Lemon Yoghurt Cake


I’ve just returned from a holiday to Cyprus, hence the lack of blog posts for a couple of weeks so apologies! I’m definitely missing the weather and the lack of work!Β I actually made this before I went away but didn’t get chance to write this up beforehand. I can’t remember what made me make this cake although I do really like lemon cakes, hopefully you do do as I have another lemon recipe to write up. This one was via Pinterest fromΒ The Cafe Sucre FarineΒ and they have a lovely story on their post about the origin of the cake.


For the cake

  • 0.5 cup plain yogurt or Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1.5 cups plain flour
  • 2 teaspoons baking powder
  • 0.5 tsp salt
  • grated lemon zest, from 1 medium-size lemon
  • 0.5 cup sunflower, grape seed or canola oil

For the glaze

  • 0.25 cup fresh lemon juice
  • 0.75 cup (1 1/2 jars) icing sugar

Preheat the oven to 175C / 350F and prepare an 8-inch round cake tin with butter (or baking spray is recommended by the other recipe) and line the bottom with baking parchment.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, salt (as always I didn’t add this. Do you use salt?) and lemon zest, mixing until its just combined before adding the oil and giving it a good stir. If it starts to seem like its separating, don’t worry, just keep stirring until its smooth.


Then pour your cake batter into your prepared tin and bake for 30-40 minutes or until the cake feels springy to the touch. Mine took about 45 minutes but perhaps that’s my oven – my cake didn’t look as even (flat?) on top as the one on the Cafe Sucre Famine, did yours?


Let the cake cool in the tin on a wire rack for about 10 minutes before turning it out. When you’ve turned it out and before it cools too much, combine the lemon juice and icing sugar in a small bowl and stir until smooth. Using a pastry brush, gently pat the glaze all over the cake until all the glaze has gone. Some will drip down but most of it should soak in and I thought the drips looked quite nice! I think my cake cooled a little too much before this step though. Sprinkle some icing sugar over the top, I did, and serve however you like!

I think I may have slightly over-baked mine unfortunately or let it cool too much before I glazed it. It wasn’t dry but I expected it to be more moist with the addition of the yoghurt and lemon glaze. I will definitely give it another try though! Generally though this was nice enough on its own but you could serve with cream or custard.


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