Orange And Lemon Yogurt Cake Recipe

Name: Orange And Lemon Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Oven temperature 350u00b0F/180u00b0C/Gas 4.
2
Beat butter and sugar until light and creamy.
3
Add eggs and beat well.
4
In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
5
Add to egg mixture and mix until well combined.
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
While the cake is baking, make the syrup.
8
Syrup:
9
Put sugar, water, juice and rind in a saucepan.
10
Over a low heat stir until sugar has dissolved.
11
Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
12
Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

760

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 250 ml yoghurt, 125 g butter, 1 cup caster sugar, and more.

Yes, Orange And Lemon Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange And Lemon Yogurt Cake

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