Lemon and Yogurt Cake

  • Preparation 15 MIN
    Cooking 55 MIN
  • Servings 8



Lemon syrup



  1. With the rack in the middle position, preheat the oven to 180 °C (350 F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper. Butter the sides.
  2. In a bowl, combine the flour and baking powder. Set aside.
  3. In another bowl, beat the sugar, yogurt, oil and eggs until smooth. Stir in the dry ingredients, and then add the lemon zest and marmalade.
  4. Pour the batter into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.

Lemon syrup

  1. In a small saucepan, bring the sugar and lemon juice to a boil. Drizzle the cake with the warm syrup and serve.


If you ever want to satisfy your sweet tooth, this cake is perfect. Instead of the usual icing, we opted for lemon syrup… much lighter.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 350  
Total Fat 9.9 g  
Saturated Fat 2 g  
Sodium (salt) 271 mg  
Carbohydrates 60 g  
Fibre 1 g  
Protein 6 g