Lemon Yoghurt Cake

From our friends at Jalna comes this sweet and tangy lemon yoghurt cake, a guilt-free treat.

At a glance

1 hour, 45 minutes
Serves 8 people


  • Extra virgin olive oil for greasing cake tin
  • 3 large eggs
  • 100g honey
  • 1 vanilla bean, seeds only, or 1 tsp vanilla paste
  • 2 large lemons, finely zested and juiced (yield approx. 75g)
  • 300g almond meal
  • 100g desiccated coconut
  • 1 tsp baking powder
  • 300g Greek Yoghurt
  • 100g extra virgin olive oil
  • Pinch of salt

Syrup Ingredients

  • 2 large lemons, strip zested and juiced (yield approx. 75g)
  • 60g honey
  • 2 tbsp water


  1. Preheat oven to 160° Celsius. Line the base of a 20cm cake tin, not spring form as it may leak, with baking paper, and grease the sides with olive oil.
  2. Whisk eggs, vanilla and honey with an electric mixer until fluffy, before adding lemon zest and juice and continue to beat for another 2 minutes.
  3. Add almond meal, baking powder, yoghurt, coconut and olive oil to the bowl, and mix until thoroughly combined.
  4. Pour batter into the lined cake tin and place it into a baking dish with water half way up the sides.
  5. Bake for 45 minutes, or until lightly golden on top. If you notice your oven has a hot spot or cake is browning unevenly turn it around at this point.
  6. Cook for another 25-30 minutes at 180° Celsius, or until a skewer comes out clean.
  7. Remove cake from oven and let sit at room temperature in its tin.


  1. Place lemon juice, zest, honey, and water into a small saucepan and simmer over low heat for 5 mins.
  2. While still in the tin, poke holes all over the cake and pour half the hot syrup over the cake, reserve zest.
  3. Allow cake to sit with syrup for up to 30 minutes.
  4. Turn out, upside onto serving platter. Serve with remaining zest and syrup.
  5. Serve with additional yoghurt or cream as desired.