Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek yogurt; 1/2 cup butter; 1 cup caster sugar; 2 eggs, lightly beaten; 3 tablespoons lemon juice; 1 tablespoon grated fresh lemon rind; 1 1/2 cups self-raising flour, sifted; 1/2 teaspoon bicarbonate of soda; Lemon Syrup; 1/3 cup sugar; 1/2 cup water; 3 tablespoons lemon juice; 1 lemon, rind of, cut into strips

Servings: persons

1 cup Greek yogurt
1/2 cup butter
1 cup caster sugar
2 eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 1/2 cups self-raising flour, sifted
1/2 teaspoon bicarbonate of soda
Lemon Syrup
1/3 cup sugar
1/2 cup water
3 tablespoons lemon juice
1 lemon, rind of, cut into strips

1
Pre-heat oven to 180C degrees (375F degrees).
2
Place butter and sugar in a bowl and beat until light and creamy.
3
Add eggs and beat well.
4
In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
5
Add to egg mixture and mix until well combined.
6
Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
7
--------.
8
Syrup-----------.
9
Place sugar, water, lemon juice and rind into a saucepan.
10
Cook, stirring over a low heat until sugar has dissolved.
11
Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
12
Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.

770

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Greek yogurt, 1/2 cup butter, 1 cup caster sugar, 2 eggs, lightly beaten, and more.

Yes, Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake

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