Lemon yogurt cake

Donna Hay gives us a refreshing twist on a tea-time favourite
By Donna Hay
Lemon yogurt cake
  • Rating:
  • Serves: 10-12
  • Cook Time: 35 minutes plus resting time
  • Prep Time: 20 minutes
  • Effort: easy


For the cake

  • 180 ml vegetable oil
  • 2 eggs
  • 1 tbsp lemon rind, finely grated
  • 2 tbsp lemon juice
  • 280 g thick natural yogurt
  • 385 g caster sugar
  • 300 g self-raising flour

For the lemon frosting

  • 120 g granulated sugar
  • 60 ml lemon juice


1. Preheat oven to 180C/160C fan/gas 4.

2. Place the oil, eggs, rind, lemon juice, yogurt and sugar in a bowl and whisk to combine. Sift over the flour and stir until smooth.

3. Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer. While the cake is still hot remove from the tin and place on a plate.

4. To make the lemon frosting, gently stir together the sugar and lemon juice. Spoon over the cake and allow to set. Serve warm.

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For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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