Lemon and yoghurt cake

Photographer: Emma

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.


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


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.