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Yoghurt lemon syrup cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cream the caster sugar with the butter using a hand beater.
  • Then add the eggs, one at a time. (Don't worry if the mixture curdles.) Gently fold in the lemon zest and flour until well combined.
  • Add the yoghurt and also fold in.
  • Lightly oil the base of a springform cake tin and line with baking paper, making the edges a little higher than the top. Then spoon in the cake mixture, smooth the top and cook in the oven for 30-40 mins until a skewer comes out clean.
  • When the cake is ready, put the water, lemon juice and white sugar in a pot and gently simmer for 5 mins.
  • Then poke the cake about 30 times with a skewer and evenly spoon the syrup over the top. Set aside to cool
  • Slice the cake and serve with whipped cream or extra yoghurt on the side.
  • from Matthew Evans, Sydney food writer


  • 200 gm caster sugar
  • 125 gm unsalted butter, softened
  • 3 large eggs, at room temperature
  • grated rind & juice of ½ lemon
  • 200 gm self-raising flour
  • 200 gm natural yoghurt
  • cooking oil spray
  • 1/3 cup water
  • 150 gm white 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.

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