Lemon Yoghurt Cake- Thanks Alison Holst!



It was a friend’s birthday on Friday and so I made an old favourite of mine from Alison Holst’s Dollars and Sense Cookbook. It is one of those never-fail popular lemony cakes that is good on its own with coffee or slathered in cream or yoghurt for dessert. It keeps really well and is so simple. See http://www.holst.co.nz/Recipes/Lemon-Yoghurt-Cake.aspx


Because this cake contains oil and yoghurt in place of solid fat, it is very easy to mix.


Lemon Yoghurt Cake by Alison Holst
• rind of two lemons
• 1 cup oil
• 2 eggs
• 1.5 cups of sugar
• ½ teaspoon of salt
• 1 cup plain or flavoured yoghurt
• 3 tblsp of lemon juice
• 2 cups of self-raising flour
Grate all the coloured peel from the lemons into a mixing bowl. Add the oil, eggs and sugar and beat with a rotary beater until thick and well blended. Add the salt, yoghurt and lemon juice and beat again briefly. Add the sifted flour and beat gently into a smooth batter. It doesn’t matter if there are a few lumps as they seem to disappear.
Pour mixture into a buttered and floured ring pan and bake at 180 C for 30 minutes or until the sides start to shrink, the centre springs back when pressed and a skewer comes out clean. Leave to cool for about ten minutes before turning out carefully onto a rack.
Serve plain, sprinkled with a little icing sugar or topped with whipped cream.


The recipient of the cake said this, ” I am ploughing through my birthday cake-so moist and lemony and yummy..”

I hope you are having a great long weekend NZders, FG




2 Replies to “Lemon Yoghurt Cake- Thanks Alison Holst!”

  1. My enormous slice of lemony cake smothered in thick creamy yoghurt was delicious. And thanks for the tip to follow Kaz Cooke on Twitter. xxx


  2. I’m off to the kitchen post haste to whip something up for morning tea but this is not what my waistline needs right now


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