Lemon Yogurt Cake

The allure of this bright and zesty lemon yogurt cake, is the perfect balance of sweet and tangy!



  • 1 x 125g Llaeth Y Llan Natural Yogurt Pot
  • 200g Plain Flour
  • 150g Caster Sugar
  • 125g Unsalted Butter
  • 1tsp Bicarbonate Soda
  • 3 Eggs
  • 1 Lemon (for zest and juice)


  • 150g Icing Sugar
  • 1 Lemon (juice only)


  1. Preheat the oven to 180C/170 for fan ovens. Then grease a cake tin.
  2. Put the caster sugar and butter into a bowl and beat this together until the mixture is fluffy and creamy, then take 1 egg at a time and beat these into the mixture.
  3. Sieve the flour and bicarbonate soda together, then add this and the yogurt to the batter and mix all of this together.
  4. Add the zest and juice from a lemon, mixing this into the batter, then pour into the greased cake tin you prepared earlier.
  5. Bake this for 45 minutes or until well-risen and golden brown.
  6. With the cake in the oven, make the icing by stirring lemon juice into the icing sugar.
  7. When the cake is done, remove it from the tin, prick a few holes into the surface and pour the icing over the top of the cake.
  8. Give it about 30 minutes to cool then serve and enjoy

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