Lemon and Pistachio Yogurt Cake

This is just so nice to eat. A lovely flavoured, citrusy and nutty cake that is nice and moist and a pleasure to make.


  • 2 lemons, peeled and de-seeded
  • 175g St Helen's Farm goats’ butter, at room temperature
  • 175g caster sugar
  • 3 large free-range eggs
  • 2 teaspoons vanilla extract
  • 200g self-raising flour
  • 5 tablespoons St Helen’s Farm natural goats’ yogurt
  • 100g pistachio nuts, roughly ground

For the dressing:

  • 3 tablespoons icing sugar
  • 75g St Helen’s Farm natural goats’ yogurt
  • Candied lemon to garnish and keep a little of the pistachio’s to sprinkle over too.


You will need a deep 20cm cake tin, buttered and lined with baking paper.

Pre-heat the oven to 180°C / Gas 4.

Cut the lemons into large chunks and whiz in a food processor.

In a large mixing bowl add the goats' butter and caster sugar and beat until light and fluffy. Now add the eggs one at a time, beating well each time. Stir in the yogurt, vanilla extract, pistachio nuts and lemon. Sieve in the flour and lightly fold until you have a smooth batter.

Pour the mixture into the prepared cake tin and bake for 50 minutes to 1 hour until firm to touch.

Leave to cool in the tin for 10 minutes then remove to a wire rack to cool completely.

To make the yogurt icing, simply mix all the ingredients except for the candied peel and spoon over the cake. Finally, decorate with chopped candied lemon peel and serve.

Serves 8-10

Preparation time: 15 minutes

Cooking time: 1 hour

Lemon and Pistachio Yogurt Cake!