This Lemon Yogurt Cake is light, moist and so delicious. If you're a fan of lemons, then this recipe is for you!


  • 100g butter, plus extra for greasing

  • 110g caster sugar

  • 2 eggs

  • 160g greek yoghurt

  • 2 teaspoons finely grated lemon rind

  • 175g self-raising flour, sifted

  • Candied lemon slices

  • 165g caster sugar

  • 80 mls water

  • 2 small lemons, thinly sliced


  • 1.

    Preheat oven to 180°C. Grease and line a 20cm cake pan with extra butter and baking paper.

  • 2.

    Whisk butter and sugar in a bowl with hand whisk until creamed and well combined.

  • 3.

    Add eggs, one at a time, whisking well after each addition. Add yoghurt and rind, whisk until combined.

  • 4.

    Gently fold in the sifted flour until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre- heated oven for 25-35 minutes or until a skewer inserted into the centre comes out clean.

  • 5.

    Meanwhile, for the candied lemon slices, place the sugar and water in a wide based saucepan over medium heat and stir to dissolve the sugar. Add the lemon slices and bring to a simmer. Reduce to a medium-low simmer and cook until the syrup has thickened slightly and the lemons are translucent.

  • 6.

    Remove cake from oven and cool in pan for 5 minutes. Turn out onto a wire rack. Place rack over tray and spoon over the syrup and decorate with lemon slices.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 270kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 42g
  • Sugar 28g
  • Sodium 21mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was used for the auditions for The Great Australian Bake Off. Starts October on LifeStyle FOOD!

This recipe has been tested in The Great Australian Bake Off kitchen by contestants only and not professionally tested.

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