Lemon Yoghurt Cake

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This cake seems to pop up everywhere – this particular recipe is from an old community cookbook.


  • 1 3/4 cups caster sugar
  • grated rind of 2 lemons - Lisbon are good
  • 2 eggs
  • 1 cup neutral flavoured oil eg canola, ricebran
  • 1/2 teaspoon salt
  • 1 cup yoghurt
  • 2-3 tablespoons lemon juice
  • 2 cups self raising flour


Preheat oven to 180 C
Place sugar and lemon rind in a food processor and whizz until the rind is finely chopped through. Add eggs, oil and salt and process until thick and smooth. Mix in yoghurt and lemon juice.
Turn the mixture out into a large bowl, add flour and stir just enough to combine.
Pour into a 22cm cake tin (or ring tin)  that has been greased and floured, and the bottom lined with baking paper. Bake for 40 minutes or until a skewer comes out clean and the cake has shrunk slightly from the sides. Cool on a rack before removing from tin.

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