Lemon Cake

Recipe: Lemon Cake

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier

Difficulty: Easy

Ready In: 45 Minutes

Serves: 3-5


For Cake

  • 150g Self Rising Flour
  • 130g Yogurt
  • 150g Raw Sugar
  • 1 Large Egg
  • 90ml Olive Oil 
  • 1 Large Lemon Zest
  • 1 Large Lemon Juice
  • ½ tsp Vanilla essence

For Icing

  • 1 Tbsp Raw Sugar
  • 150ml Fresh Cream
  • 2 tbsp Roasted Desiccated Coconut (optional)
Ingredients Lemon cake
Lemon cake's ingredients.


1. Add wet ingredients

Preheat the oven to 175 degrees celsius. Add yogurt, olive oil, egg, lemon zest, lemon juice and mix thoroughly with a whisk.

Add egg, lemon zest, lemon juice, olive oil and yogurt
Add egg, lemon zest, lemon juice, olive oil and yogurt.
2. Add sugar to the mixture

Mix sugar in the yogurt mixture until melted.

Add sugar to the mixture
Add sugar.
3. Add flour

Now add flour, bit by bit, and whisk until there are no lumps, then add vanilla essence.

Add flour
Add flour.
Add vanilla essence
Add vanilla essence.
4. Pour the mixture into a tray

Line a 6”x6” tray with parchment paper and pour the batter using a silicone spatula.

Pour the mixture into a tray
Pour the batter into the tray.
5. Bake time

Bake the cake for 30 minutes. Poke with the knife to see if it comes out clean. If it does, it is ready.

Bake the cake for 30 minutes
Bake the cake.
6. Cutting

Make sure the cake is cold or at room temperature before cutting it into equal pieces.

Cut into equal pieces
Cut into equal pieces.
7. Prepare the icing

For icing simply whip cold fresh cream with sugar until stiff peaks.

Icing - whip cold cream with sugar
Icing - whip cold cream with sugar.
8. Pipe each piece

Pipe on each piece and sprinkle coconut for garnish.

Pipe each piece
Add icing.
9. Serve and Enjoy!
Enjoy Lemon cake
Enjoy your Lemon cake!

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with Bohemein Chocolate, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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