Lemon yogurt cake

By: Donna Hay From: Donna Hay: Fast, Fresh, Simple

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This recipe is classed as easy

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3.51 / 5 (59 votes cast)

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Prep time:
20 min
Cook time:
35 min, plus resting time
Serves:
10-12

Donna Hay gives us a refreshing twist on a tea-time favourite

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Ingredients

For the cake

  • 180 ml vegetable oil
  • 2 eggs
  • 1 tbsp lemon rind, finely grated
  • 2 tbsp lemon juice
  • 280 g thick natural yogurt
  • 385 g caster sugar
  • 300 g self-raising flour

For the lemon frosting

  • 120 g granulated sugar
  • 60 ml lemon juice
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat oven to 180C/160C fan/gas 4.

2. Place the oil, eggs, rind, lemon juice, yogurt and sugar in a bowl and whisk to combine. Sift over the flour and stir until smooth.

3. Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer. While the cake is still hot remove from the tin and place on a plate.

4. To make the lemon frosting, gently stir together the sugar and lemon juice. Spoon over the cake and allow to set. Serve warm.


donna hay - fast fresh simple


For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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Latest Comment

View all comments (7)
 

This is not just a lemon cake, its so much more! I give it full marks! Serve with Greek yoghurt and berries for a yummy breakfast!!

lauren83 lauren83  Posted 07 Dec 2012 1:24 PM
 

I have a Silicone mould, I just flour it. Leave the cake once out of the oven for 10 minuted before you turn it out. Hope you find this useful

CAROL 5 CAROL 5  Posted 11 May 2012 2:57 PM
 

This cake was lovely & lemony but I did have a some hassle. Firstly it needed an extra 10 minutes before the skewer came out clean on the test; by then it had stuck in the American Bundt tin, (which had been oiled). On removal it split in half! I spread it with Lemon curd & stuck it back together. Tasted great but didn't look as good as in the photo. Has anyone tried using a silicone mould? Do they prevent sticking?

BarbaraS91836 BarbaraS91836  Posted 09 Apr 2012 11:45 AM
 

Excellent recipe, soft, moist cake. I tried two loaf tins but still had a spillover. Filled two cupcakes as an afterthought and they came out lovely.

Sangeeta S Sangeeta S Posted 25 Nov 2011 1:30 PM
 

MeherA16857 MeherA16857 Posted 13 Sep 2011 11:51 AM
 

I love to eat cakes.almost I tried so many different flavors of cake but it new taste and different .I like it.

MeherA16857 MeherA16857 Posted 13 Sep 2011 11:49 AM
 

very good taste!!!!

kyriakos kyriakos Posted 26 Aug 2011 1:10 PM