Lemon yoghurt cake

Lemon yoghurt cake


14 people made this

About this recipe: This delicious moist cake is lemony, moreish and incredibly easy to make. Serve with a dusting of icing sugar and clotted cream or fresh berries.


Serves: 8 

  • 2 lemons, zest finely grated
  • 250ml vegetable oil
  • 2 eggs
  • 250g caster sugar
  • 1/2 teaspoon salt
  • 250g Greek style plain yoghurt
  • 3 tablespoons freshly squeezed lemon juice
  • 275g wholemeal self-raising flour

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin.
  2. Place lemon zest into a bowl. Add the oil, eggs and beat until thick and well blended.
  3. Add the salt, yoghurt and lemon juice. Beat again briefly to mix well. Fold in the flour.
  4. Pour the batter into the prepared tin and bake for 30-40 minutes. When ready, a skewer will come out clean when inserted into the centre. It will be slightly moist.
  5. Leave to cool in the tin for 10 minutes, then carefully turn out onto a cooling rack.
  6. Serve slices dusted with icing sugar and topped with cream.

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Reviews (2)


Remembered to add the sugar though, as it was missed from recipe!!! - 18 Mar 2011


Quite lemony, not bad at all. - 18 Mar 2011

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