Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Lemon Yogurt Cake Recipe
    Lost? Site Map

    Lemon Yogurt Cake

    Lemon Yogurt Cake. Photo by katew

    1/2 Photos of Lemon Yogurt Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jewelies's Note:

    Please note that a New Zealand cup is 250ml.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      Beat eggs, oil, sugar and peel.
    3. 3
      Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess.
    4. 4
      Bake for 30 mins or test with skewer till it comes out clean.
    5. 5
      This cake stays moist for a good week and freezes extremely well.
    6. 6
      Serve dusted with icing sugar.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on August 07, 2010


      Soft and delicate cake, great for me and my lemon glut. Very easy to do, just as easy to eat too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2007


      This was a very easy cake to make but I'm not sure if I did it quite right...I whisked by hand step 2 and then stirred in the rest of the ingredients. I used regular white sugar, vegetable oil and nonfat yogurt. I baked it at 350F. When I tried to remove it from the bundt pan the whole bottom(top) stuck in the pan even though I did grease and flour it. So I turned it with it's undamaged side up. I tasted the broken off part and thought it wasn't lemony enough for me so I made a glaze of 1/2 cup sugar and 3 tablespoons fresh lemon juice. I poked some holes in the cake and drizzled the glaze over it and let it sit overnight. The next morning I tried to cut slices and they crumbled apart. The cake had a very crumbly soft muffin texture...I'm not sure if it's because I mixed it by hand. Anyhow even though it ended up crumbs they were very moist and wonderful tasting. I will be making this again and will try in muffin tins. I wonder if it would work with butter instead of oil? Made for Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Yogurt Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 374.2
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 3.0 g
    Cholesterol 37.9 mg
    Sodium 34.4 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 0.5 g
    Sugars 30.2 g
    Protein 3.9 g

    The following items or measurements are not included:

    lemons, rind of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes