Recipe share: Lemon & Yoghurt Cake

Recipe share from Sam Anderson, owner and chef at Forage on the Foreshore in Port Campbell.


(Round tin, oven temp: 160)

125g butter

1 cup sugar

Rind of one lemon (fresh from the tree is best!)

2 eggs separated

1 cup of greek yoghurt (we use the award winning Shultz Organic – produced up the road in Timboon)

¼ cup milk

2 cups Self raising flour

½ cup almond meal


Lemon Icing

2 cups of icing sugar

1 tbspn butter

Juice and rind of one lemon



Cream butter, sugar, lemon rind and egg yolks.

Mix in yoghurt and milk then gradually add almond meal and flour.  Whisk egg whites to form soft peaks then gently fold into mixture.  Bake in moderate (160) oven for 55 minutes. For icing beat all ingredients until smooth.

Ice cake once cooled and enjoy!

About The Author

Avatar photo

Sam Anderson

Owner and chef at Forage on the Foreshore

Sam is owner and chef at Forage on the Foreshore in Port Campbell and strives to create fresh, seasonal dishes with produce from local producers, or ingredients that he's foraged himself.

All Accommodation

All Things To Do

Places To Eat & Drink

Blackman’s Brewery


Day Kitty Cafe


Camperdown bakery


Clarkes Cafe


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Great Ocean Road Regional Tourism acknowledges the Traditional Custodians of the Great Ocean Road region the Wadawurrung, Eastern Maar & Gunditjmara. We pay our respects to their Elders, past, present and emerging. We recognise and respect their unique cultural heritage and the connection to their traditional lands. We commit to building genuine and lasting partnerships that recognise, embrace and support the spirit of reconciliation, working towards self-determination, equity of outcomes and an equal voice for Australia’s first people.