This easy Lemon Yoghurt Cake recipe makes a delicious dessert or morning tea treat – both regular and Thermomix instructions are included.
For a simple and light Lemon Yoghurt Cake, you really can’t go past this recipe. It certainly is similar to my Lemon and Coconut Sour Cream Cake recipe, however thanks to a delicious vanilla buttercream icing, this recipe just moves ahead to be my favourite of the two!
Thanks to the use of yoghurt, you won’t need any milk for this recipe, and you just need a few other simple ingredients to put this cake together.
I used two medium sized lemons to get enough zest and juice, however you may need three if the lemons you are using are quite small or a little dry.
Lemon Yoghurt Cake Ingredients:
- Butter
- Sugar
- Lemon Rind – you will need 2 – 3 lemons
- Eggs
- Vanilla Extract
- Self-Raising Flour
- Lemon Juice
Tips for Making this Lemon and Yoghurt Loaf Cake:
- I used plain greek yoghurt for this recipe, you can use any brand of yoghurt and can use either greek or natural yoghurt.
- The time it takes to combine the butter and sugar will depend on the temperature of the butter.
- You will need two medium lemons for this recipe. If your lemons are on the smaller side, you will need three.
- If you have any leftover juice or rind, you can freeze to use another time.
- I used an 28 x 13cm loaf tin for this recipe, you can use other size or shaped tins, however the cooking time WILL vary.
- Your loaf will need to have cooled completely before icing with the vanilla buttercream as if it is still warm the buttercream will melt and slide off the cake.
- To store, place in an airtight container and place in a dark place (eg. pantry) for up to 5 days. You can also keep this loaf in the fridge, just bring it to room temperature before eating.
- This recipe is also freezer friendly.
More Easy Lemon Recipes
You might also like these recipes:
- Lemon and Blueberry Loaf
- One Bowl Lemon and Coconut Cake
- Lemon Blondies
- No Bake Lemon Slice
- Lemon Balls
- Baked Lemon Cheesecake
- Lemon Poppy Seed Muffins
- No Bake Lemon Cheesecake Slice
- Lemon and Sultana Scones
- Lemon Spread
Lemon and Yoghurt Loaf Recipe
This easy Lemon and Yoghurt Loaf is topped with a creamy vanilla buttercream making it a great dessert or sweet treat for your next special occasion. Both regular and Thermomix instructions are included.
Equipment
- 28 x 13cm loaf tin
Ingredients
- 175 grams butter softened
- 1 cup caster sugar 220 grams
- 1 & ½ tbsp lemon rind finely grated
- 3 eggs
- 2 tsp vanilla extract
- 1 & ¾ cups self raising flour 265 grams
- ½ cup plain yoghurt 130 grams – see notes
- ¼ cup lemon juice
Vanilla Buttercream
- 125 grams butter softened
- 1 & ½ cups icing sugar
- 2 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a loaf tin with baking paper.
- Place the softened butter, caster sugar and lemon rind into the bowl of an electric mixer and beat on a medium speed for 5 – 6 minutes or until the mixture is smooth and creamy.
- Add the eggs one at a time and beat well between each addition.
- Add the remaining ingredients and mix until the batter just comes together.
- Transfer to your prepared loaf tin and bake for 45 – 50 minutes or until the loaf is cooked through when tested with a skewer.
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a loaf tin with baking paper.
- Carefully cut the outer skin of your lemons and place into your Thermomix bowl. Use the 1 second turbo function to blitz until finely grated. If you have any extra rind, pop it into a zip lock bag and keep in your freezer until needed.
- Without washing the bowl, add the softened butter, caster sugar and lemon rind. Mix for 45 seconds, speed 3.
- Scrape down the sides of the Thermomix bowl and mix for a further 30 seconds, speed 4 or until smooth and creamy.
- Add the remaining ingredients and mix for 10 seconds, speed 5.
- Scrape down the sides of the Thermomix bowl and mix for a further 6 seconds, speed 5 or until combined.
- Transfer to your prepared loaf tin and bake for 45 – 50 minutes or until the loaf is cooked through when tested with a skewer.
Vanilla Buttercream
- Place the softened butter and the icing sugar into the bowl of an electric mixer and mix fo 5 – 6 minutes or until pale and creamy. Add the remaining ingredients and mix to combine.
- Spread the icing over the top of the cooled cake.
Notes
- I used plain greek yoghurt for this recipe, you can use any brand of yoghurt and can use either greek or natural yoghurt.
- The time it takes to combine the butter and sugar will depend on the temperature of the butter.
- You will need two medium lemons for this recipe. If your lemons are on the smaller side, you will need three.
- If you have any leftover juice or rind, you can freeze to use another time.
- I used an 28 x 13cm loaf tin for this recipe, you can use other size or shaped tins, however the cooking time WILL vary.
- Your loaf will need to have cooled completely before icing with the vanilla buttercream as if it is still warm the buttercream will melt and slide off the cake.
- To store, place in an airtight container and place in a dark place (eg. pantry) for up to 5 days. You can also keep this loaf in the fridge, just bring it to room temperature before eating.
- This recipe is also freezer friendly.
Nutrition
Calories: 279kcalCarbohydrates: 57gProtein: 6gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 58mgPotassium: 112mgFiber: 1gSugar: 40gVitamin A: 137IUVitamin C: 4mgCalcium: 64mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
You can find more easy desserts in our Cakes and Cheesecakes eBook – also available in a Thermomix edition! You can shop the full range of books, eBooks and products here.
Ben M
This looks delicious!
Susan
This cake was absolutely amazing! My family love it! Its so moist and delicious. The buttericing just goes perfectly with it. Will be making again soon! Thank you so much for a great recipe.