Lemon and Yoghurt Dessert Cake

    50 minutes

    The yoghurt and lemon syrup make this cake deliciously moist and dense. I make it in a slice pan but it can also be made in a 20cm round cake pan and baked for 40 minutes.

    1 person made this

    Serves: 10 

    • 125g butter, softened
    • 2 teaspoons finely grated lemon rind
    • 1 cup (220g) caster sugar
    • 2 eggs
    • 1 1/3 cups (200g) self-raising flour
    • 1/2 cup (40g) desiccated coconut
    • 3/4 cup (180g) Greek-style yoghurt
    • 1/3 cup (80ml) lemon juice
    • 1/4 cup (10g) shaved coconut

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Grease a 29cm x 19cm slice tin and line base and two long sides with baking paper, extending paper 5cm over sides.
    2. Using electric beaters, beat the butter, lemon rind and 2/3 cup of the sugar in a small bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, desiccated coconut and yoghurt until combined.
    3. Spread the mixture into the prepared tin and smooth the surface. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
    4. Meanwhile, combine the juice, remaining sugar and 2 tablespoons water in a small saucepan with over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes or until syrup thickens slightly. Pierce cake all over with a skewer. Pour over half the hot syrup. Set cake aside in tin for 5 minutes before turning out onto a wire rack. Serve cake warm drizzled with the remaining syrup and sprinkled with the flaked coconut.

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