Yoghurt And Lemon Cake – a delicious recipe with Lemons, Sugar, Eggs, Oil, Salt, Natural Yoghurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 190u00b0C (about 375u00b0F). Spray a 23cm ring pan with non-stick spray and dust with some sifted flour. Cover the pan evenly with the flour then tip out excess flour.
2
Grate lemon rind into a large bowl. Add the sugar, eggs and oil and whisk together. Add salt, yoghurt and lemon juice and mix again. Sift in the flour and mix gently until just combined.
3
Pour mixture into cake tin and bake for 35 minutes or until the sides start to shrink. Test by poking the center of the cake with a skewer-it should come out clean when the cake is done.
4
Remove it from the oven and set the pan on a rack. Leave it for about 10 minutes before turning out. Cool to room temperature and serve with icing sugar.
935
kcal
Calories
66
g
Fat
77
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole Lemons, Zested, 1-3/4 cup Sugar, 2 Large Eggs, 1 cup Oil (Grapeseed), and more.
Yes, Yoghurt And 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.
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