Easter Cake Recipe: How To Make A Lemon Yoghurt Cake

04/04/2014 12:36 | Updated 20 May 2015

If you're going to stay with friends or family over Easter and you want to find an alternative gift to the usual chocolate egg, why not create your own foodie present?

This lemon yoghurt cake is quick and easy to make, plus who could refuse a slice of homemade cake with a cup of tea on a weekend afternoon?

Want to give this recipe a try? Watch below to see Andrea and Sarah from the food blog Peanut Buttered show you how it's done:

Prep time: 20 minutes

Cook time: 25 minutes

You will need (to serve six:)

1 large lemon

2 large eggs

100g unsalted butter at room temp

180g flour

1tsp baking powder

1tsp bicarbonate of soda

150g caster sugar

160ml plain yoghurt

STEP 1: Make the cake batter

Grease a loaf pan and pre-heat the oven to 180c. Beat together the butter and 100g of the sugar. Add in your eggs, one at a time, followed by the yoghurt and the zest of the lemon. With the mixer on slow, add the flour and beat until just combined.

STEP 2: Bake

Transfer to the loaf pan and bake for 25 mins, until the cake shrinks from the edges of the pan and a tester comes out clean.

STEP 3: Make the lemon glaze

Allow the cake to cool slightly, and in the meantime, heat the lemon juice from your lemon and the remaining caster sugar in a pan until the sugar is dissolved.

STEP 4: Glaze the cake

While the cake is still warm, prick holes with a skewer, concentrating mainly on the natural crevice so that your cake isn't covered in obvious ugly holes. Pour the liquid all over the top of your cake either while it's still in the tin or when transferred to a wire rack. Serve with tea.


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