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easy lemon cake with lemon icing Recipe

Easy Lemon Cake With Lemon Icing Recipe

Total Time 20 mins
Servings 6 middle sized cupcakes


  • 150g/5 ½ oz butter, soft
  • 150g/5 ½ oz caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 150g/5 ½ oz self-raising flour, sifted
  • Zest of one lemon
  • ½ tbsp lemon juice and
  • 4 tbsp icing mix* or

For the lemon icing:

  • 450g/ 14½oz icing sugar, sifted
  • 100g/ 3½ oz butter, soft
  • 2 tbsp lemon juice
  • 1 tsp water
  • Zest of half lemon


  • Preheat the oven to 200 C/400 F. Line a 6-hole muffin tray or 12-hole mini muffin tray with paper cases.
  • Lightly cream the butter until light and fluffy, than beat in the sugar until just combined. Beat in the eggs one by one, followed by the vanilla essence. Gently fold in the flour, taking cake to not overwork the mixture. Fold in half of the lemon rind until evenly distributed, reserving the longer stripes for decorating.
  • Divide the mixture between the paper cases and bake for about 14 minutes for normal sized cupcakes and 10 minutes for mini versions. When golden take them out of the oven and cool in the tray.
  • Meanwhile blend the icing mix with 1 tsp lemon juice and when the cakes are lightly cooled, pour the mixture over the cupcakes and sprinkle the lemon zest.
  • If you prefer the classic icing – place the icing sugar in a large mixing bowl and beat in the butter, followed by the lemon juice a little at a time. Add the water to loosen the icing and mix in the lemon rind. Using a teaspoon swirl the icing over the tops of the cupcakes.
  • Your easy lemon cake with lemon icing is now ready to taste!


*For these cakes I usually use readymade powdered icing mix, containing icing sugar and a small amount of dry egg white, which I blend with ½ tbsp lemon juice. For me it is the easiest way to decorate these cakes. But if you don’t like using this kind of products, or just don’t have it, I guess you’ll like the lemon icing from the original recipe.