Lemon and yoghurt cake

Use up your last lemon and some yoghurt in this zesty cake!
Minutes preparation and cooking
Degree of difficulty

Lemon and yoghurt cake


210g or 1¾ cups (all purpose) flour
2 tsp baking powder
¼ tsp salt
240ml or 1 cup plain yoghurt 
200g or 1 cup (scant) sugar
3 large eggs
2 tsp grated lemon zest
½ tsp vanilla extract
120ml or ½ cup sunflower oil

For the glaze (optional):
125g icing sugar
2 tbsp lemon juice


  1. Heat the oven to 180°C (160° fan). Grease a 1kg loaf tin and line the base with non-stick baking paper.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Whisk together the yoghurt, sugar, eggs, lemon zest and vanilla in a mixing bowl until blended.
  4. Slowly whisk in the dry ingredients until combined, then stir in the oil.
  5. Pour the batter into the tin and bake for about 50 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
  6. For the optional glaze: mix together the icing sugar and lemon juice and spoon or brush over the cake.

Leftovers: Freeze and wrap individual slices ready to add to school lunches, or for afternoon tea.

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