Jill, from Merivale...

Lightest Lemon Cake Ever

Came from where?? Made this one over and over again, either for a delicious pudding, or thinly sliced with tea.

Simplicity is the key. You just need a food processor, and a ring tin mould.

If you have a lemon tree what more could you want..

It is very healthy, no butter, but tastes divine.

Mature people with unsteady teeth love this one!

16 Votes Since October 18th


  • 1 3/4 cups sugar.
  • Rind of two lemons (peeled with potatoe peeler)
  • 2 eggs
  • 1 cup of oil (not olive, just your favourite cooking oil)
  • 1 cup yoghurt (I use my own homemade , unsweetened plain)
  • 3 tablespoons lemon juice
  • 2 cups self raising flour
  • 1/2 tsp salt


    1. Heat oven to 180 degrees Celcius.
    2. Tip sugar and lemon rind into the processor. Blend for 30 secs until lemon is chopped finely.
    3. Add eggs, oil and salt.
    4. Process 30 secs
    5. Add yoghurt and lemon juice, process 30 secs
    6. Add flour, pulse to blend.
    7. (the mixture is quite liquid)
    8. Butter and flour a ring tin 23 c.m. dimater.
    9. Pour mixture into tin.
    10. Place in middle of oven, for 30 mins.
    11. Cool in tin.
    12. Serve dusted with icing sugar and with whipped cream/yoghurt combination.
    Serves Cooking Time Prep Time
    10 30 mins 10 mins

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