Main content

Lemon Yoghurt Cake

A zesty, light cake to be enjoyed in the summer.



  • 1.

    Grate rind from lemons,add oil,eggs and sugar.

  • 2.

    Beat with a fork or whisk.

  • 3.

    Add salt, yughurt, lemon juice and SR Flour in that order.

  • 4.


  • 5.

    Pour into greased lined tins. (makes 2 log tins or 1 8" (21cm )cake.

  • 6.

    Bake 180 degrees for approx 30-35 minutes.

  • 7.

    Leave in tin to cool sprinkle with icing sugar to serve.


Can be served with cream on the side and a fresh pot of tea.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

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


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings