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http://www.lifestylefood.com.au/recipes/15185/lemon-yoghurt-cake

LifeStyleFOOD.com.au

Lemon and yoghurt are almost as good as chocolate, promise!

Ingredients

Method

  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

  • 3.

    Sift over the flour and stir until smooth.

  • 4.

    Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

  • 5.

    While the cake is still hot remove from the tin and place on a plate.

  • 6.

    To make the lemon frosting, gently stir together the sugar and lemon juice.

  • 7.

    Spoon over the cake and allow to set. Serve warm.

Notes

Find out more about Donna Hay - fast, fresh, simple the show now.



Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Lemon Yoghurt Cake .

 
 

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45 comments • 217 ratings
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Posted by Tina563Report
Lovely cake. Very moist. I baked mine in a rectangle tin and did a lemon frosting on top (I like lots of icing). Highly recommend.
Posted by CarolienReport
***** cake. Jammie!!
Posted by Gina189Report
Haha, first attempt and my cake looked like the Roman Colleseum! I think I was a bit too keen to get it out when it was hot but it was so delicate that despite greasing the pan the top and bottom halves went separate ways. Second attempt ...a little more time in the oven, a little more time in the pan just settling and a bit more effort with the greasing and flouring. .... Success! Very yummy....both attempts!
Posted by Anna726Report
Love this cake! I use coconut oil and add extra lemon which produces a tangy, coconut flavour. Delicious!
Posted by Vivienne85Report
Simply beautiful. It worked for me in a plain round 20cm tin. So moist, delicate and full of tangy lemon flavor. The only thing I would do differently next time is to ice it simply with a shake of icing sugar perhaps -- the lemon frosting although not unpleasant was a little like crunchy lemon cordial -- just a personal taste thing.
Posted by Beth144Report
I made this cake many times in the last few months for afternoon teas for our hard working orchard workers - it's just so easy and tasty and light in texture.
I don't do the icing (although it sounds great) because I haven't the time (OK and also too lazy).
One modification that I found works really well is too add frozen mulberries. We pick them off our tree and freeze them until they can be used. Just pick off the stems and snap any large ones in half. Then add a sprinkle to the top of the cake mixture just before putting into the oven. I also press the berries into the mix just until they are half submerged.
I also want to try this with raspberries which I buy frozen from the supermarket. (Make sure the frozen berries are firm and not soggy or the cake may be too moist and difficult to get out of the pan but baking paper on the base would help.
I also use various pan types. Usually a 20 cm ring pan (plain not fluted) and because it's too small for all the mix I put the remainder in a 20 cm shallow round pan which of course gives a much lower cake. I put both pans in the oven at the same time and they usually come out at a similar time (about 35 minutes).
Posted by Christine240Report
This cake is delicious, although I will use a different tin next time as it did stick a bit. I also used extra virgin olive oil and that was great. Like Donna, says it is very quick and easy.
Posted by Report
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.
Posted by Report
i love the magical frosting!!
Posted by Report
I don't the correct cake tin. Has anyone tried a normal round or loaf tin.?