Recipe Scene: Lemon Yoghurt Cake

This is a top recipe – quick to throw together and it always turns out beautifully.  It can be made with either lemons or limes, whichever you have the most of at the time.  I always use Greek yoghurt but I’m sure it would work nicely with flavored yoghurt as well.  Sometimes I make a lemon or lime drizzle to pour over it, other times just plain icing.


1 ¾ cups flour

Zest of 2 lemons or limes

2 eggs

1 cup vegetable oil

1 cup yoghurt

3 tablespoons lemon or lime juice

2 cups self raising flour



  1. Heat the oven to 180 degrees C. grease and line a cake tin, whatever shape you like.
  2. Place the zest, eggs and oil in a food processor and mix until thick and smooth. If you prefer you can use hand mixers or a bench mixer.  Add the yoghurt and juice and mix until just combined.  Add the flour and mix briefly – you don’t want to over mix.
  3. Pour into the cake tin and bake for about 40 minutes, or until the cake is done. Leave in the tin for about 10 minutes then turn onto a cooling rack.
  4. Dust the cake with icing sugar, cove with icing or pour over some lemon drizzle

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.