Thermomix Lemon Cake with Crunchy Topping

Thermomix Lemon Cake with Crunchy Topping textphoto credit: Hayley

Serves 10

I love lemon cakes, especially from the Thermomix when they are this  fast AND fabulous! I  found the original recipe here and made this for Paula’s birthday – it was a massive hit with everyone at work. It’s a must make!


200 g raw sugar
1  lemon zest, peeled with a potato peeler
250 g butter, at room temperature
4  eggs
250 g self raising flour
1 teaspoon baking powder
40 g lemon juice


60g lemon juice
110 g raw sugar

How to


1. Grease 22 cm cake tin and line base with baking paper.  Preheat oven to 170 C.

2. Place sugar and lemon rind in TM bowl and process for 20 seconds on speed 9.

3.  Add the butter and cream together for 20 seconds on speed 5.

4. Scrape down the sides and set blades going on speed 5 and add eggs one at a time through the hole in the lid.  This will take about 1 minute.

5. Add the flour, baking powder and lemon juice and mix for 10 seconds on speed 5.  If it’s not quite mixed, scrape down and turn quickly up to speed 6 for a second.

6. Pour into prepared cake tin and bake for 1 hour until a skewer inserted, comes out clean.  Check after 40 minutes and cover with tin foil to stop browning. Allow to cool in tin for 10 minutes.


Place sugar and juice in bowl and  mixing for 1 second on speed 4. (Do not dissolve the sugar)

Remove cake from tin and pour over the crunchy topping.  The juice will sink into the cake and the sugar will form a crunchy topping.

Allow to cool before serving

Other info

Prep time: 10 minutes     Cooking time: 1 hour

  • David Colden

    I love this cake.

    • Sammie

      Everyone loves this!

  • Marisa

    Yum Yum Yum – this cake is delish. I didn’t make the Crunchy Topping, and it was so devine!

  • Alana

    Hi this sounds lovely – was going to make it for a luncheon, can I make it the day before do you think or is it best eaten on day of baking? Thanks

    • Sorry for the late reply Alana, I think making it ahead will go either one of two ways… the crunchy lemon topping will either keep the cake moist or it might be a bit soggy. I would give it a go though, make it a day ahead and hope for the best!

  • Anita Sleight

    Yum, yum, yum. Used oranges, didn’t have lemons. Made in muffin tins, cooked 20 min at 160C fan – fluffy, tasty, crunchy, easy! Thanks so much for this recipe which will be ‘on the list’. 😘😘😘

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