Donna Hay’s Lemon Yoghurt Cake

Donna Hay's Lemon Yoghurt Cake

Serves 10-12

This cake is easy-peasy, lemon squeezy! It’s one-bowl-wonderful and lemon luscious! One slice is never enough! Check out the Thermomix conversion here.


¾ cup (180ml) vegetable oil

2 eggs

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

1 cup (280g) thick natural yoghurt

1¾ cups (385g) caster sugar

2 cups (300g) self-raising  flour


¾ cup (120g) granulated sugar

¼ cup (60ml) lemon juice

How to

  1. Preheat oven to 180°C /160C fan-forced. Liberally grease and lightly flour a bundt tin.
  2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
  3. Sift over the flour, and stir until smooth.
  4. Pour the mixture into prepared tin and bake for 35-40 minutes or until cooked when tested with a skewer.
  5. Allow the cake to cool for about 10-15 minutes and then remove from the tin and place on a plate.
  6. To make the lemon frosting, gently stir together the sugar and lemon juice.
  7. Spoon over the cake and allow to set. Serve warm.

Other info

TIP! For a beautiful bundt – make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.


  • sew appetising

    Hey Sam, I love bundts…and I’ve made this cake in a normal tin as per the book (it’s the only Donna Hay I own!) it is very like one I make using Nigella’s Spruced up Vanilla Cake recipe, but adding lemon juice and zest instead of the vanilla…

    Fab! Sara x

    • Sammie

      I’m getting better at bundts! Now I’ll have the confidence to give your spuced-up-Nigella a go! Where would we be without those two wonder women, Donna and Nigella?!