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lemon yoghurt cake

Lemon Yoghurt Cake served with Orange & Cardamom Syrup


This moist yoghurt cake with some sticky citrus and spice syrup is truly irresistible.

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250 g butter, softened
4 Tbsp (60 ml) finely grated lemon rind
250 g castor sugar
3 eggs
4 Tbsp (60 ml) desiccated coconut, toasted
½ C (50 g) ground almond
juice of 1 lemon
400 g self-raising flour
250 g Greek-style yoghurt


rind of 1 orange
juice 1 orange
½ C (125 ml) water
2/5 C  (100 ml) honey
5 cardamom pods, bruised

Preheat oven to 180ºC and grease a 20cm ring cake tin.

To toast the coconut, place in a pan and dry roast over a medium heat until golden brown.  Set aside to cool.

Using an electric beater, beat the butter, lemon rind and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

Using a wooden spoon, stir in the coconut, almond, lemon  juice, flour and yoghurt until just combined. Spoon the mixture into the prepared cake tin and spread evenly.

Bake for about 50 minutes then stand for 5 minutes before turning out the cake onto a wire rack.

Combine all the ingredients for the syrup in a pot and stir until it begins to boil. Reduce the heat and simmer until the syrup has slightly reduced.

Remove the cake from the tin and place on a serving dish.

Remove and discard the cardamom from the syrup. Pour the syrup over the cake while still hot.