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Top-down view of the finished lemon cake decorated with candied lemon peel on top of the icing, ready to serve on a cake stand.

Candied Lemon Cake Recipe

Candied lemon cake is a moist, citrus-infused dessert topped with beautifully glossy candied lemon slices. The zesty lemon flavor pairs perfectly with the sweet, soft cake, creating a delightful balance of tart and sweet in every bite, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 560 kcal

Equipment

  • 18 cm loose-bottom or springform cake tin
  • Wire rack for cooling
  • Spatula
  • Electric whisk or mixer

Ingredients
  

  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla
  • 400 g icing sugar
  • 175 g golden caster sugar
  • 175 g unsalted butter (softened)
  • 250 g self-raising flour
  • 3 large eggs
  • 3 large unwaxed lemons
  • 100 g Greek yogurt

Candies Lemon

  • 200 g granulated sugar
  • 2 large lemons
  • 200 ml water

Instructions
 

  • Preheat your oven to 170°C (150°C fan).
  • Grease and line an 18 cm deep, loose-bottom or springform cake tin with baking parchment.
  • In a bowl, cream the butter and caster sugar with an electric mixer until light and fluffy, around 4 minutes.
    Top-down view of softened butter, golden caster sugar, eggs, Greek yogurt, vanilla extract, and lemon zest being mixed with an electric mixer in a large bowl. Flour, baking powder, and salt are set aside, ready to be folded in.
  • Add the eggs, one at a time, making sure to beat thoroughly after each addition. Stir in the lemon zest and vanilla.
  • Gently fold in the flour, baking powder, salt, and Greek yogurt, mixing just until the ingredients are incorporated.
  • Transfer the batter to the prepared tin and smooth the surface with a spatula.
    Top-down view of cake batter being poured into a greased and lined 18 cm springform tin. The oven, set to 170°C, is visible in the background as the tin rests on a white marble countertop.
  • Bake in the center of the oven for 50-55 minutes, or until the top is golden brown and the cake feels firm to the touch.
  • Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
  • Sift 400g of icing sugar into a bowl and gradually mix in lemon juice until you reach a thick, pourable consistency.
  • Place the cake on a stand or plate, spoon the icing over, and let it drip down the sides.
    Top-down view of the baked cake on a wire rack, with thick lemon icing being drizzled over the top and dripping down the sides of the cake.

Candied Lemon Peel

  • Peel strips from 2 lemons, remove any white pith, and julienne into thin matchsticks.
  • In a saucepan, dissolve sugar in water over medium heat, then add the peel and simmer for 15 minutes.
    Top-down view of lemon peels simmering in a sugar syrup on the stovetop. The sugar has dissolved, and the peels are gently cooking in the saucepan.
  • Drain and cool the peel on paper towels, then use it to decorate the cake.
    Top-down view of the finished lemon cake decorated with candied lemon peel on top of the icing, ready to serve on a cake stand.

Notes

  • Once the flour is added, mix until just combined to ensure a tender cake.