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Sharyn's Zesty Lemon Cake

Sharyn's Zesty Lemon Cake

As tested in the Milly's Test kitchen and featured in our fabulous Baking 101 Class.


1 ¾ Cups Sugar
2 Lemon rinds
2 Eggs
1 Cup Oil, (not Olive)
150g Yoghurt – pottle
2-3 Tbsp lemon juice
2 Cups Self Raising flour

Lemon Drizzle Icing
225g Icing sugar
1 lemon, zest and juice


Pre heat oven to 170C. Place sugar and peeled lemon rind in a Food Processor, chop finely. Add eggs and oil combine until thick and smooth then add yoghurt and juice. Sift flour and add to Food Processor in 3 batches, pulsing to just combine.

Bake in a large greased Bundt pan for around 40 minutes, until a skewer comes out clean. Leave at least 10 minutes before turning out.

To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top

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