Moist Lemon Yoghurt Cake

    50 min

    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.

    156 people made this

    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 & ratings
    Average global rating:

    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