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  • Writer's pictureCeline

Lemon, Rose & Pistachio Cake

A delicious lemony cake to impress guests with

The yoghurt is the secret ingredient in this recipe! It adds a lot of moisture and depth of flavour to the cake.



  • 1 ½ cups flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 1 cup yoghurt

  • 1 1/3 cup sugar

  • 3 large eggs

  • 2 tsp lemon zest

  • ½ tsp vanilla

  • ½ cup vegetable oil

  • 1/3 cup lemon juice


  • 1 cup powdered sugar

  • 2 tbsp lemon juice


Set the oven to 180 degrees, grease a loaf tin and line with baking paper.

Sift together the flour, baking powder, and salt into on bowl.

In another bowl, whisk together the yoghurt, 1 cup sugar, eggs, lemon zest and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold in the oil.

Pour the batter into the loaf tin and bake for 50 mins.

Meanwhile, make the syrup: heat up 1/3 cup lemon juice with 1/3 cup sugar in pan (until dissolved).

When the cake is done, let it cool in the pan for 10 mins. Place on the baking rack and pour over lemon syrup slowly.

Make the icing: combine the sugar and lemon juice. When cake is (very!) cool, pour over the icing.

Decorate with toasted pistachio and rose petals.

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