Lemon Yoghurt Cake Recipe

This cake is light and packed with lemony goodness. Perfect with a dollop of yoghurt or a scoop of Appleby Farms Vanilla ice-cream as a dessert or sprinkle with icing sugar for an afternoon tea treat.



  • 3 eggs
  • 220g (1 cup) caster sugar
  • 2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
  • 300g (2 cups) self-raising flour, sifted
  • 280g (1 cup) Thorvald Sheep Milk Yoghurt, plus extra, to serve
  • 125ml (1/2 cup) vegetable oil

Lemon Syrup

  • 2 lemons, zest peeled into strips
  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) lemon juice


  1. Preheat oven to 180C. Grease a round 20cm cake pan, then line base and sides with baking paper.
  2. Using an electric mixer, whisk eggs and sugar until pale and creamy. Add lemon juice and zest, and whisk for a further minute.
  3. Stir in flour, yoghurt and oil. Mix until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven, leave the cake in the cake pan.
  4. While the cake is baking make the syrup. Place zest in a cup of boiling water for 1 minute to blanch. Drain and reserve zest.
  5. Combine sugar, lemon juice and 2 tablespoons of water in a saucepan and cook, stirring, over low–medium heat until sugar dissolves.
  6. Simmer for 3 minutes or until thickened, then add zest to the saucepan.
  7. Allow cake to cool slightly. Use a skewer to poke holes all over the cake. Pour half the hot syrup over the cake, allowing it to absorb before adding more. Stand cake in pan for 30 minutes. Remove from pan and drizzle with remaining syrup and serve with extra yoghurt.

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