Lemon Yoghurt Cake

this cake is really delicious - I added extra lemon and it was deliciously tangy, moist and light. I also used plain flour with baking soda. The only thing I would add is to line the cake tin as it stuck a bit

This is my favourite cake recipe, its so simple and so delicious. Always comes out perfect every time. Love the simple icing on top which is a real winner.

I have literally made this cake dozens of times - without fail. I always cook it in a Baba Ring tin. The family love it, so it only lasts for a couple of days. Super easy and so so quick to make. highly recommend this cake!

yumm ...i always add baking soda and baking powder to a normal flour....one teaspoon each, the baking soda makes it rise and the baking powder ensures its crisp.

Can you freeze lemon yogurt cake?

THE CAKE IN THE VIDEO IS BROWN IN ON THE OUTSIDE BUT MINE IS YELLOW. CAN ANYONE TELL ME WHY?? ALSO FOR HOW MANY DAYS CAN THE CAKE BE KEPT/PRESERVED??

is it okay if we use any other kind of tin?

the lemon cake I made was too low.I am wondering if there is a difference between the greek flour and the australian one.I did the recipe exactly as in the recipe

I am writing from Greece.Today I made the cake.Unfortunately is was much lower than the one in the video.I am wondering if there is a difference between the flour in Australia and the flour in Greece.The only thing I did not did was the sugar which was not caster but granulated.

I commented on this cake back in May 2011 when I first discovered it. Since then I have discovered that it doesn't need 1 3/4 cups of sugar, I only use 1 cup and it is plenty sweet enough and when I didn't have vegetable oil I used extra virgin olive oil and it tasted even better so I use that all the time now, also I make a syrup with the lemon juice and sugar by boiling together until it thickens slightly and pour it straight over the cake as soon as it comes out of the oven which keeps the cake really moist, absolutely delicious and is even better for rewarming later with icecream, if there is any left. :)

Love this recipe - always a hit!!

delicious!!! what about using icing or powdered sugar for the frosting??? It´ll be softer that way.

What about the yeast?

We all LOVE this wonderful and yet simple cake. I have made it many times, the only problem is it goes far too quickly. Thank you to the above ladies re their suggested methods of removal from the bunt tin, I have also had problems,so hopefully better results next time. Thank you Donna for this and all your wonderful recipes, so simply yet so good

We all LOVE this wonderful and yet simple cake. I have made it many times, the all problem is it goes far too quickly. Thank you to the above ladies re their suggested methods of removal from the bunt tin, I have also had problems,so hopefully better results next time. Thank you Donna for this and all the recipes you you have simplified, all wonderful!

Love this recipe, have made it many time, love by all. I also have had problems removing it from very well greased bunt tin, but will try some of the above methods in hope of the great visual that Donna achieved, I thank those ladies. And many thanks to you Donna, I email all your recipes and have all your books, they also make wonderful gifts. thank you again.

Love this simple to make cake, I have made it quite a few times, ALL the family (which does not happen too often) love this cake, it goes far too quickly, I often miss out. I have had a few problem removing it the well greased bunt tin, but I will try some of the above methods as there must be an answer.Thank you Donna, I have all your books, as do my daughter and daughter-in-law, as they are great gifts, thank you again. A huge Fan

I baked this cake today and had to increase the time to 50 mins. I think I also made the mistake of turning it out as soon as it was done - it was very fragile and disintegrated onto the plate. The cake had a nice brown crunch on the corners but was pale on the fluted inside. Is that how it is supposed to be? It tasted yummy though!

Everytime I make this cake all my friends & family just love it and generally clean it up in one sitting. I too found, when I first starting cooking this one, that it stuck to the pan. I have since learned to lightly flour the pan before pouring the mixture in. Yesterday I made one for my hunbands birthday and found that I didn't have enough granulated sugar so I used brown sugar. Worked just as well. Happy baking.

One of the best lemon yoghurt cakes I've enjoyed in a long time! So easy to make, all in one bowl, no mixer required! I find with the ring tin as long as I grease it well with butter or use some baking paper around the flute part it turns out perfectly. I used rice bran oil and vanilla yoghurt and the cooking time in my oven was spot on! The lemon frosting was absolutely delicious, the perfect icing for this cake as far as im concerned, such a sweet tartness to it and the way it hardens on top is so delicious! Loved by the entire family, great recipe, thank you!

Just made this cake and although I oiled the non-stick tin just like Donna did on the show, I could not get the cake out for anything. Very disappointing to have half a broken cake and a pile of crumbs. Don't know where I went wrong!?

I have now made this recipe several times for my family and friends and they keep asking for more please...The first time i used limes, fantastic and Friday i used lemons, lemonicious. I have some particularly good murcott mandarins i'm thinking of using tomorrow. The lemon frosting sets like toffee; if there is any left to let it set; just slightly stir together for a granuleous consistency. I used logicane. I spooned this over just after the cake came out of the oven. Yummy! Truly fast fresh and simple!

I have now made this recipe several times as my family and friends keep asking for more please....It is truly devine and lemonicious. The lemon and sugar used for the frosting are just slightly stirred together to keep the granule consistency and then i spooned over the cake just after it came out of the oven. It eventually sets like toffee; so yummy; if there is any left to set that is. The first time i made it i had lots of limes to use up and it was also fantastic. Tomorrow i'm using some particularly good murcott manderins...can't wait. Thanks Donna Hay, truly fast fresh and simple!

This is easy. And delicious. Produced 16 cupcakes, baked 20 minutes. Ran out of SR flour had to add 1/4 cup cornflour.Used 'no fat' greek yogurt and olive oil instead of veg oil. Left to cool, then topped with Lemon, yogurt, sugar icing. Very kid friendly.

I made this cake and followed all the instructions, but after 35mins in the oven, I inverted the cake and the middle was all runny and uncooked! I quickly put it all back in the tin and cooked it for a further 20 mins, but it was very dense and heavy although it tasted yummy. What did I do wrong?

Fabulous cake but remember to grease tin well, even if it is non-stick :(

I made this cake and it was so gorgeous and moist. Even the kids liked it!

I made this in a normal cake tin and it took closer to 50 minutes, which resulted in a slightly browner crunchy outer edge due to the longer cookng time but this certainly wasn't a negative, the crunchiness went well with the icing - absolutely beautiful, can't wait to make it again. : )

I made this super yummy cake into a doz cupcakes last night. Cooking time was more like 20-25 mins as cupcakes. The cake consistancy was fantastic, but I found the lemon frosting didn't work well on cupcakes. It was too runny. Next time i will substitute for french cream or a lemon cream icing. Delicious

This looks so easy and delicious! WIll definitely try it. :)