This lemon myrtle yoghurt cake is a fragrant native Australian dessert combining creamy yoghurt, fresh citrus and the delicate floral notes of lemon myrtle.
Light, moist and beautifully aromatic, this yoghurt cake recipe celebrates Australian native ingredients while delivering a simple, wholesome bake perfect for retreat service, afternoon tea or healthy entertaining.
The addition of yoghurt creates a tender crumb, while lemon myrtle adds a uniquely fresh citrus flavour that pairs beautifully with macadamias and seasonal fruit.
Native to the subtropical rainforests of Australia, lemon myrtle delivers an intense citrus fragrance without the sharp acidity of traditional lemon juice, making it ideal for baking.
This cake is designed to feel elegant yet effortless: soft, moist and lightly sweetened, with a texture that improves beautifully over the following day. The yoghurt contributes protein and moisture, while the lemon zest and lemon myrtle create a layered citrus profile that feels both uplifting and grounding.
Pair with coconut yoghurt, poached stone fruit or a spoonful of macadamia ice cream.
Why you’ll love this recipe
Lemon myrtle benefits
Lemon myrtle contains naturally occurring citral compounds known for antioxidant and antimicrobial properties. Its aromatic oils may help support digestion and sensory wellbeing.
Yoghurt benefits
Yogurt contributes:
- Protein for satiety
- Calcium for bone health
- Probiotics to support gut health
- Moisture without excessive butter or oil
Macadamia benefits
If using macadamias in the recipe or garnish, Macadamia provide:
- Heart-healthy monounsaturated fats
- Vitamin E and antioxidants
- Creamy texture and buttery flavour
Lemon myrtle and yoghurt cake
- Total Time0 hours
- YieldServes 8–12 1x
- DietVegetarian
Put some zing into spring with this zesty little number! Perfect to dress up for a party or just lightly iced for an everyday treat.
Ingredients
For the cake
3–4 small or 2 large lemons, zest only, reserve juice for icing and other uses
300 grams self-rising flour
250 grams caster sugar
250 grams natural yogurt
250 ml lemon myrtle infused macadamia oil
4 eggs
1 teaspoon baking powder
For the icing
100 grams unsalted butter
200 grams icing sugar
1 lemon, zest and juice
Pinch dried lemon myrtle
Garnish wreath
Macadamias, lightly toasted, crushed
Desiccated coconut
Pinch dried lemon myrtle
Edible succulents or flowers
Instructions
To make the cake
- Preheat oven to 150 – 160 C. depending on your oven, then grease and line the bottom of a 20cm/8″ round cake tin.
- In an electric mixer or large bowl, place lemons zest, self-rising flour and caster sugar, process gently to combine.
- Slowly stir in the yogurt, macadamia oil and eggs and mix together thoroughly.
- Pour the mixture into the prepared tin and bake for about 40-55 minutes until firm to the touch, coming away from the sides and an inserted skewer comes out clean.
- Remove from oven and cool in the tin for around 15 minutes. Then turn out onto a wire rack to cool thoroughly.
To make the icing
- Sift icing sugar into a bowl or jug. Add butter, lemon zest, juice and lemon myrtle and cream together.
- Either split the cake in half with a sharp, serrated knife when it is completely cool and spread icing between layers, or just spread on the top of the cake – as I did in photos.
- Garnish with a wreath of lightly toasted, crushed macadamias, coconut, a pinch of dried lemon myrtle
and edible succulents or flowers.
Notes
Chef’s Tips for Best Results
Allow eggs and yoghurt to come to room temperature before mixing. This helps create a lighter, more even cake texture.
Rub the lemon zest into the sugar using your fingertips before mixing. This releases the natural citrus oils and intensifies flavour throughout the cake.
Fold the flour gently into the wet ingredients until just combined. Overmixing can make yoghurt cakes dense rather than tender.
Full-fat Greek or natural yoghurt creates a richer crumb and better moisture retention.
Allow the cake to cool fully before slicing. The lemon myrtle flavour deepens as the cake rests.
Serve warm with coconut yoghurt and berries
Pair with herbal tea or native lemon myrtle tea
Top with roasted macadamias and citrus zest
Serve with poached pears or grilled stone fruit
Dust lightly with coconut sugar or cinnamon
Variations
- Use gluten-free self-raising flour for a gluten-free version
- Add blueberries or raspberries for extra antioxidants
- Replace sugar partially with maple syrup or coconut sugar
- Add chopped macadamias for texture and healthy fats
- Prep Time: 30 mins + decorating
- Cook Time: 55-65 mins
- Category: Native Ingredients
- Method: Bake
- Cuisine: Australian
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