Lemon Yoghurt cake by Linda Speight and Georgina Lawrence


  • Half a mug of plain natural yoghurt
  • One mug of caster sugar
  • 3 large eggs (I used four medium sized ones)
  • One and a half mugs of plain white flour
  • 2 teaspoons of baking powder
  • Grated zest of two lemons
  • Half a mug of vegetable oil (I used sunflower)


For the glaze: juice of 2 lemons and a quarter of a mug of sieved icing sugar

First butter the inside of the borma forn...then line with baking parchment including the funnel in the middle...then butter the parchment. (It's tricky to line a circle...so I cut the parchment in pieces and stuck it in that way)

Combing yogurt, sugar and eggs and beat until smooth Sift in the flour and baking powder and add the lemon zest and mix well until combined...then add the oil and incorporate until you have a very smooth batter.

Spoon the mixture into the lined borma forn ...it's a bit gloopy so be prepared to spill a bit!

Put the lid on the borma forn and put it on a very low light for about 30 minutes or until the cake is firm and a skewer comes out clean.

Leave it to cool a bit then put a big plate or board over the top and invert the cake onto the plate...I found mine was nice and browned underneath but the top didn't brown, so you could serve the cake that way....but the syrup won't absorb so well I think. When it's cooled a bit more put the cake right way up.

The mix the sifted icing sugar very well with the lemon juice and spoon all over the cake (next time I would use three lemons I think as I like lemony...but that's personal taste). When the syrup has absorbed sprinkle some sifted icing sugar on the cake and Georgina sprinkled some pared lemon zest as well and that looked really nice. — met Georgina Lawrence en Linda Speight.
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