Ginger & Lemon Yoghurt Cake

Prep 30 Mins

Cooking 45 Mins

Serves 8

Indulge in a delightful blend of zesty citrus and warming ginger with our Ginger & Lemon Yoghurt Cake recipe. This moist and flavorful cake combines the bright tang of fresh lemons with the subtle heat of ginger, all brought together by the creamy richness of yogurt. Perfect for any occasion, this cake is a refreshing twist on a classic favorite, sure to brighten up your day with every bite.

What you will need

  • 5 large eggs, separated
  • 100g sugar
  • 5 Tbsp flour
  • 400g plain yoghurt
  • 1 large lemon, zest and juice
  • 1 Tbsp Ground Ginger
  • 300g mixed berries or seasonal fruit of choice
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  • ½ tsp Ground Ginger


Preheat oven to 180˚C.

Line the base of a 20cm springform tin with baking paper and grease the base and sides well.

Prepare a stand mixer fitted with a paddle attachment. 

Combine egg yolks and sugar and beat on medium-high until the mixture is very pale and fluffy. Do not rush this step - it should reach a thick ribbon stage.

Reduce speed to low and add the flour, yoghurt, lemon zest, lemon juice, and Natural Herbs & Spices Ground Ginger. Mix until combined.

Using an electric hand mixer on the side, beat egg whites on medium-low until very frothy.

Then increase speed to high and beat until soft peaks form. 

Fold one third of the egg whites into the yoghurt mixture thoroughly.

Then gently fold in the remaining egg whites.

Keep folding until the batter is evenly mixed, light and smooth.

Scrape batter into prepared pan and smooth the top.

Bake for 45 minutes until the top is golden brown and puffed up. 

While the cake is baking, mix the berries, honey, lemon juice and Natural Herbs & Spices Ground Ginger. 

Mix well, breaking up some of the berries to form a chunky little coulis. 

Transfer cake to a wire rack and allow to cool. 

The cake will start gently deflating as it cools.  

Serve yoghurt cake warm or cold with a generous scoop of berries on top of each slice.


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |

You may also like