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    You are in: Home / Recipes / Orange and Lemon Yogurt Cake Recipe
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    Orange and Lemon Yogurt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Sherrie-pie's Note:

    A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.

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    Ingredients:

    Yield:

    9inch c ...

    Units: US | Metric

    Cake

    Citrus syrup

    Directions:

    1. 1
      Oven temperature 350°F/180°C/Gas 4.
    2. 2
      Beat butter and sugar until light and creamy.
    3. 3
      Add eggs and beat well.
    4. 4
      In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
    5. 5
      Add to egg mixture and mix until well combined.
    6. 6
      Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
    7. 7
      While the cake is baking, make the syrup.
    8. 8
      Syrup:.
    9. 9
      Put sugar, water, juice and rind in a saucepan.
    10. 10
      Over a low heat stir until sugar has dissolved.
    11. 11
      Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
    12. 12
      Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

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    Ratings & Reviews:

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    Nutritional Facts for Orange and Lemon Yogurt Cake

    Serving Size: 1 (1295 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3055.5
     
    Calories from Fat 1088
    35%
    Total Fat 120.9 g
    186%
    Saturated Fat 72.5 g
    362%
    Cholesterol 723.3 mg
    241%
    Sodium 3987.4 mg
    166%
    Total Carbohydrate 462.6 g
    154%
    Dietary Fiber 6.6 g
    26%
    Sugars 317.0 g
    1268%
    Protein 41.6 g
    83%

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