1. 220g butter, softened

  2. 1 cup (220g) caster sugar

  3. 3 large eggs, room temperature

  4. 2 tsp Queen Organic Vanilla Extract

  5. 1tsp Lemon Extract

  6. 1 1/2 cups (225g) self-raising flour

  7. 3/4 cup (180ml) Greek yoghurt


  1. 1 3/4 cup (210g) icing sugar

  2. 1 tsp Queen Lemon Extract

  3. 1 1/2 – 2 tbsp (40ml) Greek yoghurt

Method - Cake

  1. Step 1

    Preheat oven to 180C (fan forced). Grease and line a 20cm round cake tin.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, Vanilla and Lemon Extract until light and fluffy - be patient as this will take about 5+ minutes. Add eggs one at a time and beat well after each addition.

  3. Step 3

    Add flour and yoghurt, mixing until combined.

  4. Step 4

    Pour into prepared cake tin and bake for 60-65 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.

Method - Icing

  1. Step 1

    Combine all ingredients, mixing to combine. Spread over cooled cake.

Comments & Reviews

Method says to add Vanilla & Lemon extract but Lemon extract is only mentioned in icing ingredients.


Hi Tricia, Thank you for your message! You’ll want to use 1 tsp of lemon extract in the batter. Thanks again!