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Lemon Yogurt Cake

Serves 8-10


  • 125g Australian butter
  • 3/4 cup caster sugar
  • 3 eggs, lightly beaten
  • grated rind of 1 lemon
  • 3/4 cup Australian natural yogurt
  • 2 cups self raising flour, sifted
  • 1 tablespoon Australian natural yogurt, extra
  • 1/2 cup icing sugar, sifted
Download Recipe (PDF)


  1. Cream butter and sugar together until light and fluffy. Gradually add eggs, beating well between each addition. Gently fold in lemon rind, yogurt and flour. Spoon into a buttered 20 x 15cm loaf pan. Bake at 180C for 1 1/4 hours or until cooked. Turn out onto a wire rack and allow to cool. Combine icing ingredients together and spread over cake. Slice and serve.


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