Moist and Easy Lemon Yogurt Cake Recipe

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Lemon Yogurt Cake

Lemon Yogurt Cake

The crumb is moist and light, with a sharp lemon tang balanced with some sweetness. The cake can be served with or without icing but I figure if I am going to make a cake I may as well ice it. It is a treat after all! Slices of this cake also freeze well and can be easily defrosted on the bench or in the microwave when you need a bit of happiness.

Hands down super soft cake with delicious lemon flavor in every bite. It’s so easy to make and can be served at any meal or party because of its light lemony taste.

Lemon Yogurt Cake Recipe


☛³/₄ cup vegetable oil
☛2 eggs
☛1 tbs grated lemon rind
☛2 tbs lemon juice
☛1 cup thick natural yogurt
☛1 ³/₄ cup caster sugar
☛2 cups self-raising flour


☛Preheat oven to 180°C. Grease a round cake tin, or pull your silicone cake tin triumphantly out of the cupboard.
☛Place all your wet ingredients and sugar in a bowl and whisk until combined.
☛Sift over the flour and whisk again until smooth.
☛Pour batter into the cake tin and bake for about 30 minutes or until a skewer inserted into the middle still has a couple of crumbs sticking to it. You’re welcome.

Try to keep the troops away from the cake until it has cooled enough for you to ice. My basic icing is about 25g butter slightly melted, with about 1.5 cups of icing sugar and enough lemon juice to make a nice thick icing. I keep adding either icing sugar or lemon juice until I have enough icing. Not scientific, but effective!

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