Lemon yoghurt cake

Lemon yoghurt cake



  • 185g unsalted butter, softened
  • 1 cup caster sugar
  • 1 tbsp finely grated lemon zest
  • 3/4 cup firmly packed soft brown sugar
  • 1 tsp lemon essence
  • 3 eggs, at room temperature
  • 2 1/4 cups self-raising flour
  • 1/4 tsp table salt
  • 1 tsp mixed spice
  • 1 cup plain yoghurt
  • lemon slices coked in sugar syrup to decorate (optional)


Preheat the oven to 190C or 170C fan-forced. Grease a 23cm round cake tin and line with baking paper.

Cream the butter, caster sugar and lemon zest in a large bowl until light and fluffy. Beat in the brown sugar and lemon essence. Beat in the eggs one at a time, beating well after each addition, and continue to beat for 3-4 minutes.

Sift the flour, salt and spice together into a bowl.

Fold the flour mixture and yoghurt alternately into the butter mixture. Pour into the prepared tin.

Bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool in tin for 3 minutes, then turn out onto a wire rack to cool completely.

Decorate with lemon zest if desired.

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Serving Suggestions


  • Even my dad, who thinks spices and yoghurt have no business anywhere near a cake, loves this recipe. It tastes superb served with yoghurt, too.
  • Because it uses yoghurt, I like to think of it as almost healthy.

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