Yogurt cake
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Serves:     people
Notes from Anna
  • A quick 20 minutes prep then this simple sponge is ready for the oven.
  • Kept in an airtight container this cake will last for several days. Read All About Baking in our special Cooking Tips feature.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  2. Wash the lemon and finely grate the rind. Grease a loose-bottomed 22cm cake tin with a little butter and line the base with baking parchment.
  3. Mix the flour, baking powder and desiccated coconut together in a bowl.
  4. In a separate bowl, beat the eggs and sugar together until pale and fluffy. It should take about 5 minutes.
  5. Add the yogurt, then the coconut/flour mix and grated lemon zest. Pour in the oil and beat the mixture well to combine all the ingredients.
  6. Pour the mixture into the prepared tin and bake for 40 minutes until golden and firm when pressed in the middle.
  7. Turn the oven off and leave the cake to cool in the oven for another 5 minutes. Then transfer to a wire rack.
  8. Dust with cocoa powder before serving.

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