Very Easy Lemon Yoghurt Cake


29 people made this

For an easy dessert for family or famous friends, everyone loves this cake. I serve individual serves on large dinner plates and sprinkle sifted icing sugar over the plate and add a cherry or strawberry and a mint leaf for colour. Even the kids line up for seconds!

Serves: 8 

  • 2 lemons, rind, grated finely
  • 1 cup (250ml) vegetable oil
  • 2 eggs
  • 1½ cups (250g) raw sugar
  • ½ teaspoon salt
  • 1 cup (250g) Greek style plain yoghurt
  • 3 tablespoons fresh squeezed lemon juice
  • 2 cups wholemeal (280g) self raising flour

Preparation:15min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Grease and flour a 23 cm cake tin.
  2. Grate all the peel from the lemons into the mixing bowl. Add the oil, eggs and sugar beat with a beater until thick and well blended.
  3. Add the salt, yoghurt and lemon juice and beat again briefly to mix well. Fold in the flour.
  4. Pour the cake mixture into a the prepared tin and bake for 30 - 40 minutes or until the sides start to shrink, the centre springs back when pressed and a skewer comes out clean. It will be slightly moist.
  5. Leave to cool in pan for about 10 minutes before turning carefully out onto a cooling rack.
  6. Serve slices sprinkled with a little icing sugar and top with thick clotted cream or just whipped cream.

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Reviews (10)


Something else. I have made this before and covered with a lemon syrup to make it more showy for a dinner party dessert - 10 Sep 2009


Used different ingredients. I didn't have wholemeal flour with me. So, I substituted with the same amount of plain wheat flour, added 1 teaspoon bicarbonate of soda and sieved the mixture. - 28 Dec 2010


This was delicious. You definitely don't need so much sugar though. I used one cup and it was plenty sweet enough. I didn't have any vegetable oil so used half rice bran oil and half light olive oil. Very moist and yummy. - 13 May 2014

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