Holly's Lemon & Yoghurt Cake

Holly's Lemon & Yoghurt Cake

This lovely lemon cake was made by Holly as a thank you to her neighbour who often watered her lemon tree over the hot summer. It’s a light and fluffy lemon yoghurt cake, sandwiched with a lemon mascarpone filling and tangy lemon drizzle on top. It takes no time to make and is perfect for those who don’t like overly sweet cakes! The tartness of the yoghurt balances it well.

Be sure to use proper Greek yoghurt not thickened sweet yoghurt and fresh lemons for the zest and juice.



  • 180ml rice bran oil
  • 2 large eggs
  • 1T finely grated lemon rind
  • 1/4 cup lemon juice
  • 1 cup thick Greek yoghurt
  • 2 cups caster sugar
  • 2 cups self-raising flour

Lemon mascarpone:

  • 1 cup icing sugar
  • 250g mascarpone
  • 1t finely grated lemon zest

Lemon drizzle:

  • 1 cup icing sugar
  • 1 T lemon juice


  • Preheat oven to 160⁰C and line a springform cake tin.
  • Mix together the cake ingredients above.
  • Then gently fold in 2 cups self-raising flour.
  • Pour into tin and bake for approx 50mins.
  • Mix the lemon mascarpone ingredients together.
  • Prior to filling and once cooled, cut the cake in half to create two layers.
  • When cool fill with lemon mascarpone.
  • Top with the lemon drizzle.
  • Serve immediately or store chilled in the fridge. It can also be decorated with violets and tender thyme tips!

For more recipe inspiration follow Holly on Facebook and Instagram: @madebyhollys 


Post a comment

Holly's Lemon & Yoghurt Cake Comments

  • Hi, just wondering if 2 cups of sugar is correct for the cake ingredients as this seems like a lot for a not overly sweet cake? Thanks, Belinda


    • Hi Belinda, yes it is correct :) with the tartness of the yoghurt it balances so well. Be sure to use proper Greek yoghurt not thickened sweet yoghurt and fresh lemons for the zest and juice. Enjoy ^Tui Team


      Tui Team

  • This cake is to die for. I made it with just one cup of sugar. Altering the sugar in a recipe makes no difference to the texture of the cake. Deb


  • Hi can I use 180ml of melted butter instead of oil, thank you Leigh


    • Hi Leigh, yes you can use butter instead of oil but you may have a slightly denser cake. Holly has also made this cake with gluten free flour and it was lovely! Thanks, Jenna ^Tui Team

      Tui Team

  • What size tin please?


    • Hi Sue, Holly recommends the following: a 20cm (diameter) round springform tin works best though you could make it in a loaf tin (add 15mins to the cooking time) or a square tin. As all ovens have slight variations in temperature it’s best to keep an eye on your cake in the final 10mins. Happy cooking, Jenna ^Tui Team


  • Goodness, 2 cups of sugar. In this day & age that's a huge amount! I will definitely try it with just one cup.

    Marianne Palmer

  • I have a similar recipe which uses less sugar: whisk together: 1 cup sugar, 2 eggs, 1 cup greek yoghurt (or kefir), 3/4 cup oil. Add 2 cups self raising flour and rind of 2-4 lemons. Bake in 22cm round tin @180 degrees for 40- 45 mins. If not cooked in the center turn off oven and leave for another 5-10 mins. Whilst still hot pour on 1/4cup sugar mixed with 1/4 lemon juice. Delicious.

    Carolyn Campbell

    • Sounds delicious Carolyn! Thanks for sharing. 

      Tui Team