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Lemon and yoghurt drizzle cake

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125 g g Natural Yoghurt Natural Yoghurt
500 g g Self-Raising Flour Self-Raising Flour
150 ml ml Vegetable Oil Vegetable Oil
125 g g Caster Sugar Caster Sugar
2 Eggs Egg
1 Lemon Lemon
(zest, grated)
1 tsp tsp Icing Sugar Icing Sugar

For the lemon drizzle:

1 Lemon Lemon

Lemon and Yoghurt Drizzle Cake

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50 min


1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 1kg loaf tin with oil.

2 Pour the yoghurt into a large bowl. Pour the oil into the yoghurt pot until three-quarters full. Add this to the yoghurt and stir to combine. Wash out the yoghurt pot.

3 Add the grated lemon zest, eggs, sugar and flour, using the yoghurt pot to measure the sugar and flour. Stir to combine well.

4 Pour the cake batter into the prepared loaf tin and bake for 40-45 minutes until golden brown. The cake is ready when a skewer inserted into the centre comes out clean.

5 Stir the icing sugar into the lemon juice and mix until smooth.

6 Pour the drizzle over the loaf cake as soon as it comes out of the oven.

Makes 1 loaf


Fat12,1 g Carbonhydrates54,2 g Protein7,2 g kCal355