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Lemon Yoghurt Cake with Tia Maria soaked Strawberries and Double Cream

Nicole’s dessert recipe from week 3 of Come Dine With Me Australia.


  • Melted butter or margarine

  • 1 lemon

  • 100g butter or margarine

  • 150g caster sugar

  • 2 eggs

  • 160g (2/3 cup) yoghurt

  • 75g self-raising flour, sifted


  • 1.

    Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.

  • 2.

    Finely grate the lemon rind, then juice the fruit. Measure 2 tbs of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.

  • 3.

    Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.

  • 4.

    Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre-heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack.

  • 5.

    Meanwhile, to make the syrup, combine the reserved 2 tbs of lemon juice and remaining 50g caster sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened.

  • 6.

    Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.

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