Bolo de Limão: Easy Portuguese Lemon Cake 🍋

This easy Bolo de Limão is soft, fluffy and filled with fresh lemon flavour. Made with simple ingredients and finished with a thick, tasty lemon icing, it is the perfect cake for dessert, brunch or an afternoon café.

The secret ingredient is plain yoghurt. It gives the cake a beautifully soft and tender texture without making it feel heavy. I used high protein yoghurt for a small added boost of protein, but regular plain yoghurt works perfectly too.

I finished my Bolo de Limão with fresh lemon zest and sliced almonds.

Jump to:

• What Is Bolo de Limão?
• Why You’ll Love This Bolo de Limão 🤍
• Bolo de Limão Ingredients
• Ingredient Notes
• How to Make Bolo de Limão 🍋
• How to Make the Lemon Icing
• Avó’s Tips 👑
• Cake Pan Options
• What to Serve With Bolo de Limão
• How to Store Bolo de Limão
• Frequently Asked Questions
• More Portuguese Desserts to Try 🇵🇹
• Make This Bolo de Limão 💛
• Bolo de Limão: Easy Portuguese Lemon Cake 🍋

What Is Bolo de Limão?

Bolo de limão means lemon cake in Portuguese. My version is inspired by the simple homemade cakes found in Portuguese kitchens. It is bright, fresh and delicious without requiring complicated ingredients or equipment.

The yoghurt is mixed directly into the batter to help create a soft texture and prevent the cake from becoming dry. Avocado oil keeps it light and tender, while fresh lemon zest and juice provide plenty of citrus flavour.

It is easy enough to make with the kiddos and delicious throughout the entire year. 🇵🇹

Why You’ll Love This Bolo de Limão 🤍

• Easy to prepare in one bowl
• Soft and tender without feeling heavy
• Filled with fresh lemon flavour
• Made with simple ingredients
• Includes a little extra protein when made with high protein yoghurt
• Finished with a beautiful lemon icing
• Perfect for dessert, brunch or an afternoon café
• Delicious all year round

Bolo de Limão Ingredients

For the cake

• 1 cup plain yoghurt
• 1 cup granulated sugar
• ½ cup avocado oil
• 2 large eggs
• Zest of 1 lemon
• Juice of 1 whole lemon
• 1½ cups all purpose flour
• 2 teaspoons baking powder
• Pinch of salt

For the lemon icing

• 1¼ cups icing sugar
• 1½ to 2 tablespoons fresh lemon juice (add more if needed)

Optional toppings

• ¼ cup sliced almonds, toasted or left untoasted
• Extra fresh lemon zest

Ingredient Notes

Plain yoghurt

The yoghurt is the secret to the cake’s beautifully soft and tender texture. It adds moisture to the batter without making the finished cake feel heavy.

I used high protein plain yoghurt, which provides a small additional boost of protein. This does not make it a high protein cake, but it does add more protein than regular yoghurt. Regular plain yoghurt also works perfectly.

Avocado oil

I used avocado oil because it has a mild flavour and helps keep the cake soft. Vegetable oil, canola oil or another mild tasting oil can be substituted. Melted butter will also work, although it may create a slightly different texture.

Fresh lemon

Fresh lemon gives this cake its bright, natural flavour. I used the zest of one lemon and the juice of one whole lemon in the cake batter.

You will need a little additional fresh lemon juice for the icing. Extra lemon zest on top is optional.

Sliced almonds

Sliced almonds add an optional layer of texture and make the cake look beautiful. Toast them for a deeper, nuttier flavour or leave blanched sliced almonds white for a clean finish.

How to Make Bolo de Limão 🍋

Preheat your oven to 350°F or 175°C. Grease an 8 inch round cake pan and line the bottom with parchment paper, you can also use a loaf pan.

In a large mixing bowl add granulated sugar, avocado oil, eggs and whisk together the plain yoghurt until smooth and completely combined.

Add the zest of one lemon and the juice of one whole lemon. Whisk again until the lemon is evenly incorporated.

Add the all purpose flour, baking powder and salt. Gently mix until no dry flour remains. Do not overmix the batter because this could make the cake dense.

Pour the batter into the prepared cake pan and smooth the top.

