Lemon Syrup Cake

A soft and delicate lemon yoghurt cake, drizzled with a tangy lemon syrup. Perfect served with a dollop of yoghurt and coffee.

– Eggs – White Sugar – Lemon Zest – Lemon Juice – Flour – Baking Powder


Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan. In a medium sized mixing bowl add the eggs and sugar.


Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface.


Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined.


Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix.


Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.


Swipe up for the full recipe!