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Lisa's Lemon Yoghurt Cake

Name: Lisa's Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 30 min
Yield: 10
Ingredients: 1 ¾ Cup Chelsea White Sugar; 2 Lemons; 1 Cup Oil; 2 Eegs; Pinch of salt; 1 Cup Yoghurt (I use dreamy lemon); 2 Cups Self Raising Flour

4.5

Preparation

10 mins

Bake

30 mins

Difficulty

Easy

Servings

An easy lemon flavoured cake made with yoghurt. Recipe submitted by Lisa, one of our Recipe Club members.

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Ingredients
Method

Ingredients

1 ¾ Cup Chelsea White Sugar
2 Lemons
1 Cup Oil
2 Eegs
Pinch of salt
1 Cup Yoghurt (I use dreamy lemon)
2 Cups Self Raising Flour

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

8

What did you think of this recipe?

Rita Bateman

Difficult to understand I ingredients ie:1C oil 13/4C of Chelsea whit sugar. 1C oil? What does C stand for???

Deb

Made for a whanau hui on the weekend. Easy, fast and delicious. Adding this one to the recipe book.

Sharon

Beautiful moist tasty cake

Tania

Turned out fantastic. Made a large cake. Light, not dry. Yummy lemon flavour but not over powering. Needs way more than 30 min cooking. My new go to cake recipe.

1613780687

Fabulous cake, easy to make and delicious to eat. Our new family favourite!

Elizabeth

This is my new 'go to' cake recipe. It's super quick and easy, especially if you have your own lemons and make your own yoghurt (I do my in an EasiYo yoghurt maker so always have some on hand). I peel the lemon zest with a potato peeler straight into the bowl of the food processor. Use the pulse function when mixing in the flour so it's just combined.NB It definitely takes more than 30 mins to bake. After 30 mins I give it a half turn and put the timer on for another 10-15 mins. You may need to put some tin foil on top for the last 10 mins to stop it browning too much. When cold, ice with a mixture of cream cheese, icing sugar, lemon juice and zest.

Bridget

New go to favourite recipe - doesn't last long in the caketin!

Raewyn

This is such an easy cake to make, and is a family favourite. I peel the lemon with a potato peeler. When cool I top it with lemon frosting, and serve with yoghurt

Method

Heat Oven to 180 degrees Celsius

In food processor put Chelsea White Sugar and the rind of 2 lemons

Blitz until lemon rind and sugar combined.

Add oil, eggs and salt. Blitz to combine.

Add yoghurt and juice of one lemon. Blitz to combine.

Add flour & blitz to combine.

Grease deep ring tin with butter and flour or use cooking spray.

Pour mixture into tin.

Bake for 30 minutes or until cooked.

Allow to cool for 10 minutes in the tin

Run a knife around the edge of the tin and turn cake onto a plate. Enjoy