Back to Recipe Menu

Claudia Roden's yoghurt cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Beat the egg yolks and caster sugar until thick and creamy. Add the flour and mix in with a wooden spoon. Then add the yoghurt, lemon zest and juice. Mix well until thoroughly blended.
  • Beat the egg whites in another bowl until stiff peaks form and then gently fold into the batter.
  • Grease a springform cake tin with the melted butter, pour in the batter and cook in the oven for 50-55 mins until golden brown. 
  • When ready, cut into wedges and serve sprinkled with icing sugar.


  • 4 eggs, separated
  • 100 gm caster sugar
  • 3 tbsp plain flour
  • 400 gm Greek-style yoghurt, strained
  • grated rind & juice of 1 lemon
  • melted unsalted butter
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm