Lemon yoghurt cake

A birthday at work is a great excuse to cook a cake, and for me experiment with some fun ingredients. For this cake, I wanted to combine my love of two iconic Greek ingredients: lemon and yoghurt. The yoghurt adds creaminess and the lemon a great tart overtone that helps balance the sweetness.  

This light, moist cake is perfect for any morning tea because it's not too sweet and complements coffee and tea perfectly. While a little flat, it packs a punch. 


  • 100g butter
  • 150g sugar
  • Lemon and zest of one lemon
  • 2 eggs
  • 1/2 cup thick vanilla yoghurt
  • 1/4 cup milk 
  • 175g self raising flour, sifted
  • 1 tablespoons yoghurt
  • 1 tablespoon of icing sugar
  • 1/2 teaspoon lemon
  • 1/2 teaspoon water, more if too thick (omit if running enough to pour over the cake)  
  • Pre-heat oven to 180 degrees fan-forced 
  • Cream the sugar and butter
  • Add the lemon and lemon zest
  • Beat in the eggs, one at a time 
  • Add the eggs and milk 
  • Add the self-raising flour and mix thoroughly
  • Grease a small 15cm pan 
  • Pour mixture into pan and bake for 20 minutes, or until a skewer comes out clean
  • Once the cake is cooked and cool, make the glaze by mixing together all the ingredients until a smooth sauce forms 
  • Pour the glaze over the cooled cake and let stand.

I also topped with desiccated coconut, however that's optional. You could also top with chopped nuts of your choice to give it a nice crunch. 

For this post I'm ending with a fun lemon fact... "lemon are technically berries."

Source: https://www.thefactsite.com/2013/07/juicy-lemon-facts.html


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