• Preparation Time 30 minutes
  • Baking Time 40 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups plain yogurt
  • 3/4 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 3 eggs
  • 1 tbsp grated lemon zest
  • ½ cup butter, softened
  • 4 cups icing sugar
  • 1/3 cup lemon juice
  • 1-2 tablespoons milk
  • Cake
  • Icing

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 350°F (180°C). Grease 2 8” (20 cm) or 9” (23 cm) round cake pans. 
  • Cake: Combine flour, baking powder and salt in a medium bowl. Stir baking soda and yogurt together in a separate medium bowl (mixture will bubble up).
  • Cream butter and sugar in large mixing bowl on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir yogurt mixture. Add to butter mixture on low speed, alternately with flour mixture, mixing until well blended. Stir in lemon zest. Spread batter evenly into prepared cake pans.
  • Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes in pans, then remove to wire racks and cool completely.
  • Icing: Beat butter and 2 cups (500 mL) icing sugar and lemon juice, in a small bowl, until smooth, about 2 minutes. Add remaining icing sugar and beat for additional 2 minutes. Add 1 to 2 tablespoons (15 to 30 mL) milk to thin icing out to spreadable consistency.
  • Spread icing between layers and ice cake completely.


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