Almond and yogurt lemon cake

Fluffy, moist and packed full of flavour.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 10
  • Print


Almond and yogurt lemon cake
  • 4 eggs
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (140g) yoghurt
  • 1/2 cup (125ml) vegetable oil
  • grated rind of 1 lemon
  • 2 1/4 cup (270g) almond meal
  • 1/2 cup (75g) plain flour, sifted
  • 2 teaspoon baking powder
Lemon syrup
  • juice of 2 lemons
  • 1/3 cup (75g) caster sugar
  • grated rind of 1 lemon


Almond and yogurt lemon cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line base and sides of a 22cm cake pan with baking paper.
  • 2
    Beat eggs and sugar in an electric mixer until mixture is pale. Add yoghurt, oil and rind and beat well. Fold in almond meal, flour and baking powder. Pour into prepared pan and bake for 35-40 minutes, until a skewer inserted comes out clean. Turn out onto a platter.
  • 3
    Meanwhile, combine syrup ingredients in a saucepan with 2 tablespoons water on low heat. Stir for 2 minutes, until sugar dissolves. Increase heat and bring to boil. Simmer for 10 minutes, until syrupy. Pour over hot cake. Slice to serve.

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