Yoghurt lemon cake

    1 hour

    I think lemon cake is made even more delicious with the addition of yoghurt. Yoghurt keeps the cake so moist and also allows for less added fat (butter or oil). I hope you enjoy this cake!


    Cheshire, England, UK
    4 people made this

    Makes: 1 (23cm) yoghurt lemon cake

    • 350g full fat lemon-flavoured yoghurt (or plain)
    • 150g butter, melted
    • 250g caster sugar
    • 3 eggs
    • 1 1/2 tablespoons lemon zest
    • 2 tablespoons lemon juice
    • 310g plain flour
    • 2 1/2 teaspoons baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm loose-bottomed cake tin and line with baking parchment.
    2. Combine the yoghurt, melted butter, sugar, eggs, lemon juice and zest. Beat well using an electric whisk. Sift in the flour, baking powder, bicarb and salt. Stir gently with a wooden spoon till smooth. Tip into the prepared cake tin.
    3. Bake for 50 to 60 minutes, or till a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes before removing from the tin.


    Instead of butter, you can use 150ml of light-flavoured oil for this cake. If you really love lemon, be sure to use the lemon yoghurt and you can even add more lemon zest!

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