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 budget friendly and made with just a few basic ingredients 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 it's 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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Ruth says
Fantastic light and delicious lemon cake. It's been a hit with everyone every time! I've made it multiple times and it has always turned out well.
I've cut the sugar back to 180g as we prefer a less sweet cake (the icing adds a lovely lemony sweetness). Thanks for a great recipe.
Laura says
My sugar and butter didn’t cream very well- think it might take longer than 30 seconds, so cake a bit dense but still yummy!
Natalie says
Delicious and moist, was a huge hit including with the kids! I blitzed the lemon rind first and left it in while adding butter etc. and it came out fine.
Chani says
150° is not at all correct. It's been almost 2 hours and it's not cooled all the way through. Is this a typo??
Tash says
Hi Chani, I'm sorry that this didn't work as per the recipe baking time for you 🙁
Most recipes are written for fan-forced ovens, so 150° sounds correct for a loaf that bakes for almost an hour. If you're using a conventional oven, the temperature will need to be increased by 10-20° to compensate. Despite these adjustments, all ovens do vary and some will take longer than others, even if the temperature is set to what's stated in the recipe.
Did you bake it in a different tin (ie not a large loaf tin?) or make any other changes?