Moist Lemon Yoghurt Cake

Moist Lemon Yoghurt Cake


53 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 (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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