Jaci Hicken, a seasoned journalist and trained chef, shares her wealth of knowledge on growing, cooking and preserving homegrown produce. In this edition, previous Jaci Can Cook columns come together to bake a lemon yogurt cake.

Over the past four columns, we have cooked lemon marmalade, lemonade lemon jelly, lemon curd and lemonade lemon leather.

Today, they are all coming together as a lemon yogurt cake, as an ingredient, used as a filling or garnish.

First, use the lemon marmalade to bake the cake.

Lemon yogurt cake recipe

Ingredients

3 eggs

1 * 250ml jar of lemon marmalade

300 grams of self-raising flour

320 grams of Greek yogurt

100 grams of olive oil

Method

Now that we have baked the cake, let’s fill it with the lemonade lemon jelly and lemon curd, all smothered in yogurt cream cheese icing.

Yogurt cream cheese icing recipe

Take a 250g packet of cream cheese and whip it in a mixer. Sift over 150g of icing sugar and fold it in. Mix through one tablespoon of yogurt. Put the icing into a piping bag and refrigerate until needed.

To assemble lemon yogurt cake

Even though patience is always the most crucial part of cooking, I wasn’t patient between layers and the whole cake collapsed on itself.

The layers of jelly, icing and curd spewed from the cake as it tried to topple over.

The only option was to hold it together with wooden skewers and wait to see if, after all this work, the cake could be saved.

Stay tuned for the next edition of Jaci Can Cook to see if Jaci can save the lemon yogurt cake.

If you have a ‘how to save the cake’ tip for Jaci, share it with her at jaci.hicken@mmg.com.au.

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Thursday, 19th November 2026

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