Lemon Drizzle Cake Recipe


Lemon drizzle cake with natural yogurt and natural yogurt icing

A teatime favourite that’s low in calories, perfect served with a cup of tea.

Preparation time: 10 minutes                                 Serves: 4-6 people

Cooking time: 35-40minutes



For the cake:

150g caster sugar

Grated zest and juice of 1 lemon

160g Llaeth y Llan Low Fat Natural Yogurt

150ml Sunflower oil

2 large eggs

270g self-rising flour

1tbsp butter, for greasing

For the syrup (optional):

100ml (about 4 lemons) lemon juice

75g sugar


1)      Preheat the oven to 160®c/ Gas mark 3

2)      Grease a 20cm diameter round cake tin with butter and line the base with baking parchment

3)      Place the lemon zest and juice in a large bowl adding sugar with the yogurt, oil, flour and eggs. Use a wooden spoon to mix everything together.

4)      Pour the mixture into the prepared cake tin and transfer into the middle of the oven to bake for 55 minutes or until risen and springy when touched

5)      Pour the lemon juice into a small bowl and mix in the sugar and spoon on the hot cake

6)      Allow to cool completely before turning out

For the Icing to make a perfect summer dessert:

  • 115g butter softened
  • 50g Llaeth y Llan Natural Yogurt
  • 120g icing sugar (add additional if necessary)
  • Garnish with lemon zest