Recipe: Lemon cake

Lemon Cake


  • 250 g self raising flour
  • 4 eggs
  • 250 g golden sultanas
  • 120 g plain yoghurt
  • 1\2 teaspoon bicarbonate soda
  • Juice of one lemon
  • Grated zest of one lemon
  • 2 drops vanilla essence



  1. Preheat the oven to 170c
  2. Soak the golden raisins in enough water overnight.  Use a hand blender to bring it to a pulp. 
  3. Sieve the flour and bicarbonate in a mixing bown
  4. Mix together the yoghurt, blended sultanas and eggs.  Mix well.  Add the lemon juice, lemon zest and vanilla.  Fold in the flour mixture. 
  5. Pour the batter  into a greased cake tin (23cm).  Bake for 35 minutes.  Check by piercing the centre with a tootpick before you take it out of the oven.
  6. Allow the cake to cool before removing it from the tin.

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