Lemon yoghurt cake

4 servings
10 min
45 min
Very Easy


Number of serving: 4
280 gm plain flour

180 gm caster sugar

120 ml vegetable oil

250 ml lowfat yoghurt

3 flat tsp baking powder

2 Tbsp lemon juice

rind of 1 lemon

1/4 tablespoons salt

1 tablespoon vanilla

Lemon Glaze

1/4 cup fresh lemon juice

4 Tablespoons caster sugar

Stir and mix till sugar has dissolved, set aside


  • Sift flour with baking powder and salt and set aside.
  • Cream the eggs and sugar until light, fluffy and thick.
  • Add the lemon zest, juice and vanilla.
  • Stir in the yogurt and oil, mix well.
  • Stir in the flour until just combined.
  • Pour batter into bundt tin of 24 cm and bake in preheated oven @ 180 ° C for about 45 minutes.
  • Test with skewer until it comes out clean.
  • Let the cake cool in the pan for about 5 minutes before removing to a wire rack.
  • Use a skewer to prick holes in the cake.
  • Brush lemon icing on the cake while hot, repeat until all the varnish is used.
  • Let the cake cool and serve.


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