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Lemon yoghurt syrup cake

Lemon yoghurt syrup cake

Total Time
50 min
15 min
35 min


Plain flour

1 cup(s), (250g)

Baking powder

1 tsp

Bicarbonate of soda

½ tsp

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Lemon juice

2 tbs

Reduced fat oil spread

70 g

Caster sugar

¾ cup(s), (165g)

Fresh lemon rind

2 tsp, finely grated


2 medium

Lemon juice

½ cup(s), (125ml)

Caster sugar

¼ cup(s), (55g)

Fresh lemon rind

1 tbs, finely grated


  1. Preheat oven to 180°C.. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  2. Sift flour, baking powder, bicarbonate soda and salt into a large bowl.
  3. Whisk yoghurt and lemon juice in a jug until smooth.
  4. Use an electric beater to beat spread, sugar and lemon rind in a large bowl until light and fluffy. Beat in eggs, 1 at a time, until just combined. Spoon into prepared tin. Bake for 35 minutes or until a skewer inserted in the centre comes out clean.
  5. Meanwhile, to make syrup, place lemon juice, sugar and lemon rind in a small saucepan with 1/4 cup( 60ml) water. Cook over medium heat, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat and simmer for 5 minutes or until liquid is reduced by half.
  6. Stand cake for 5 minutes in tin then turn onto a serving plate. Drizzle hot syrup over warm cake to serve.


SERVING SUGGESTION: 99% fat-free plain yoghurt and fresh strawberries.