Fridge Friend recipes
Lemon Yoghurt Cake recipe
A light, tangy sponge with a moist crumb and bright citrus flavour, lifted by creamy yoghurt. Perfect with a cup of tea or served as a simple pudding with a dusting of icing sugar.
55 min · Easy · British Jump to method
Ingredients
- 150g Yoghurt
- 175g Caster Sugar
- 200g Self-raising Flour
- 3 Eggs
- 100g Unsalted Butter
- 2 Lemon
- 1 tsp Baking Powder
- 75g Icing Sugar
| Nutrition | Per serving |
|---|---|
| Calories | 398 kcal |
| Protein | 6.8 g |
| Carbohydrates | 56.1 g |
| Fat | 15.3 g |
| Saturated fat | 8.4 g |
| Fibre | 0.8 g |
| Sugar | 32.4 g |
| Sodium | 142 mg |
Why this works
A sweet, energy-dense cake with moderate protein from eggs and yoghurt, but high in sugar and saturated fat, so best enjoyed as an occasional treat.
Vitamin C from lemons. The lemon zest and juice contribute some vitamin C and citrus phytochemicals, though the amount per slice is modest after baking.
Protein and calcium. Eggs and yoghurt provide some protein and calcium, supporting satiety and bone health compared with a plain sponge.
High sugar load. Caster sugar, icing sugar and refined flour make this a high-sugar, higher-glycaemic bake, so portion size matters, especially for blood sugar control.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and line a 20 cm cake tin with baking paper.
- Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir through the yoghurt and lemon zest.
- Fold in the self-raising flour and baking powder until just combined; do not overmix.
- Spoon the batter into the prepared tin and level the top.
- Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix the icing sugar with a little lemon juice to make a drizzle, then spoon over the cooled cake before serving.
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