Lemon Yoghurt Cake


People genrally  look forward to summers after a long winter but I absolutely dislike it’s ascent here. It just makes everything feel like chore, you can’t enjoy a good garden lunch or a nice walk in the afternoon because of the heat and worst of all it makes a person feel very heavy from within, but this cake makes me want to jump and shout with happiness it is so very refreshing light and perfect that my heart goes out to this recipe! The cake is so moist, it almost melts in your mouth the icing gives this really nice crystallised crust which is so amazingly tangy! It is all i need in summers and i think i might as well go and get me some cake right away!!! 🙂



3/4 cup vegetable oil

2 eggs 

1 tbsp finely grated lemon rind

1 cup thick natural yoghurt 

2 tbsp lemon juice 

1 3/4 cups caster sugar 

2 cups self-raising flour


3/4 cup granulated sugar 

1/4 lemon juice 

Preheat the oven to 180 degree celsius. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine the mixture. Sift the flour over the mixture and stir until smooth. Pour the mixture over the greased tin or fluted ring tin for 35 minutes or until cooked when tested with a skewer.

While the cake is still warm remove it from the tin and place on a clean plate. To make the lemon frosting gently stir together the sugar and lemon juice. Spoon over the cake and let it set. Serve it while it’s warm.


Adapted from fast, fresh and simple



6 thoughts on “Lemon Yoghurt Cake

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