Caster Sugar
The fine crystal of Chelsea...
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Cakes
Lemon Yoghurt Cake
15 mins
45 mins
Moderate
12
It's quick to make this cake and it's sure to be a winner. Serve with lemon syrup as an extra special treat.
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- Ingredients
- Method
Ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
55
What did you think of this recipe?
Jaz
Easy to make recipe, delicious.
4
Kim
Amazing cake! So easy to make, moist and fluffy even a week later.
5
susie Drinkwater
disappionting cake did not rise much!
3
susie Drinkwater
disappionting cake did not rise much! I used the correct amount of plain flour and baking powder
3
Marion
So easy to make and delisous.
4
Clare W
Have used this recipe multiple times, the family love it! I do tend to use only part of the syrup otherwise it's too sweet. 1 and 1/2 baking powder worked well for the cake to rise (as recipe states). I also use x4 lemons for the zest as I like a strong lemon flavour
5
Wild whanau
Every lockdown we've made this cake several times. Easy to make with the kids. We used kalo vanilla bean yoghurt and it turned out delicious. Was delicious hot from the oven and just as good the next day from the fridge. Great recipe!
5
Jenny
Great recipe, I used it as a layer on my daughters wedding cake . I did a centre filling of lemon curd and butter cream. Delicious.
5
Claire
Delicious and easy to make
5
Pam
Very delicious recipe. Love that I can just use food processor without having to cream butter and sugar. Yoghurt keeps it moist
5
Method
Preheat oven to 170ºC bake. Grease a 20cm round spring-form (or removable base) cake tin and line with baking paper.
Cream the Chelsea Caster Sugar, butter and lemon zest until pale and fluffy. Add the eggs one at a time and mix briefly to combine.
Sift in the flour and baking powder. Mix briefly, then add the yoghurt and mix until well combined.
Pour into prepared tin and bake for 45 minutes, until cake springs back when lightly pressed on top, and a skewer inserted into the centre comes out clean. Leave to cool in tin for 15 minutes before turning out onto a wire rack.
Serve warm or at room temperature, drizzled with lemon syrup, with a dollop of whipped cream or yoghurt.
Lemon Syrup
While the cake cooks, place the lemon juice and Chelsea Caster Sugar in small saucepan and heat gently without stirring, until the sugar dissolves. Remove from heat. Can be used warm or cool.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
55
What did you think of this recipe?
Jaz
Easy to make recipe, delicious.
4
Kim
Amazing cake! So easy to make, moist and fluffy even a week later.
5
susie Drinkwater
disappionting cake did not rise much!
3
susie Drinkwater
disappionting cake did not rise much! I used the correct amount of plain flour and baking powder
3
Marion
So easy to make and delisous.
4
Clare W
Have used this recipe multiple times, the family love it! I do tend to use only part of the syrup otherwise it's too sweet. 1 and 1/2 baking powder worked well for the cake to rise (as recipe states). I also use x4 lemons for the zest as I like a strong lemon flavour
5
Wild whanau
Every lockdown we've made this cake several times. Easy to make with the kids. We used kalo vanilla bean yoghurt and it turned out delicious. Was delicious hot from the oven and just as good the next day from the fridge. Great recipe!
5
Jenny
Great recipe, I used it as a layer on my daughters wedding cake . I did a centre filling of lemon curd and butter cream. Delicious.
5
Claire
Delicious and easy to make
5
Pam
Very delicious recipe. Love that I can just use food processor without having to cream butter and sugar. Yoghurt keeps it moist
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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