Iced Lemon Yoghurt Cake

  • I have been looking for a good recipe, which uses yoghurt but not always with much success.
  • I came across this one the other week and tried it out.
  • Although I made a few alterations – I found that this is the best I have come across.
  • The texture is good and the taste is super.
  • I learnt a new tip, which was to add the lemon rind to the sugar for about 30 minutes – this releases more lemon oil.
  • *
  • I am going to adapt this to make an orange version very soon.


  • 200g plain flour
  • 2 teaspoons of baking powder
  • 200g granulated sugar
  • Zest of 2 lemons
  • 185ml of Greek style Yoghurt
  • 3 eggs
  • 120ml sunflower oil
  • Large pinch of salt


  • Add the zest to the sugar and leave for about 30 minutes.
  • Pre-heat the oven to GM4 – 180ºC.
  • Use a loaf liner to line a 2 lb loaf tin.
  • Mix the flour, baking powder and salt together.
  • Add the yoghurt and eggs to the sugar mixture.
  • Gradually add the flour mixture and mix well.
  • Add the oil and mix well again.
  • Pour the batter into the loaf tin and smooth the top.
  • Bake for around 45 to 50 minutes.
  • Check a little earlier and cover with greaseproof  paper if it is starting to burn.
  • Leave to cool in the tin.

Lemon Icing – Ingredients

  • 100g icing sugar – approx
  • 1 tablespoon of lemon juice

Lemon Icing – Method

  • Mix the icing sugar with the lemon juice.
  • Adjust sugar or juice to make a thin pouring icing.
  • Once the cake is cold, pour this over the cake.
  • Smooth down with a warm spatula.

Tea plates – Greenway Hostess by John Russell from the 1`960s.