Lemon and yoghurt cake

Use up your last lemon and some yoghurt in this zesty cake!  

Preparation & Cooking time: 1 hour 20 min
Difficulty: Easy
Servings: Makes 4 servings - Can be frozen


210 g or 1 ¾ cups (all purpose) flour
2 tsp baking powder
¼ tsp salt
240 ml or 1 cup plain yoghurt 
200 g or 1 cup (scant) sugar
3 large eggs
2 tsp grated lemon zest
½ tsp vanilla extract
120 ml or ½ cup sunflower oil

For the glaze (optional):
125 g 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.