Lemony Yoghurt Drizzle Cake

I gave this ‘Middle Eastern style’ recipe a try because it was different to the normal chocolate, vanilla and carrot cake mixes and I was very happily surprised!!! It was absolutely delicious and not too rich at all!!

Middle East Inspired Delight!!


  • 185gms unsalted butter, softened
  • 200gms castor sugar
  • 7 tablespoons runny honey
  • finely grated zest and juice of 1 lemon
  • 5 large eggs, separated
  • 285gms plain flour, sifted
  • 1⁄2 teaspoon bicarbonate of soda, sifted
  • 1 teaspoon baking powder, sifted
  • 400ml thick Greek yoghurt
  • 85gms sultanans (I used raisins)
  • 1 cinnamon stick
  • 3 tablespoons chopped toasted pistachios

You will need:

  • 23cm round cake tin, oiled and base-lined with baking paper


  1. Heat the oven to 150°C, 130°C fan.
  2. Cream together the butter, sugar, 2 tablespoons of honey and lemon zest until light and fluffy. Add the egg yolks one at a time, beating well with an electric whisk. Fold in the flour, bicarbonate of soda and baking powder, then mix in 100ml of the yoghurt and saltanas.
  3. In a separate bowl, whisk the egg whites to soft peaks, fold 1 tablespoon into the cake to loosen it, then fold in the rest. Gently pour the mixture into the cake tin and bake for 1 hour or until the skewer comes out clean. Leave to cool on a wire rack.
  4. To make the lemon syrup, combine the lemon juice, 3 tablespoons of honey and the cinnamon stick in a pan and simmer for a minute. Leave to cool slightly, prick the cake with a skewer and drizzle the syrup all over the top. Leave the syrup to absorb into the cake and cool completely, then spread the remaining yoghurt on top, scatter with the pistachios and drizzle with the remaining honey.
Go on and have a piece, be sure to share it but make you sure you keep an extra piece for yourself, you may just need it!!!


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