Lemon, Yoghurt & Pistachio Cake Recipe
Indulge in our light and dreamy lemon cake recipe

Not too sweet, this cake is perfect for a café-style treat and when you want to serve something a little special. The lemon drizzle and pistachio sprinkles give it a totally Instagram-worthy finish.

20 Mins
45 Mins
Ready In
65 Mins

What you need

  • 3 eggs
  • 1 cup caster sugar
  • 2 lemons, juice and zest
  • 2 cups self raising flour, sifted
  • 1 cup De Winkel Plain Unsweetened Yoghurt
  • 1/2 cup vegetable oil
  • 1/2 cup desiccated coconut

Lemon drizzle

  • 1 cup icing sugar
  • Juice of 1 lemon

To serve

  • 1/3 cup pistachio nuts, roughly chopped 
  • De Winkel Plain Unsweetened Yoghurt

Here's how it's done

  1. Preheat oven to 180°C. Grease and line a round 22cm cake tin with removable sides. 
  2. Beat together eggs and sugar until pale and creamy. Add lemon juice and zest, then beat for a further minute.
  3. Stir in flour, yoghurt, oil and coconut until smooth. 
  4. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into centre comes out clean. Remove from the tin while hot.
  5. For the drizzle, mix lemon juice and icing sugar together, and skewer holes in the cake and pour drizzle all over it. Scatter with pistachio nuts. 
  6. Serve with extra yoghurt.

Mix it up

For an easy twist, turn this recipe into an orange almond cake. Just switch out the pistachios for almonds, and the lemons for oranges.

You might also like