Orange and Lemon Yogurt Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 9inch cake
ingredients
-
Cake
- 250 ml yoghurt
- 125 g butter
- 1 cup caster sugar
- 2 lightly beaten eggs
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 tablespoon lemon zest, grated
- 1 tablespoon grated orange zest
- 1 1⁄2 cups sifted self-raising flour
- 1⁄2 teaspoon bicarbonate of soda
-
Citrus syrup
- 1⁄2 cup sugar
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- fresh lemon rind, cut into strips
- orange rind, cut into strips
directions
- Oven temperature 350°F/180°C/Gas 4.
- Beat butter and sugar until light and creamy.
- Add eggs and beat well.
- In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
- Add to egg mixture and mix until well combined.
- 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.
- While the cake is baking, make the syrup.
-
Syrup:
- Put sugar, water, juice and rind in a saucepan.
- Over a low heat stir until sugar has dissolved.
- Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
- Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.