Lemon yoghurt cake

Yummy Lemon yoghurt cake Recipe

Lemon yoghurt cake
Prep Time : 0:20 | Cook Time : 1:00 | Total Time : 1:20 | Serving : 8 person.


  • 185g unsalted butter

  • 200g caster sugar

  • 7 tablespoons honey

  • 1 lemon, zested, juiced

  • 5 eggs, separated

  • 280g plain flour, sifted

  • 1 teaspoon baking powder, sifted

  • 1/2 teaspoon bicarbonate of soda, sifted

  • 410ml thick Greek yoghurt

  • 75g sultanas

  • 1 cinnamon stick

  • 3 tablespoons (1/4 cup) chopped unsalted pistachios


  • Step 1

    Preheat oven to 160°C (not fan-forced). Grease a 23cm springform cake pan, then line the base with baking paper.

  • Step 2

    Beat butter, sugar and 2 tablespoons of the honey with electric beaters until light and fluffy.

  • Step 3

    Add rind, then add yolks one at a time, beating well after each addition. Fold in flour, baking powder and soda, then stir in 110ml of the yoghurt.

  • Step 4

    In a separate bowl, beat eggwhites until soft peaks form, then gently fold into mixture with sultanas. Pour into cake pan and bake for 1 hour, or until a skewer inserted into the centre comes out clean.

  • Step 5

    Meanwhile, combine the lemon juice, 3 tablespoons honey and the cinnamon in a saucepan, then boil for 1 minute. Remove to cool slightly.

  • Step 6

    Prick cake several times with a skewer and drizzle with syrup. Cool completely.

  • Step 7

    To serve, spread with remaining yoghurt and drizzle with remaining honey. Garnish with pistachios.

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