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Lemon Yoghurt Cake
Lemon Yoghurt Cake

Lemon Yoghurt Cake

15 mins
45 mins

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



  • 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

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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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.


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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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