lemon yoghurt cake

Baking with yoghurt is easy, semi-healthy, and tasty. Lately I am really into this lemon yoghurt cake from Donna Hay. Donna Hay is basically amazing, absolutely every recipe I’ve made from her has been amazing. Plus, the pictures in her cookbooks are the best. Anyway, this cake is light enough to be breakfast, but sweet enough to be dessert. Perfect!


  • 1/4 cup butter, melted a bit but not completely
  • 1 cup sugar
  • 2 eggs
  • 1 cup balkan-style yoghurt
  • juice from two lemons
  • lemon zest from one lemon
  • 2 1/2 cups flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Mix the butter and sugar together, then add the eggs and beat well.  Mix in the yogurt, lemon juice, and zest, then add the sifted dry ingredients.  Pour the mixture into a greased pan, and bake at 350 for 45 minutes.  The cake rises pretty substantially, so make sure you grease all the way up the pan.

This is a really delicious cake.  I’ve brought it to two events and made one for the apartment in the last week.  I think I should probably take a break from this recipe, but it’s so good that I don’t really want to.


2 responses to “lemon yoghurt cake

  1. mmm…fluffy, yet with a bit of a crust–this looks fantastic!

  2. Beth, because I care 🙂


    Petrina Tinslay is Donna Hay’s photographer on all (most?) of those beautiful books. Enjoy.

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