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Lemon Yoghurt Cake

This is one I got from T.V. and it is the easiest, tastiest and moistest cake I have ever made. And with yoghurt .... why, it is nearly health food!


  • 385g sugar

  • 2 eggs

  • 250ml rice bran oil

  • 280g Greek yoghurt

  • grated rind 2 lemons

  • 300g self raising flour

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • icing sugar to dust.


  • 1.

    Preheat oven to 180c [or 160 fan-forced]. Grease and line a 20 cm round pan.

  • 2.

    Whisk together sugar, eggs, yoghurt, oil and lemon rind. Fold in flour and salt, then stir in lemon juice. Pour into prepared pan and bake for 45 minutes, until a skewer inserted comes out clean.

  • 3.

    Cool in pan for 5 minutes, then turn out onto a wire rack to cool. Serve with icing sugar and cream.


Start off with a whisk for all the wet ingredients, then fold in dry with a spatula. Avoid overworking the flour as that will toughen the cake. I sometimes swirl good quality home-made lemon curd through the batter [NOT shop bought]

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