A personal favourite of ours here at ABR, this sunny, tangy, moist lemon and yoghurt cake is a one bowl wonder. A breeze to make, our lemon cake is perfect in its simplicity. What’s more, there’s no waiting for the cake to cool before icing, as all this little beauty needs is a dusting of icing sugar and it’s ready to be devoured.
How to make our lemon cake with yoghurt: key tips
It’s helpful to remember that when a recipe calls for both lemon rind and juice to grate the rind first, then juice. It’s almost impossible to remove the rind from already-squeezed lemon halves! As with all cakes, make sure you grease the pan well, especially around the ring area and to bake on the middle shelf of the oven.
Key ingredients in our easy lemon and yoghurt cake recipe
There are three main types of lemons available in Australia: Eureka, Lisbon and Meyer. Of these, Meyer is the sweetest. Use full fat plain yoghurt – Greek if available – it has high fat content, which makes the lemon cake more tender.
Using yoghurt in baking creates a firm yet tender crumb. It puts a twist on a classic red velvet cake and makes these banana muffins and fruit slice super moist. Yoghurt also adds a lovely tang to this baked cheesecake
Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
Ingredients
- 1 3/4 cups sugar
- 2 Woolworths Extra Large Free Range Eggs
- 1/2 tsp salt
- 3 tsp lemon juice
- 2 lemons grated
- 3/4 cup oil
- 1 cup natural yoghurt
- 2 cups self-raising flour
Method
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Step 1In a bowl, mix rind, oil, eggs and sugar with a fork.
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Step 2Add remaining ingredients and combine well.
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Step 3Pour into greased ring tin and bake at 180C for 30 minutes.
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Step 4Leave to cool then turn out and dust with icing sugar.
Equipment
- 1 bowl
Recipe Notes
What’s the difference between sour cream and yoghurt in cakes?
Sour cream is fermented heavy cream and yoghurt is fermented milk. The difference in baking is that sour cream will give you a creamier finish.
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