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Lemon yoghurt cake

  • 0:10 Prep
  • 0:20 Cook
  • 8 Servings


  • Melted butter or margarine
  • 1 lemon
  • 100g butter or margarine
  • 150g caster sugar
  • 2 eggs
  • 160g (2/3 cup) yoghurt
  • 175g self-raising flour, sifted


  • 1
    Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.
  • 2
    Finely grate the lemon rind, then juice the fruit. Measure 2 tablespoons of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.
  • 3
    Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.
  • 4
    Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre- heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack. Meanwhile, to make the syrup, combine the reserved 2 tablespoons of lemon juice and remaining 50g caster sugar in a small saucepan.
  • 5
    Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.

Source: taste.com.au


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