Lemon-and-yoghurt cake

Lemon-and-yoghurt cake

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  • 6
  • Easy
  • 15 minutes
  • 30 minutes
  • Cederbeg Bukettraube 2016


  • 100 g butter
  • 100 g caster sugar
  • 2 free-range eggs
  • 1⁄2 cup Woolworths Ayrshire full-cream yoghurt, plus 1 T
  • 1 lemon, zested
  • 175 g self-raising flour, sifted
  • 1 x 150 g tub Woolworths coconut-and-lime double-cream yoghurt
  • 2 t fresh coconut, finely grated
  • 1 lime, zested

Cooking Instructions

Preheat the oven to 180°C and grease a 16 cm bundt cake tin or 20 cm ring tin.

Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and lemon zest. Mix until combined.

Gently fold the sifted flour into the cake mixture. Pour the mixture into the greased cake tin and bake for 20–25 minutes, or until a skewer comes out clean.

Decorate the cake with the coconut-and-lime yoghurt, grated coconut and lime zest.

Cook's note: Baking with yoghurt makes for extra moist cake. Plus, this coconut icing needs no added sugar and is quite decadent.

Discover more cake recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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