It’s Sunday, Why Don’t You: Bake A Cake

Rainy day Sunday, lemony yoghurt cake – correct method.

Scroll through for recipe!


Recipe thanks to Donna Hays. They don’t call it “Fast Fresh and Simple” for nothing. This cake took the total of 1 mixing bowl (hello no washing up) and less than an hour from start to devouring time. The lemon gives a perfect hit of tanginess while the yoghurt really lightens up the texture of the cake.


For the cake:


  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup thick natural yoghurt
  • 1 3/4 cups caster sugar
  • 2 cups self-raising flour


For the frosting:


  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice


Lemony Yoghurt Cake, correct method:


  1. Preheat oven to 180 degrees Celcius.
  2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl. Whisk to combine.
  3. Sift over flour + stir until smooth.
  4. Pour the mixture into a greased 24cm fluted ring tin + bake for 35 minutes or until cooked when tested with a skewer.
  5. While the cake is still hot remove from the tin and place on a plate.
  6. To make the lemon frosting, gently stir together the sugar and lemon juice.
  7. Spoon over the cake and allow to set. Serve warm.



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