Yoghurt cake

Total time: 1hr 30m
Preparation Time: 20m

For 12 pieces

Nutritional Information

Contains 405 Kcal, 6g Protein, 62g Carbohydrates, 15g Fat


  • Dough
  • 150 g butter, cut into pieces, soft
  • 180 g vanilla yoghurt
  • 3 tbsp poppy seeds
  • 360 g sugar
  • 1 organic lemon, use grated zest, set aside 1 ½ tbsp of juice
  • 1 pinch salt
  • 3 eggs
  • 360 g white flour
  • 1 tsp baking powder
  • Lemon glaze
  • 100 g icing sugar
  • Utensils
  • A cake tin (approx. 30 cm) lined with baking paper

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  • Dough

    Beat together the butter, yoghurt, poppy seeds, sugar, lemon zest, salt and eggs using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the mixture to the prepared cake tin.
  • Bake

    For approx. 70 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • Lemon glaze

    Mix the icing sugar and reserved lemon juice, drizzle on top of the cake.
  • Note:

    The yoghurt may curdle when the butter, yoghurt, sugar and eggs are stirred together. However, this will not affect the quality or flavour of the baked cake.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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