Lemon Yoghurt Cake

30 minutes

Preparation Time

1 hour 15 minutes

Cooking Time




EVOO for greasing cake tin
3 large eggs
100g honey
1 vanilla bean, seeds only, or 1 tsp vanilla paste
2 large lemons, finely zested and juice (yield approx. 75g)
300g almond meal
100g desiccated coconut
1 tsp baking powder
300g Greek Yoghurt (or thick coconut yoghurt for dairy free)
100g EVOO
Pinch of salt
2 large lemons, strip zested and juice (yield approx. 75g)
60g honey
2 tbsp water


Preheat oven to 160° Celsius. Line the base of a 20cm cake tin, not spring form as it may leak, with baking paper, and grease the sides with butter or coconut oil.
Whisk eggs, vanilla and honey with an electric mixer until fluffy, before adding lemon zest and juice and continue to beat for another 2 minutes.
Add almond meal, baking powder, yoghurt, coconut and EVOO to bowl, and mix until thoroughly combined.
Pour batter into the lined cake tin and place it into a baking dish with water half way up the sides.
Bake for 45 minutes, or until lightly golden on top. If you notice your oven has a hot spot or cake is browning unevenly turn it around at this point.
Cook for another 25-30 minutes at 180° Celsius, or until a skewer comes out clean.
Remove cake from oven and let sit at room temperature.
Place lemon juice, zest, honey, and water into a small saucepan and simmer over low heat for 5 mins.
Poke holes all over cake and pour half the hot syrup over the cake, reserve zest.
Allow cake to sit with syrup for up to 30 minutes.
Turn out, upside onto serving platter. Serve with remaining zest and syrup.
Serve with additional yoghurt or cream as desired.
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