Very Easy Lemon Yoghurt Cake

    1 hour 15 minutes

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


    45 people made this

    Serves: 8 

    • 2 lemons
    • 1 cup (250ml) vegetable oil
    • 2 eggs
    • 1½ cups (250g) raw caster sugar
    • ½ teaspoon salt
    • 1 cup (280g) Greek style plain yoghurt
    • 1/4 cup (60ml) fresh squeezed lemon juice
    • 2 cups (320g) wholemeal self raising flour

    Preparation:15min  ›  Cook:40min  ›  Extra time:20min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm cake tin.
    2. Finely grate all the rind from the lemons into the mixing bowl. Add the oil, eggs and sugar. Using electric beaters, beat 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 in English (13)


    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


    I too have cut back on the sugar to only 1 cup. Makes 3 bar cakes. I simply dust with icing sugar on top and serve. A great recipe to use up a couple of lemons.  -  22 Sep 2016