Lemon yoghurt cake

Difficulty:  Easy

Serves:  8 at home or 24 tastes in the kitchen classroom

Fresh from the garden:  lemon, eggs


  • metric measuring spoons, cups & scales
  • chopping boards & non-slip mats
  • sifter
  • bowls – 2 medium
  • electric beaters
  • baking paper
  • toothpick
  • 1 loaf tin
  • wire rack

  • 260 g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75 g unsalted butter
  • 100 g raw sugar
  • 2 eggs, at room temperature
  • 1 lemon
  • 1 cup yoghurt
What to do

  • Set out your ingredients.
  • Preheat the oven to 180oC.
  • Grease and line the loaf tin with butter and baking paper.
  • Zest the lemon and set aside.
  • Sift together the flour, baking powder and bicarbonate of soda into a medium bowl.
  • In another medium bowl beat the butter until creamy and then gradually add the sugar and beat until the mixture becomes light in colour and texture.
  • Add the eggs to the butter mixture, one at a time, beating well after each is added. Then add the lemon zest and mix until combined.
  • Add the flour mixture in 3 parts, alternating with the yoghurt, beating on low speed until smooth.
  • Scrape the batter, using a spatula, into the loaf tin, and spread evenly. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  • Let cool in the tin for 10 minutes before inverting the cake and peeling off the paper lining. Let the cake cool, right-side up, on the wire rack.
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