About this recipe: A light, moist lemon and yoghurt cake that's perfect for mid-morning or early afternoon. It's just lovely!
Most large supermarkets sell lemon curd yoghurt but you could substitute by adding 2 tablespoons of lemon curd to 200g natural yoghurt.
Rather than a 25cm Bundt or springform cake tin, you can use a 20x30cm baking dish; two 23cm round cake tins; or two 20cm round cake tins. If you use a different tin, bake at the same temperature but adjust the baking time as needed.
absolutely delicious... the first time i made it i melted the butter and added it hotish to the sugar... it was still just as nice but slightly less fluffy.. - 01 Nov 2011
I prepared a normal loaf tin and unless this recipe doesn't rise AT ALL there is no way that that would be big enough. I have used a square tin and the loaf tin and am waiting to see how it comes out... It comes out much more like a batter than a sponge mix too just in case you get a bit worried half way through like I did. - 23 Sep 2012
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon. - 14 Jul 2002 (Review from Allrecipes US | Canada)