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Lemon yoghurt cake

Serves   8
Prep time: 20 mins
Cooking time: 35-45 mins

This is a lovely cake to share with friends and family – impressive, yet easy.

  • Baking
  • Cake
  • Desserts
  • Lemon
Lemon yoghurt cake




  • 1 cup Meadow Fresh Lovely Lemon Yoghurt
  • ½ cup Meadow Fresh Milk
  • ½ cup cooking oil (not olive)
  • 2 large eggs
  • 2 cups Edmonds self-raising flour
  • 1½ cups sugar
  • Pinch of salt
  • Icing Ingredients:
  • 1 cup icing sugar
  • 2 Tbsp softened Tararua butter
  • 2 Tbsp passionfruit syrup or lemon juice


  1. Preheat the oven to 160°C fan bake.
  2. Grease and paper line the base of a 21cm cake tin.
  3. Mix the yoghurt, milk, oil and eggs together in a bowl
  4. Place the flour, sugar and salt in a large bowl.
  5. Add wet mix to dry. Do not over mix.
  6. Bake for 35- 45 mins.
Passionfruit or lemon icing:

Place it all in a bowl and microwave for 10 seconds. Mix well.  Add more passionfruit syrup/lemon if needed.
A little lemon zest can also be added. Ice cake while warm not hot.


Tip: Cooking times may vary with this cake depending on the oven. You want a little colour on top and a knife coming out cleanly from the centre with it is cooked.

Freezes well.