Lemon yoghurt cake

    55 min

    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.

    24 people made this

    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 & ratings
    Average global rating:

    Reviews in English (13)


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


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


    Something else. I have made this before and covered with a lemon syrup to make it more showy for a dinner party dessert  -  10 Sep 2009  (Review from Allrecipes AU | NZ)