This soft lemon yogurt traybake is a light, gently flavoured cake with a tender crumb and a clean citrus finish. The yogurt keeps the sponge moist without making it heavy, while fresh lemon gives a bright but balanced flavour.
It is the sort of cake that suits everyday baking, whether for family puddings, packed lunches, or an easy slice with a cup of tea. Made in one bowl and baked in a simple tin, it is very forgiving and ideal for beginner bakers.
Recipe Information
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 12 slices
Ingredients
For the cake
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200 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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150 g caster sugar
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3 medium eggs
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125 ml vegetable oil
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150 g natural yogurt
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Finely grated zest of 2 lemons
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
For the lemon drizzle
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3 tablespoons lemon juice
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60 g icing sugar
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a rectangular traybake tin roughly 20 x 30 cm with baking paper, making sure the sides are covered.
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In a large bowl, sift together the flour, baking powder, and salt to remove any lumps.
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In a separate bowl, whisk the sugar and eggs until slightly thickened and pale.
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Slowly whisk in the oil, followed by the yogurt, lemon zest, lemon juice, and vanilla until smooth.
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Add the dry ingredients to the wet mixture and gently fold until you have a smooth batter with no visible flour. Do not overmix.
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Pour the batter into the prepared tin and level the surface with the back of a spoon.
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Bake for 30 to 35 minutes, until the cake is lightly golden and a skewer inserted into the centre comes out clean.
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While the cake is baking, mix the lemon juice and icing sugar for the drizzle until smooth.
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When the cake comes out of the oven, prick it all over with a skewer and slowly spoon the drizzle over the hot cake.
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Leave the cake to cool completely in the tin before slicing.
Baking Tips
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Use natural yogurt, not Greek, as thicker yogurt can make the sponge dense.
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The cake should spring back lightly when pressed in the centre.
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Drizzling while the cake is hot helps the lemon soak in evenly.
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Allow full cooling before cutting to keep neat slices.
Variations
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For a reduced sugar version, cut the caster sugar to 120 g and keep the drizzle thin.
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Orange zest and juice can be used instead of lemon for a softer citrus flavour.
Serving Suggestions
Serve in simple squares with tea or coffee, or add a spoon of lightly whipped cream for a relaxed dessert. It also works well as part of a picnic or packed lunch.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. It can be frozen without the drizzle for up to two months. Defrost fully at room temperature before serving.
