Although I am more than partial to a good Hot Cross Bun, we don’t tend to have such a traditional Easter celebrations anymore with chocolate eggs, as there are no small children around, so this Easter Sunday I was hunting for a good Lemon cake recipe to bake.

I know that I have made many during my ‘blogging career,’ but somehow this post that was drafted in 2020, escaped publication. So here it is Australia’s best Lemon Yoghurt Cake.

Happy Easter!

Lemon Tree

Do you remember the lemon tree, called,’Lots of Lemons,’ I planted at the Home by the Sea, a few months back? Due to the poor quality of our soil, we planted it in a pot in the backyard. I remember Chris was curious as to how it would grow.

It is budding a small lemon, just one, but it is its first year living at our home.

UPDATE 2023: the lemon tree is now in a garden bed and is over two metres tall.

In honour of the first lemon, and a large tub of yoghurt to use up before its use by date, I made a Lemon Yoghurt Cake. And it was light, tangy and delicious.

Australia’s Best Lemon Yoghurt Cake

The following recipe makes one large ring cake, two sandwich pan cakes or around 2 dozen cupcakes.

Adapted from bestrecipes.com.au

Lemon Yoghurt Cake Recipe

Ingredients

• 1 and 3/4 cups sugar – I only used 1.5 cups
• 2 eggs
• 1/2 tsp salt
• 4 tsp lemon juice
• Zest of 2 lemons
• 3/4 cup oil
• 1 cup natural yoghurt
• 2 cups self-raising flour (If you don’t have Self-raising flour in your country you can make it by adding 2 teaspoons of baking powder to each cup of Plain flour)

Method

1. In a bowl, mix rind, oil, eggs and sugar with a fork.
2. Add remaining ingredients and combine well.
3. Pour into your selected cake tin – I use a ring tin and bake at 180C for 30- 40 minutes.
4. Leave to cool for 10 minutes then turn out
5. Prick holes in the top of the cake and dribble lemon juice over the top. This gives it a tangy flavour.
6. Dust with icing sugar and serve.