Lemon Cake

January 2020

When I think about local fruits, I immediately think about what I can bake with them. I started making this lemon cake years ago, and ever since, it’s become a staple of our home.

Warning: it’s addictive!

Makes two 25cm English Cake pans

You’ll Need

3 eggs

1 ¼ cups sugar

1 tsp. vanilla extract

Pinch of salt

2 grated lemon peels

¼ cup fresh lemon juice

½ cup vegetable oil

½ yogurt (100 ml.) yogurt- don’t use the low-fat stuff here!

1 cup flour

1 tsp. baking powder


1 tsp. plain yogurt

1 tsp. fresh lemon juice

5-6 heaping tbsp. powdered sugar

Here’s How:

  1. Pre-heat oven to 340 degrees F
  2. Mix eggs, sugar, vanilla and salt in a mixer at high speed for 4-5 minutes until mixture is airy and has risen. Add the grated lemon peel and juice and mix slowly.
  3. Mix oil and yogurt in a separate bowl and add slowly while mixing to other ingredients. Mix well.
  4. Sift flour and baking powder and add to mixture, fold until mixed well.
  5. Transfer to baking pans and straighten into one layer. Bake for 25-35 minutes until a toothpick inserted into the middle comes out with moist crumbs. Let cool.
  6. Glaze: Add yogurt, lemon juice and powdered sugar to bowl and mix until thick. Use a spoon to drip on the cakes. Add fresh strawberries for decoration.