Lemon Yoghurt Teacake

These wee teacakes are absolutely delicious.  Citrusy and moist.  An absolute winner every time.  They freeze well if you are in the mood to bake and stock pile for rainy days.  When I make them at home I wrap them in greaseproof paper, cling film and then tin foil.  This ensures all the flavour and moisture are kept sealed in.  Lets bake:


180 ml vegetable oil

2 eggs

1 tablespoon grated lemon zest

60 ml lemon juice

280g thick plain Greek yoghurt

385g caster sugar

300g self raising flour.

Lemon drizzle topping

60 ml lemon juice

100g caster sugar


Place oil, eggs, lemon rind and juice, yoghurt and caster sugar into a bowl.  Mix well with an electric whisk until well combined

Sift in the flour and fold well into the mixture

I like to use a loaf tin for this recipe so grease and line the tin well with greaseproof paper

Pour the cake mixture into the tin and pop in a pre heated oven 160 c gas mark 3

Bake for 55 to 60 minutes.  To check if the cake is cooked insert a skewer into the centre of the cake and if it comes out clean bingo it’s done!

To make the lemon drizzle topping mix the lemon juice and sugar together in a bowl.  When the cake is ready and comes out of the oven gently brush the lemon syrup over the cake until it is all absorbed.

Happy cooking

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© Catriona Macdougall cookyourselfhappier.com, 2017

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5 Comments Add yours

  1. This sounds very very much like a lemon loaf/cake I also make.
    Thanks for your email, I will respond and we can talk further.
    BTW Love your blog. ❤

    Liked by 1 person

    1. Thank you so much. Look forward to chatting. Best wishes.

      Liked by 1 person

  2. Oh wow, this sounds AH-MAZING! I bet the yogurt makes them super-duper tender! I don’t usually find recipes that use self-rising flour so it was nice to come across this one! I have a whole bag in the pantry but I only use it for my grandmother’s biscuit recipe (and now I have something else to make with it!)

    PS – Thank you SO much for writing your recipes in ml and gr – it makes it a million times easier for me to recreate the recipes! I can’t stand using cups, they are so inaccurate but apparently that’s the norm in the USA. It’s no wonder Europe has better pastries, you guys know how to properly measure!!

    Liked by 1 person

    1. Thank you very much Erin. Self raising flour is the way forward! Best wishes. Happy Cooking!


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