Yoghurt Cake

Preparation time 20 Minutes. Cooking time 40 Minutes. Serves 10.

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For the cake:

  • 125g Butter
  • 1½ cups Caster Sugar
  • 2 Eggs
  • 3½ cups Self-raising Flour
  • 2 cups Greek-style Yoghurt
  • 1 tsp Vanilla Extract
  • Zest of Lemon
  • 2 Egg whites
  • 1 cup Milk

For the syrup

  • 1 cup Sugar
  • ¾ cup Cold water
  • 1 tbsp Lemon juice


For the cake:

Drain the yoghurt for 1 hour to remove excess whey.

Cream butter and sugar, add eggs, mix in flour and yoghurt (don’t over mix as this will toughen the cake). Fold through the lemon zest and vanilla. Beat egg whites to form stiff peaks and gently fold through cake mix. Pour mixture into a greased cake pan and bake at 180˚ for 40 minutes or until a skewer comes out clean when inserted. Cool cake for 5 mins.

For the Syrup:

Mix all ingredients in a saucepan and heat until the sugar has dissolved, pour over warm cake. Serve immediately with a big dollop of sweetened mascarpone or drizzle with a little icing, as per photo on the right.

Handy tip: Try using homemade coconut yoghurt in your Yoghurt Cake instead of Greek style yoghurt for a delicious flavour and summer feel.



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