Lemon and Rhubarb Yoghurt Cake


  • 250g butter
  • 1 1/2 cups sugar
  • 2 Henergy Cage Free eggs
  • grated zest of 2 lemons and 2 tablespoons lemon juice
  • 1 cup yoghurt
  • 2 cups self raising flour
  • 2 medium stems rhubarb chopped into 2 cm lengths
  • icing
  • 3 cups icing sugar
  • 50g butter, melted
  • hot water
  • 1/4 cup lemon curd


  1. Preheat the oven to 180 C. Grease and line a 22 cm cake tin or a 24 cm ring tin.
  2. Beat the butter and sugar until pale and creamy.
  3. Add eggs, one at a time, beating well after each.
  4. Mix through the lemon zest, juice along with the yoghurt and then the flour.
  5. Stir through the rhubarb.
  6. Spoon the batter into the prepared tin and bake for 40 minutes or until the cake tests cooked.
  7. Cool in the tin for 10 minutes before turning out onto a wire rack to cool.
  8. When the cake is cold, mix the icing sugar and butter with enough hot water to make a spreadable icing. Spread the icing over the cake and then swirl through the lemon curd.