Lemon Yoghurt Cake with syrup

This deliciously moist cake is perfect for Sunday family afternon teas or skuced and put in the freezer for school lunches.

Prep Time: 15 mins
Cook time: 45 mins


  • 1 cup Sugar
  • ½ cup Just Fresh Lemon juice
  • 125g Butter, softened
  • 3 eggs
  • 1 cup Self Raising Flour
  • ¾ cup natural yoghurt
Lemon Syrup:
  • ¼ cup Just Fresh Lemon juice
  • ½ cup sugar
  • Extra yoghurt to serve (optional)


Preheat the oven to 170ºC. Grease a 20cm spring-form cake tin.
Blend the sugar and Just Fresh Lemon juice in a food processor.
Add the softened butter and process until a pale colour.
Add eggs one at a time and pulse to combine.
Sift the Self Raising Flour before adding alternately with the yoghurt in two batches. Pulse after each addition.
Pour into prepared tin and bake for 45-50 minutes.
Serve drizzled with lemon syrup and plain yoghurt.

Lemon Syrup: Place the Just Fresh Lemon juice and sugar in a small saucepan and heat gently without stirring until the sugar dissolves.

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