Bake for approximately 30 to 38 minutes. The cake is ready when the top is lightly golden and a toothpick inserted into the centre comes out clean or with a few soft crumbs.

Allow the cake to cool in the pan for approximately 10 minutes. Carefully transfer it to a cooling rack and let it cool completely before adding the lemon icing.

How to Make the Lemon Icing

Place 1¼ cups of icing sugar in a small bowl. Add 1½ tablespoons of fresh lemon juice and mix until smooth.

The icing should be thick but still pourable. If it is too thick, add a little more lemon juice, approximately ½ teaspoon at a time.

Once the cake has cooled completely, pour the icing directly from the bowl over the centre of the cake. Slowly move the bowl back and forth, allowing the icing to spread across the top and naturally drip down the sides.

Immediately sprinkle the optional sliced almonds over the wet icing so they stick. Finish with a little extra fresh lemon zest, if desired.

Avó’s Tips 👑

• Spoon the flour into your measuring cup and level the top for the most accurate measurement.
• Do not overmix the batter after adding the flour. Mix only until everything is combined.
• Allow the cake to cool completely before adding the icing. If the cake is still warm, the icing will melt and disappear into it.
• There is no need to poke holes in the cake. The yoghurt already gives it a soft texture, and the thicker icing is meant to remain visible on top.
• Add the almonds while the icing is still wet so they stick properly.
• Begin checking the cake early because baking time can vary depending on your oven and cake pan.

Cake Pan Options

8 inch round cake pan

Bake for approximately 30 to 38 minutes.

9 inch round cake pan

Begin checking the cake after 25 minutes because it will be slightly thinner.

Standard loaf pan

Bake for approximately 35 to 40 minutes.

Whichever pan you use, the cake is ready when a toothpick inserted into the centre comes out clean or with a few soft crumbs.

What to Serve With Bolo de Limão

Serve Bolo de Limão at room temperature with coffee, espresso or tea. It is perfect as an afternoon snack, a simple family dessert or something sweet to serve when guests come over.

For an extra special dessert, serve it with fresh berries or a spoonful of whipped cream.

How to Store Bolo de Limão

Keep the cake covered at room temperature for up to two days.

For longer storage, place it in an airtight container and refrigerate it for up to five days. Allow refrigerated slices to return to room temperature before serving for the softest texture.

Can You Freeze Bolo de Limão?

The uniced cake can be frozen for up to two months.

Allow the cake to cool completely, wrap it tightly and place it inside a freezer safe container or bag. Thaw it overnight in the refrigerator and allow it to come to room temperature before adding the fresh lemon icing.

Frequently Asked Questions

Can I use regular yoghurt?

Yes. Regular plain yoghurt works perfectly. High protein yoghurt simply provides a small additional boost of protein.

Will the cake taste like yoghurt?

No. The yoghurt helps create the soft texture, but fresh lemon remains the main flavour.

Is this a high protein cake?

No. Using high protein yoghurt adds some extra protein, but this is still a traditional dessert rather than a high protein cake.

Can I use another type of oil?

Yes. Vegetable oil, canola oil or another mild tasting oil can be used. Melted butter will also work.

Do I need to poke holes in the cake?

No. The cake is already soft and tender from the yoghurt. Allow it to cool completely, then pour the icing directly over the top.

Do the almonds have to be toasted?

No. Toasting is optional. You can leave blanched sliced almonds white or toast them lightly for additional flavour.

Can I leave off the almonds?

Absolutely. The almonds are optional, and the cake is delicious with only the lemon icing.

Why is my icing too thin?

Add more icing sugar, one tablespoon at a time, until it becomes thicker.

Why is my icing too thick?

Add fresh lemon juice ½ teaspoon at a time until the icing is thick but pourable.

More Portuguese Desserts to Try 🇵🇹

If you enjoyed this Bolo de Limão, try more Portuguese desserts and family favourites:

• Arroz Doce
• Mousse de Maracujá
• Queijadas
• Portuguese Orange Cake
• Pastéis de Nata

Make This Bolo de Limão 💛

If you make this recipe, please leave a rating and comment below. I love hearing how my recipes turn out in your cozinha!

Tag me on Instagram at @rainha_da_cozinha so I can see and share your creation.

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