Greek yoghurt lemon cake with lemon syrup

  • 20 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Greek yoghurt lemon cake with lemon syrup
  • 150 gram butter, at room temperature
  • 1 1/2 cup caster sugar
  • 3 eggs, at room temperature
  • 500 gram greek-style natural yoghurt
  • 1 1/2 cup self-raising flour
  • 1 tablespoon grated lemon zest, plus strips, to serve
  • 3/4 cup lemon juice
  • 2 tablespoon honey


Greek yogurt lemon cake with lemon syrup
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 1.5-litre (6-cup) 24cm (top measurement) ring cake pan.
  • 2
    Using an electric mixer, beat butter and 1 cup of the sugar in a bowl until light and creamy. Add eggs, one by one, beating well after each addition. Fold in 1 cup of the yoghurt, then the flour, half the zest and 1/4 cup of the juice until combined.
  • 3
    Pour mixture into prepared pan; level surface. Bake 50 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a serving plate.
  • 4
    In a small saucepan, combine remaining sugar, remaining zest and remaining juice over low heat. Cook and stir 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat. Simmer 4 minutes or until syrup has reduced and thickened slightly.
  • 5
    Pour warm syrup over warm cake. Sprinkle with zest strips. Place honey and remaining yoghurt in a bowl; stir to combine. Serve cake with yoghurt mixture.


When you have extra lemons, freeze juice in ice-cube trays for later use. You'll need about 4 lemons.

More From Women's Weekly Food