Nigella Lemon Yogurt Cake

I remember the first time I made a lemon yogurt cake — it wasn’t Nigella’s, not quite, but something scrawled in my nan’s handwriting on a flour-dusted card tucked in a drawer. The smell alone made me feel like the whole house was smiling.

Years later, I stumbled across Nigella Lawson’s lemon yogurt cake, and it struck that same note: simple, fragrant, and deeply comforting. The tang of the yogurt, the sharp brightness of lemon, and the tender crumb that feels like a hug in cake form — it’s what I turn to when I need a taste of home. Whether you’re new to baking or a dab hand, this one’s easy to love and even easier to make.

Let’s make something lovely.

Ingredients List

For the Cake:

• 1 large lemon, zested — the zest brings all the citrus magic.
• 170g self-rising flour — no need for extra leavening, this does the lifting.
• 115g superfine sugar — or caster sugar; you want it to dissolve quickly.
• 150ml natural yogurt — makes the cake tender and moist.
• 150ml vegetable oil — neutral and keeps the crumb light.
• 2 medium eggs
• ½ tsp baking powder — just a touch for a bit of extra lift.

For the Lemon Icing:

• 57g unsalted butter — softened.
• 227g superfine sugar — or icing sugar, sifted if you can be bothered.
• 1 lemon, zest and juice — for that real pucker.
• 1 tbsp natural yogurt — rounds out the sharpness beautifully.

How to Make It

1. Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake tin.
2. In a mixing bowl (or a food processor if you’re short on time), combine the flour, sugar, baking powder, and lemon zest.
3. Add the yogurt, oil, and eggs, then mix until just smooth. Don’t overmix — walk away as soon as it’s come together. Trust me.
4. Scrape the batter into your prepared tin and smooth the top.
5. Bake for 35–40 minutes, until golden, the edges are pulling from the tin, and a skewer comes out clean.
6. Let it cool in the tin for 5–10 minutes, then transfer to a wire rack.
7. While the cake cools, make the icing: beat the butter until soft, then gradually add the sugar, yogurt, lemon juice, and zest. Beat until fluffy. If it looks split, just keep going — it’ll come together.
8. Once the cake is completely cool, you can slice it in half and layer with icing, or simply smother the top. I do both, depending on how generous I’m feeling.

Side note: I once tried icing this while it was still warm because I was impatient. The result was a delicious puddle. Learn from me.

Common Mistakes

Why did my cake sink in the middle?
It might be underbaked. Check with a skewer — it should come out clean from the center, not just the edge.

Why is the texture dense?
You likely overmixed. Once the wet hits the dry, be gentle and quick. It’s a cake, not a crossfit session.

Can I use plain flour instead of self-rising?
Yes, add 1½ tsp of baking powder per 170g flour. I’ve done it in a pinch.

Why is my icing grainy or too soft?
Make sure your butter is room temp and your sugar is the right kind — icing sugar blends better. And always wait for the cake to cool before icing!

Storage Tips

Room Temp:
Wrap the cake or store in an airtight tin. Keeps well for 2–3 days.

Fridge:
You can refrigerate it if it’s iced (because of the yogurt), but bring it to room temp before eating — cold cake is just sad.

Freezer:
Wrap slices or the whole (uniced) cake tightly and freeze for up to 3 months. Thaw overnight on the counter.

What to Serve With It

• Fresh raspberries or blueberries — they cut the sweetness beautifully.
• A spoon of crème fraîche — the tang matches the lemon and feels fancy.
• A cup of Earl Grey tea — that subtle citrusy bergamot brings out the lemon even more.

FAQ Section

Can I make this gluten-free?
Yes — use a gluten-free self-rising flour blend. Add an extra egg white for structure if it looks too thin.

Can I swap yogurt for sour cream or buttermilk?
Absolutely. Sour cream gives a richer finish; buttermilk a bit more tang.

How do I make it extra lemony?
Double the zest, and poke holes in the warm cake to drizzle over a lemon syrup before icing.

Can I skip the icing?
Sure. It’s delicious plain or just dusted with icing sugar. Or top with a thin lemon glaze.

Try More Recipes:

• Nigella Lemon Cake
• Nigella Lemon Cheesecake
• Nigella Lawson Poached Pears
• Nigella Profiteroles