{has_more=true, offset=50, total=57, results=[{comment_text=cake was so moist and yum, approved=true, user_name=love it, hs_createdate=1702249858877, rating_new__1_5_=5, id=11174112563}, {comment_text=Yum...., approved=true, user_name=Penny, hs_createdate=1702249856938, rating_new__1_5_=4, id=11175365381}, {comment_text=aw so yummy this cake did not last long in our house maybe not even half an hour!!!!! yum yum yum=)!!!, approved=true, hs_createdate=1702249856919, rating_new__1_5_=5, id=11175430714}, {comment_text=One of the best lemon yoghurt cakes I have ever tried and easy to make. Have made this a few times now. Delicious, approved=true, hs_createdate=1702249856908, rating_new__1_5_=5, id=11175531549}, {comment_text=Delicious and easy to make but like an earlier reviewer said, my cake did not rise like the picture. In fact it was half the height! I'm an experienced baker and have tried baking this twice but both times the cake rose but then dropped after cooling down. Still absolutely delish but looked nothing like the picture!!! What am I doing wrong Chelsea?, approved=true, user_name=Bec, hs_createdate=1702249856839, rating_new__1_5_=3, id=11175575725}, {comment_text=Yummy, I just used ordinary sugar and added a tablespoon of brown sugar to it. I also tipped the lemon syrup over the cake while it was still hot. Lovely tangy moist cake., approved=true, hs_createdate=1702249855442, rating_new__1_5_=5, id=11175519014}, {comment_text=this lemon cake is very special!, approved=true, user_name=1471241192, hs_createdate=1702249854910, rating_new__1_5_=5, id=11175347275}, {comment_text=Very easy and very yummy. I have also replaced the flour with Gluten Free Baking Mix and it was just as nice., approved=true, user_name=Kimbo, hs_createdate=1702249854477, rating_new__1_5_=5, id=11175587217}, {comment_text=It was a bit flat and I could taste the egg a bit.Next time I'll put one less egg and more baking powder....it was delicious though., approved=true, user_name=Ruby, hs_createdate=1702249854081, rating_new__1_5_=3, id=11175396665}, {comment_text=Doubled the recipe, cooked in big oblong tin for 59 mins and it was beautiful. Will be a \go to recipe\" from now on. Used lemon flavoured yoghurt to intensify flavour.", approved=true, user_name=Lynn, hs_createdate=1702249853969, rating_new__1_5_=5, id=11175369600}]}
Reviews
57
What did you think of this recipe?
love it
cake was so moist and yum
5
Penny
Yum....
4
Unknown
aw so yummy this cake did not last long in our house maybe not even half an hour!!!!! yum yum yum=)!!!
5
Unknown
One of the best lemon yoghurt cakes I have ever tried and easy to make. Have made this a few times now. Delicious
5
Bec
Delicious and easy to make but like an earlier reviewer said, my cake did not rise like the picture. In fact it was half the height! I'm an experienced baker and have tried baking this twice but both times the cake rose but then dropped after cooling down. Still absolutely delish but looked nothing like the picture!!! What am I doing wrong Chelsea?
3
Unknown
Yummy, I just used ordinary sugar and added a tablespoon of brown sugar to it. I also tipped the lemon syrup over the cake while it was still hot. Lovely tangy moist cake.
5
1471241192
this lemon cake is very special!
5
Kimbo
Very easy and very yummy. I have also replaced the flour with Gluten Free Baking Mix and it was just as nice.
5
Ruby
It was a bit flat and I could taste the egg a bit.Next time I'll put one less egg and more baking powder....it was delicious though.
3
Lynn
Doubled the recipe, cooked in big oblong tin for 59 mins and it was beautiful. Will be a \go to recipe\" from now on. Used lemon flavoured yoghurt to intensify flavour."
Preheat oven to 170ºC bake. Grease a 20cm round spring-form (or removable base) cake tin and line with baking paper.
Cream the Chelsea Caster Sugar, butter and lemon zest until pale and fluffy. Add the eggs one at a time and mix briefly to combine.
Sift in the flour and baking powder. Mix briefly, then add the yoghurt and mix until well combined.
Pour into prepared tin and bake for 45 minutes, until cake springs back when lightly pressed on top, and a skewer inserted into the centre comes out clean. Leave to cool in tin for 15 minutes before turning out onto a wire rack.
Serve warm or at room temperature, drizzled with lemon syrup, with a dollop of whipped cream or yoghurt.
Lemon Syrup While the cake cooks, place the lemon juice and Chelsea Caster Sugar in small saucepan and heat gently without stirring, until the sugar dissolves. Remove from heat. Can be used warm or cool.
aw so yummy this cake did not last long in our house maybe not even half an hour!!!!! yum yum yum=)!!!
5
Unknown
One of the best lemon yoghurt cakes I have ever tried and easy to make. Have made this a few times now. Delicious
5
Bec
Delicious and easy to make but like an earlier reviewer said, my cake did not rise like the picture. In fact it was half the height! I'm an experienced baker and have tried baking this twice but both times the cake rose but then dropped after cooling down. Still absolutely delish but looked nothing like the picture!!! What am I doing wrong Chelsea?
3
Unknown
Yummy, I just used ordinary sugar and added a tablespoon of brown sugar to it. I also tipped the lemon syrup over the cake while it was still hot. Lovely tangy moist cake.
5
1471241192
this lemon cake is very special!
5
Kimbo
Very easy and very yummy. I have also replaced the flour with Gluten Free Baking Mix and it was just as nice.
5
Ruby
It was a bit flat and I could taste the egg a bit.Next time I'll put one less egg and more baking powder....it was delicious though.
3
Lynn
Doubled the recipe, cooked in big oblong tin for 59 mins and it was beautiful. Will be a \go to recipe\" from now on. Used lemon flavoured yoghurt to intensify flavour."