Lemon & Pistachio Yogurt Cake

  • 1 hour
  • Serves 8
  • Medium

Zingy, light, creamy, moist, perfectly paired with a cup of tea, or just as a well deserved little treat

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  1. Pre-heat the oven to 180°C / gas 4
  2. Cut lemons into chunks and whiz in food processor.
  3. In large bowl add butter and sugar and beat until light and fluffy.
  4. Add eggs one at a time, beating well. Stir in yogurt, vanilla, pistachio, lemon.
  5. Sieve in flour and lightly fold to a smooth batter.
  6. Pour mixture into cake tin and bake for 50 mins until firm to touch.
  7. Leave to cool in tin for 10 mins then put on wire rack to cool.
  8. To make icing, mix all ingredients except the peel and spoon over cake.
  9. Decorate with peel and serve.