19, 2018 at 7:44 pm

      Is it for the TM5?

      Reply
      • Lucy Mathieson says

        December 20, 2018 at 5:44 am

        Hi there, it will work in both the TM31 and the TM 5

        Reply
    11. Leisa says

      August 28, 2017 at 7:42 pm

      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!

      Reply
      • Lucy Mathieson says

        August 29, 2017 at 5:05 am

        Definitely!!

        Reply
    12. Brian Foot says

      November 19, 2016 at 11:28 pm

      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.

      Reply
      • Lucy says

        November 20, 2016 at 7:04 am

        That is just the best feedback!! Thank you so much!

        Reply
    13. sarah machbaete says

      September 04, 2016 at 11:53 pm

      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.

      Reply
      • Lucy says

        September 05, 2016 at 6:45 am

        Hi Sarah, no it's an actual 1 cup measuring cup 🙂

        Reply
    14. Pamela says

      September 01, 2016 at 1:48 pm

      Hihi if I wanna make this cake in a round tin, what's the approximate pan size to use? Thanks!!

      Reply
      • Lauren says

        September 02, 2016 at 11:58 am

        Hi Pamela, I'd use a small round tin, maybe an 18cm?

        Reply
        • Pamela says

          September 03, 2016 at 12:32 pm

          Thanks Lauren!

        • Pamela says

          September 04, 2016 at 2:28 am

          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

          September 04, 2016 at 6:49 am

          Excellent! I hope your niece had a great day xx

    15. Marisa says

      July 06, 2016 at 3:57 pm

      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 ?

      Reply
      • Lucy says

        July 07, 2016 at 6:52 am

        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!

        Reply
        • Bev says

          May 04, 2020 at 10:13 pm

          I'm assuming the 150° is Celsius? That should really be clarified.

        • Lucy says

          May 05, 2020 at 8:17 am

          Hi Bev, yes celsius 🙂

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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