1¾ cups caster sugar
zest of 4 lemons
1½ cups canola oil (or any non-flavoured oil)
3 eggs
½ tsp salt
1½ cups plain yoghurt
5 tbsp lemon juice
3 cups self-raising flour, sifted
Barkers lemon curd

Pre-heat oven to 150°C.

Beat together sugar, lemon zest, oil and eggs until starting to turn pale.

Add yoghurt and lemon juice and stir to combine.

Gently fold in sifted flour and salt.

Pour into a tray of 12 individual cake tins/or large muffin tins and bake for 22 minutes.

Can be cooked in large cake tin for 1 hour or until skewer comes out clean.

Once cooled, decorate with lemon icing, lemon curd and meringue.


150g butter, soft
2 cups icing sugar
zest of 1 lemon
2-3 tbsp lemon juice

Beat butter for 5 minutes with an electric mixer until pale.

Add the icing sugar in two additions, beating for 5 minutes after each addition.

Beat in the zest and lemon juice.


100g egg whites, room temperature
200g caster sugar

Pre-heat oven to 100°C.

Whip egg whites to a stiff peak.

Slowly sprinkle in sugar while continuously whipping on a high speed. Continue to whip for 15 minutes.

Line a baking tray with baking paper.

Pipe ping pong sized balls of meringue onto the baking tray and bake for 30 minutes. They are ready when they come off the baking paper cleanly.

Tip: You can use some of the meringue mixture to stick the baking paper to the tray.

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