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Lemon Yoghurt Cake

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

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Angus Hughson

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

 
 

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45 comments • 216 ratings
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Posted by Gina189 • 10w ago • Report
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 Anna726 • 13w ago • Report
Love this cake! I use coconut oil and add extra lemon which produces a tangy, coconut flavour. Delicious!
Posted by Vivienne85 • 27w ago • Report
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 Beth144 • 33w ago • Report
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 Christine240 • 46w ago • Report
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 • 1y ago • 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 • 1y ago • Report
i love the magical frosting!!
Posted by • 1y ago • Report
I don't the correct cake tin. Has anyone tried a normal round or loaf tin.?
Posted by Briony32 • 1y ago • Report
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
Posted by • 1y ago • Report
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.
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