Lemon Yoghurt Cake

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This Lemon Yoghurt Cake is a favourite of ours. The cake is made with vegetable oil and yoghurt which gives it a lovely smooth texture, and it is full of lemon flavour. It is glazed with a cold lemon syrup, which gives gives a crunch to the cake crust. It is best served warm from the oven. We made ours in a rose shaped bundt pan which makes it look fancy.

Lemon Yoghurt Cake 

2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) low fat vanilla yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising flour
Lemon frosting:
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice

 

1. Preheat oven to 180°C (350°F).
2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
3. Sift over the flour and stir until smooth.
4. Pour the mixture into a well-greased 24cm bundt tin and bake for 35 – 40 minutes or until cooked when tested with a skewer.
5. While the cake is still hot remove from the tin. Shake it gently to loosen and overturn it onto a plate.
6. To make the lemon frosting, gently stir together the sugar and lemon juice.
7. Spoon over the cake and allow to set. Serve warm.

Recipe adapted from Donna Hay

If you love Lemon recipes as much as we do, check out: