Lemon Yoghurt Cake

This Lemon and Yoghurt Cake is an easy recipe for is a tasty and refreshing afternoon delight. Try adding a dollop of cream on the side for something a little extra.

Serves: 8-10
Time: 1.5 hours


    • 1 1/2 cups (195g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup plain full-fat yoghurt
    • 1 1/3 cups (275g) sugar, divided
    • 3 large eggs
    • 2 teaspoons grated lemon zest (approximately 2 lemons)
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup vegetable oil
    • 1/3 cup freshly squeezed lemon juice

For the glaze:

    • 1 cup (125g) confectioners’ sugar
    • 2 tablespoons freshly squeezed lemon juice


Preheat the oven to 180ºC. Grease and flour a 21 x 11 x 6cm loaf pan and line the bottom with baking paper.

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In a large mixing bowl, cream together the yoghurt, 1 cup of sugar, eggs, lemon zest and vanilla.

In a separate bowl, sift together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet.

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Using a rubber spatula, gently fold the oil into the batter, incorporating well.

Pour the batter into the prepared pan and bake in the oven for about 50 minutes, or until a tester comes out clean.

While cake is in the oven, combine the 1/3 cup lemon juice and 1/3 cup sugar in a small pot over low heat. Stir until sugar dissolves and mixture is clear.

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Allow cake to cool in the pan for about 10 minutes. Place the warm cake onto a baking rack over a baking tray. Pour the lemon mixture over the cake and allow to soak in while cooling.

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