Moist Lemon Yoghurt Cake

    Moist Lemon Yoghurt Cake

    Recipe photo: Moist Lemon Yoghurt Cake

    Moist Lemon Yoghurt Cake


    59 people made this

    About this recipe: A deliciously moist cake, which is packed full of lemony goodness. They are easy to make and are freezer friendly. You can also use this recipe to make cupcakes.

    Serves: 8 

    • 1/2 teaspoon baking powder
    • 185g caster sugar
    • 1 lemon, zest grated
    • 1 (150g) tub plain natural yoghurt
    • 150ml oil
    • 275g plain flour
    • 3 eggs

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a loaf tin.
    2. In a large bowl, pour all ingredients in the order listed. Mix until smooth.
    3. Pour batter into the tin and bake for about 35 minutes or until a knife comes out clean after being inserted in the centre of the cake.
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    Reviews in English (5)


    Strangely interesting cake! The texture is really quite different to a normal butter-based sponge. This is much more cake, with a denser texture (vaguely like a madeira but very moist with it). It's very pale and at first I didn't think it had cooked through but tasted great, ultra-easy to make and lots of praise for it. Personally though, zest of one lemon would not have been nearly enough. It was still a fairly subtle flavour at the two that I used and I was glad I'd added a lemon syrup over the top after cooking. Cooking time in Gas 4 was more like 50 mins for me. Definitely making this again!  -  11 Jul 2011


    Does this recipe work with low fat/no fat yoghurt?  -  28 Aug 2012


    i didn't want the rest of the lemon left over so used the juice for a lemon drizzle on top. delicious!  -  05 Oct 2012

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