Citrus Yoghurt Cake Recipe

Discover how to make a simple yet delicious citrus yoghurt cake recipe. It's a wonderful cake if you are looking for an easy bake to make with children.

This yoghurt cake, made using the yoghurt pot as a measuring cup, is the easiest bake you can imagine. Use high quality ingredients: fresh free range eggs, organic full fat yoghurt and seasonal fruit. In winter, you can mix in grated organic orange peel to give an extra hint to your cake. Eaten for breakfast, this cake will turn your mornings into a glorious moment.

Citrus yoghurt cake

3 eggs
380g of caster sugar
245g of yoghurt, full-fat
400g of flour
1 lemon, zested
1 orange, zested
160g of extra virgin olive oil
15g of baking powder
1 pinch of salt

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Preheat the oven to 160°C/gas mark 3

Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix

Sift in the flour, the baking powder and the grated peel of one orange and one lemon

Butter and dust with flour a 24cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside

Use a toothpick to test if it is dry inside

Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel

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Giulia Scarpaleggia

Giulia is a Tuscan food blogger who has turned her passion into a job and is now a freelance food writer, developing recipes for magazines and food companies.