Chocolate Cake with Lemon Icing

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    Chocolate Cake with Lemon Icing

    Chocolate Cake with Lemon Icing


    22 people made this

    About this recipe: A super-moist and delicious cake. Chocolate sponge cake is drizzled with a zesty lemon icing. The combination of chocolate and lemon go exceedingly well. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.

    Serves: 12 

    • 115g margarine
    • 250g caster sugar
    • 2 eggs
    • 250ml hot water
    • 50g unsweetened cocoa powder
    • 190g plain flour, sieved
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 180g icing sugar
    • 1 teaspoon grated lemon zest
    • 4 tablespoons lemon juice

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm round cake tin with baking parchment.
    2. Cream margarine, add caster sugar gradually and cream until fluffy. Blend in the well beaten eggs.
    3. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
    4. In a third bowl, sieve together the flour, salt, bicarbonate of soda and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into the prepared cake tin.
    5. Bake at 180 C / Gas 4 for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
    6. To Make Icing: Combine icing sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 4 tablespoons). Stir in the grated zest. Pour icing over top of cake.

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    Reviews in English (18)


    Lovely flavoursome moist cake  -  15 Sep 2010


    I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing!  -  12 Apr 2007  (Review from Allrecipes US | Canada)


    Make sure you don't use all 2 oz. of the lemon juice, it makes the frosting way too runny. Use about 1 oz. and then add a tiny bit more mixing as you go to get the desired consistency. I followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise, it tastes really good.  -  29 Oct 2000  (Review from Allrecipes US | Canada)

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