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This recipe is from Laura-Daisy who looks after refrigeration performance in Product Development. Laura is an accomplished rower and to look at her, you wouldn’t think a sugar-laden treat has ever passed her lips. But on the contrary, she loves to bake and workmates birthdays see her bringing in her latest creation. Over two days we had a birthday morning tea and the “office favourites cook off”. Laura’s Lemon yoghurt cake recipe made two decent sized cakes, one for each event, which we had polished off at the end of each day.
I asked Laura to describe her lemon cake recipe, which we have since modified to make one cake.
“The original recipe, found its way into my kitchen via a dessert evening my Mum went to years ago. Over time, new ingredients have by chance found their way into the mixture, depending on whatever is in the cupboards. I love the fresh, light, zesty lemon flavor that fills your mouth. Although this cake is rich and full of bitter sweet flavors, it is definitely not a decadent cake……making that second piece all the more tempting.
The yoghurt makes for such a moist cake which retains all of its flavor and “melt in the mouth” texture for days. Every time I make the cake I get people coming back for seconds and requesting the recipe.”
Everyone who walked through our test kitchen or past our desks and partook in the sampling can concur that this was most definitely an office favorite.
Ingredients
3 lemons, juiced and zested
1 cup natural Greek yoghurt plus more for serving (optional)
1 cup sugar
2 eggs
1 cup oil, I used rice bran
1 3/4 cups self raising flour
A pinch of salt
Method
1. Preheat your oven to 160ºC on Bake.
2. Line a cake tin with baking paper. I used a silicone bunt mould which I lightly sprayed with canola oil.
3. Combine the lemon juice and rind, yoghurt, sugar, eggs and oil in a bowl and whisk until smooth.
4. Sift the flour and salt and then add to the wet mixture. Mix until just combined.
5. Pour the mixture into your cake tin and bake for 45mins or until a skewer comes out clean.
6. Cool on a rack.
7. Dust with icing sugar and serve with Greek yoghurt.
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Oh this looks so scrumptious!! I love lemon lemon cake!!!
what an interesting and appealing texture! great cake, and that first picture is especially amazing! could i get a showering of powdered sugar?
These look delicious!
Hi, what size cake tin should I use if I don’t have a bundt mould
Hi kirsten,
Use an 8 inch or 20cm cake tin, although if you have a larger tin this recipe is ideal to double. If ever I have too much mixture I make mini cakes in muffin tins with cup cake paper cases.
looks awesome,… I am in New York and cannot seem to find self-raising flour… can i somehow use regular flour and active yeast? (i just got some yeast from the bakery and thought i could use it but thought i ask before i try it…
thx
P
Hi Paco, for every 1 cup of self-raising flour use 1 cup of standard flour + 1 tsp baking powder. I don’t think this recipe will work with active yeast sorry.
Thanks, Sara
Hi Sara,
I just took this cake out of the oven,… I am not sure,… perhaps i shouldn’t have used olive oil… (1 cup looks like a lot, no?)… I hope it tastes good (the baked product has an interesting smell… might be the oil actually).
thanks
P
Hi Paco,
I think the interesting smell will be the olive oil. You can use olive oil in baking, although you may find that the end product has a particularly strong flavour.
I will often use canola, safflower, sunflower or rice bran oils for baking.
Thanks,
Sara
do you think raw or demerara sugar would work with this? or only white or caster?
cheers, looking forward to making this for sunday lunch
yum!
Hi Michaela,
I think this cake’s lemon flavour and sour cream texture is better suited to lighter/white sugars however I am a big fan of experimenting so if you do try another sugar, please let me know how it goes!
Thanks,
Sara
I just took this cake out of the oven after baking for about 1 and a half hours as it is still soggy in the middle. It seems like there isn’t enough flour or something to bind the cake together?? Am I reading it correctly that the only dry ingredients is 1 and a 1/4 cups of self raising and a pinch of salt? I cup of oil also seems like a lot….
Hi Amy,
Sorry it turned out like this!
I will try it again over the weekend and let you know how it goes,
Sara
I made the cake and it was a bit soggy in the middle and I was nervous.
However it was eaten by everyone who said it was perfect and raved ON AND ON about it… perhaps try a little less oil, although I think the cake is just moist and dense.
I have adjusted the recipe to suit a metal cake tin. Laura’s recipe made about 3 cakes so I had to cut it down – apologies if you found the cake did not cook through.
It is a fantastic cake – a real crowd favourite!
Sara