lemon yoghurt bundt cake

Photo Cred: Brodie Lane
Photo Cred: Brodie Lane
Fresh, moist and light; this Lemon Yoghurt Cake is our saviour when entertaining unexpected visitors. The ingredients are basic and always on hand making this our favourite go to recipe. A versatile little number, we sometimes omit the lemon, add 2 teaspoons of vanilla extract and spike the cake with a generous handful of raspberries. For a tangier version feel free to use greek yoghurt or thick natural yoghurt. Yum!


  • 3/4 cup vegetable oil
  • 2 large eggs
  • finely grated lemon rind of 1 lemon
  • 1/4 cup lemon juice
  • 1 cup thick vanilla yoghurt
  • 1 1/2 cups caster sugar
  • 2 cups self-raising flour
  • pinch of salt


  • 1 cup icing sugar, sifted
  • 1 tbsp lemon juice
  • 1 tbsp boiling water


  1. Preheat oven to 160 degrees celsius. Add oil, eggs, lemon rind, lemon juice, yoghurt and sugar to a large bowl and whisk to combine. Sift over flour and stir until smooth.
  2. Pour mixture into a well-greased 24cm non-stick bundt tin and bake for 50-55 minutes or until a skewer inserted comes out clean.
  3. Allow the cake to stand in the tin for 5 minutes.
  4. To make the lemon drizzle, mix to combine the sugar, lemon juice and boiling water.
  5. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is warm.

Serves 10-12

Enjoy! x

4 thoughts on “lemon yoghurt bundt cake

    1. Hi, caster sugar is also known as superfine sugar or baker’s sugar. It’s a bit finer than granulated sugar and dissolves faster. The flour does need to be self-raising/self-rising. If you dont have this you could try using plain flour and adding 2 teaspoons of baking powder for every cup of flour (so 4 teaspoons for this recipe). Hope this is helpful 🙂


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