Lemon Yoghurt Cake Recipe

Name: Lemon Yoghurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Sugar; 1/2 cups Butter, Room Temperature; 1 Lemon, Zest (Save Juice For Glaze); 1 teaspoon Rosemary, Finely Chopped; 1/2 teaspoons Vanilla Extract; 1 whole Egg; 2 cups Flour, All Purpose; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 cup Yoghurt (Can Be Plain, Vanilla, Or What You Have In The Fridge); FOR THE SYRUP:; 1 Lemon, Juiced; 1/4 cups Water; 1 Tablespoon Honey; 1 Tablespoon Butter; 1 cup Icing Sugar

Servings: persons

1 cup Brown Sugar
1/2 cups Butter, Room Temperature
1 Lemon, Zest (Save Juice For Glaze)
1 teaspoon Rosemary, Finely Chopped
1/2 teaspoons Vanilla Extract
1 whole Egg
2 cups Flour, All Purpose
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 cup Yoghurt (Can Be Plain, Vanilla, Or What You Have In The Fridge)
FOR THE SYRUP:
1 Lemon, Juiced
1/4 cups Water
1 Tablespoon Honey
1 Tablespoon Butter
1 cup Icing Sugar

1
Preheat oven to 350u00b0F or 180u00b0C. Line a loaf pan with parchment paper extending above the pan to make lifting out the cake easier.
2
Cream butter and sugar until smooth. Add lemon zest, rosemary, and vanilla to the butter mixture and mix until fully incorporated. Beat in egg.
3
Sift flour, baking powder, and baking soda together in a separate bowl. Add dry ingredients and yoghurt into the butter mixture in three alternating batches. Mix until everything is incorporated and the dough is smooth.
4
Transfer the dough to the pan and bake for 50 minutes or until a toothpick comes out clean.
5
While the dough is baking, adding ingredients for syrup to a pot. Place the pot over medium heat and stir until all of the ingredients have melted. Continue to simmer for 5 minutes. Take off heat and let cool.
6
When cake is fully baked, poke holes throughout the top and pour the syrup over. Let the syrup soak into the cake and enjoy!

838

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup Brown Sugar, 1/2 cups Butter, Room Temperature, 1 Lemon, Zest (Save Juice For Glaze), 1 teaspoon Rosemary, Finely Chopped, and more.

Yes, Lemon Yoghurt 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.

That's it — enjoy your meal!

Lemon Yoghurt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions