Lemon Yoghurt Cake


  • 1 cup sugar
  • ½ cup Just Fresh Lemon Juice
  • 125g butter, softened
  • 3 eggs
  • 1 cup self-raising flour
  • ¾ cup natural yoghurt

Lemon syrup

  • ¼ cup Just Fresh lemon juice
  • ½ cup sugar
  • Extra yoghurt to serve (optional)


The amazing lemon cake is made with Just Fresh Squeezed Lemon Juice

 Preheat the oven to 170°C. Grease a 20cm spring-form cake tin.

Blend the sugar and Just Fresh Lemon Juice in a food processor. Add the softened butter and process until a pale colour.

Add eggs, one at a time, and pulse to combine. Sift the self-raising flour before adding alternately with the yoghurt in two batches.

Pulse after each addition. Pour into prepared tin and bake for 45-50 minutes. Serve drizzled with lemon syrup and yoghurt.

Lemon Syrup: Place the Just Fresh Lemon Juice and sugar in a small saucepan and heat gently without stirring until the sugar dissolves.